Ingredients:

  • 2 medium delicata squash (approx. 900g)
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 5 oz arugula
  • 1/2 cup pomegranate seeds
  • 1/2 cup crumbled feta cheese
  • 1/4 cup toasted pepitas
  • 3 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1/3 cup olive oil
  • 1 pinch salt
  • 1 pinch black pepper

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the seeded and sliced delicata squash rings with 2 tbsp olive oil, 1 tbsp maple syrup, salt, and pepper.
  3. Spread the squash in a single layer on the baking sheet and roast for 20–25 minutes, flipping halfway through, until edges are mahogany-colored.
  4. Remove squash from the oven and let cool for 5 minutes.
  5. Prepare the vinaigrette by combining balsamic vinegar, 1 tbsp maple syrup, Dijon mustard, salt, and pepper in a jar; slowly stream in 1/3 cup olive oil while whisking until emulsified.
  6. In a large mixing bowl, toss the arugula with half of the balsamic vinaigrette.
  7. Gently fold in the warm roasted squash, pomegranate seeds, and pepitas.
  8. Top with crumbled feta cheese and drizzle with the remaining dressing.