Roasted Delicata Squash, Pomegranate and Arugula Salad
This stunning vegetarian salad features roasted delicata squash, pomegranate, arugula, pepitas and feta tossed in maple balsamic vinaigrette.
Updated by Kathryne Taylor on July 10, 2024
Have you made this salad before, by chance? I pulled this recipe from the archives and updated the photos to catch your eye. This stunner just might steal the show at your Thanksgiving feast, and for good reason. Glittering pomegranate arils and golden roasted delicata squash taste just as good as they look.
Delicata squash is a lovely winter squash. It’s unique because its skin is so, well, delicate that you don’t need to peel it before roasting. The balsamic dressing, arugula, pomegranate and goat cheese go great with the squash, of course, but also with apples and pears. If your oven is full, try sliced fruit instead, or simply roast the squash the day before.
When I revisit older blog posts, I’m always amazed by the parallels in my life over the years and the seasons. When I originally shared this post seven years ago, I was dreaming of a better living/work space. Since that time, I’ve upgraded from my tiny apartment to a little rent house where I made the cookbook, then to a new apartment with a functional kitchen. Then we got married and I moved into my husband’s cozy home, which we’ve outgrown.
We’re actually in the process of purchasing our dream home now. It’s everything we could ever hope for, including a recently renovated kitchen that’s so pretty, I can hardly stand it. We’ll move in time for Christmas and I’m looking forward to setting up our tree and sitting by the fireplace.
To be honest, all I really care about now is keeping Cookie healthy, but our new home is a bright ending to an acutely difficult year. I’ve left my original sentiments below just to show the hard work it took to get here. I hope you are staying well and cozy out there.
From 2013:
November is slipping through my fingers. I have been working hard and playing hard, with little down time in between. I won’t bore you with the details of small business ownership, but I promise it’s not all puppies and pomegranate salads here at Cookie and Kate HQ. I grumble while I’m dealing with the technicalities, but deep down, I love it all. This little blog/business is all mine.
I’ve also been setting some pretty lofty goals, sketching out a site redesign, contemplating a move and trying to figure out how to make it all happen at once. Where’s my fairy godmother and her magic wand?
I can’t go on like this forever. Poor Cookie has been cooped up inside since the temperature dropped below 50 and no amount of yoga has been able to counteract my constant laptop hunch. I need some warmer leggings and a better office situation.
Actually, I need a better living situation altogether. My dining table is stuck in my now-frigid sunroom, my grandmother’s patio chairs are resting against the wall of my bedroom, and my portable dishwasher is killing the feng shui in my dining-turned-desk room. All for the sake of food photography. My dream home might be a distant dream but I’m definitely due for an upgrade.
Continued…
Someday soon, I’d like have a comfortable dining area for my girls when they come over for girls’ night. The dining area should actually be near the kitchen so I’m not running back and forth between the sunroom and the kitchen like a clown. More than anything, I want a kitchen with a disposal and more than three feet of counter space. Toss a small welcome mat on your kitchen counter and you’ll see how much space I have to work with.
Maybe I’m asking for a lot for just one person, but I’m not going to wait around for someone else to provide. It’s all on me, which is both thrilling and terrifying. So even though I’d rather lose my sleep-deprived self in JFK conspiracy theories and dark chocolate peanut butter cups today, I’ve decided to keep working with my head down. A few of my goals are almost within grasp.
More Seasonal Salads
More fresh green salads with goat cheese to enjoy during fall and winter:
- Autumn Kale Salad with Fennel, Honeycrisp and Goat Cheese
- Deb’s Kale Salad with Apple, Cranberries and Pecans
- Farro and Kale Salad with Goat Cheese
- Favorite Green Salad with Apples, Cranberries and Pepitas
- Pomegranate & Pear Green Salad with Ginger Dressing
Please let me know how your salad turns out in the comments! I love hearing from you.
Roasted Delicata Squash, Pomegranate and Arugula Salad
This vibrant salad features delicata squash, pomegranate, arugula, pepitas and feta tossed in a maple balsamic vinaigrette. If you are preparing this salad in advance, reserve the dressing on the side until you are ready to serve. Recipe yields 6 substantial side salads or up to 10 small salads; cut the recipe in half if desired.
Ingredients
Salad
- 2 medium delicata squash (about 2 pounds total)
- 1 tablespoon extra virgin olive oil
- Pinch of fine salt
- 5 ounces (about 5 heaping cups) arugula or mixed baby greens
- Arils from 1 pomegranate (about 1 cup) or a generous handful of dried cherries or cranberries
- ⅓ cup raw pepitas (green pumpkin seeds) or chopped pecans
- 3 to 4 ounces (about ¾ cup) crumbled feta cheese or goat cheese
Maple-balsamic vinaigrette
- 3 tablespoons extra virgin olive oil
- 1 ½ tablespoons balsamic vinegar
- 2 teaspoons maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon fine salt
- Freshly ground black pepper, to taste
Instructions
- 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 ½-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 salt. Use your fingers to lightly coat all surfaces of the squash with olive oil. Bake for about 30 to 35 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, about 3 to 5 minutes. Remove from heat.
