- 1 and 1/4 pounds total
- 2 medium delicata squash, around 1 and 1/4 pounds total
- 1 tablespoon olive oil
- Fine grain sea salt
- 4 heaping cups arugula (or mixed baby greens)
- 2/3 cup pomegranate arils (or a generous handful of dried cherries or cranberries)
- 1/3 cup raw pepitas (or pecans)
- 3 to 4 ounces feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon real maple syrup
- 1/2 teaspoon Dijon mustard
- freshly ground black pepper
- Preheat the oven to 425 degrees Fahrenheit.
- Wash the squash and scrape off any tough bits of skin with a knife. Slice the squash into 1/2-inch wide rounds. Use a spoon to scoop out the seeds from each round. Drizzle the squash with a generous tablespoon of olive oil and a sprinkle of sea salt. Use your fingers to lightly coat all surfaces of the squash with olive oil.
- Bake for about 30 minutes or until the squash is tender and golden, flipping halfway.
- In a medium skillet over medium-low heat, toast the pepitas (or pecans), stirring frequently, until they are fragrant and lightly golden on the edges. Remove from heat.
- In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup and Dijon mustard with a pinch of salt and pepper.
- Once the squash has had a few minutes to cool, combine the arugula, pomegranate (or dried fruit), pepitas (or pecans), crumbled feta and squash in a serving bowl.
- Toss with enough dressing to lightly coat the leaves. Serve immediately.
- Notes: Yields 4 substantial side salads or up to 8 small servings.
- To make this recipe vegan, skip the feta or serve it on the side.