Ingredients:

  • 2 medium delicata squash (approx. 2 lbs / 900g), seeded and sliced into ½-inch rings
  • 2 tbsp extra virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • 3 tbsp balsamic vinegar
  • 2 tbsp pure maple syrup
  • 1 tbsp Dijon mustard
  • ⅓ cup extra virgin olive oil
  • 1 small clove garlic, minced
  • ¼ tsp salt
  • 5 oz baby arugula
  • ½ cup pomegranate seeds
  • ½ cup crumbled feta or goat cheese
  • ⅓ cup toasted pepitas
  • 2 tbsp thinly sliced red onion

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Toss the delicata squash rings with 2 tablespoons of olive oil, salt, and pepper until evenly coated.
  3. Spread the rings in a single layer on the baking sheet, ensuring they are not crowded.
  4. Roast for 20-25 minutes, flipping halfway through, until the edges are mahogany-colored and the centers are tender.
  5. In a mason jar or whisking bowl, combine balsamic vinegar, maple syrup, Dijon mustard, minced garlic, and salt.
  6. Slowly pour in 1/3 cup of olive oil while shaking or whisking vigorously until the dressing is thick, glossy, and emulsified.
  7. In a large bowl, gently toss the baby arugula with approximately half of the dressing.
  8. Layer the warm roasted squash over the arugula and top with pomegranate seeds, crumbled cheese, toasted pepitas, and sliced red onion.
  9. Drizzle the remaining dressing over the top and serve immediately.