- To prepare the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard and salt. Season generously with black pepper, to taste.
- Once the squash has cooled for a few minutes, combine the arugula, pomegranate, pepitas, crumbled feta and squash in a large serving bowl. When you’re ready to serve, drizzle in the dressing and gently toss to combine. Serve promptly.
Notes
Make it dairy free/vegan: Skip the feta or serve it on the side.
Make it nut free: Use pepitas, not pecans.
Storage suggestions: Ideally, store the salad and dressing separately and toss individual servings as needed (the salad will keep well for about 3 days with this method). The arugula will wilt after being exposed to the dressing, but even then, should keep for a day or so.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
So yummy and so easy to make
Thank you, Kathleen! Happy New Year.
Might be the best salad I ever had. We already ate it twice this week.
Wonderful! Thank you so much for letting me know, Sierra!
This is the best recipe on this site. And I have tried MANY. This is THE BEST salad – hearty, savory, nutritious. I made this for meat eaters and they were floored. I will definitely make this again!
That is quite the compliment! I’m delighted this one is a favorite for you, Simrit.
I made a vaguely similar salad and it turned out great! Haha! I used your recipe delicata squash, arugula, and dressing, but in lieu of the pomegranate, pepitas, and cheese, I used what I had on hand and made some spiced pecans and Minimalist Baker’s crispy shallots. It made for a hearty, complex, vegan winter salad. I don’t love most traditional salads, but I will definitely make this one again.
This salad is amazing! So simple to make but definitely a head turner in its visual appeal and wonderful flavors and textures. Made exactly as written and will do so again and again.
Thank you for your review, Lina!
I love your honesty about the “humble” way you started and your cramped living situation. Some bloggers want us to assume they all live on fancy ranches or something (or maybe they do!), so it’s so refreshing to hear your real life struggles, your passion for food and your goals. Love your recipes!! Have made/saved quite a few and now I am a subscriber :)
Great work and thank you!
Cathy (from Canada)
PS. Will be doing recipe this on Canadian Thanksgiving for sure!
This salad is absolutely delicious! Because I have clogged arteries, I am doing my best to avoid cholesterol so I substituted the feta with Follow Your Heart dairy-free feta crumbles. Pomegranates are in season and the one I bought was big, tangy and juicy. Really a spectacular salad. Now I’m going to get a second helping.
I made this salad over the weekend for friends visiting from out of town. I served it with a maple/mustard pork tenderloin. It was so delicious! I probably used a little extra squash, but other than that, followed your instructions and loved every bit. I only put a little dressing on, but served extra on the side so what was leftover wasn’t soggy when I ate it another day. My new salad favorite! Thank you.
I’m glad this is a new favorite, Sarah! I appreciate your review.
Really impressed with this recipe. This was the first time I had ever cooked Delicata squash. I was very nervous that the outside would be hard or not tasty, but it was completely soft and delicious. Everything in the salad went together really well. My husband and I both loved this. Easy enough to put together on a weeknight, but it looks fancy enough to serve when people come over. I can’t wait to make this again!
Thank you, Andrea! I’m glad you all loved this salad.
This was a great recipe! For me, the delicata squash was a bit over roasted at 30 minutes so next time I plan to do less time (perhaps it’s my oven!). I also felt like the salad needed a grain so I added farro which was really nice.
So delicious! Love the sweet taste of the squash with the spicy kick of arugula!
I’m glad you enjoyed it, SC!
I made this as my offering for thanksgiving- it was a total hit! Doubled recipe without any difficulty.
It was so good, I’m making again for small dinner party !
Thanks!
Great to hear, Joanne! I appreciate your review.
This is a super salad! Rave reviews from me and everyone who I’ve made it for. The combination and contrast of textures and flavors are superb — the creamy roasted squash and feta, crunchy pepitas, the pop of the pomegranate, it’s really a winner. It’s not only beautiful and delicious, it’s wholesome, and wholly satisfying. Making it again tonight for friends!
I love hearing this salad was a hit, Brian! Thank you so much for sharing.
I made this salad today. I couldn’t find delicata squash. I used peeled and cut butternut squash from Trader Joe’s which I roasted. Everything else was as in the recipe and it was delicious and also looked amazing! I can’t wait to try it with delicata squash a little later in the fall.
I’m glad you were able to find something that works, Mandy!
I love this salad so much I almost didn’t share it when I made for the holidays!
Wonderful salad. Made it after being inspired by a Special of the Day version by The Barn in Half Moon Bay, CA. Accompanied a grilled Rosemary chicken breast. Subbed slivered almonds, dried cherries and used goat cheese. Dressing w the maple syrup…oh man! Two thumbs up all around the table.
That’s great to hear, Dan!
I am so happy that I came across your recipe today in Flipboard. I’m a novice cook who has been cooking for about 2 years, but only maybe 5-10 meals a year. Now, that I’m in my early 70’s, im finding more time to experience cooking. It’s so much healthier when you do you’re own cooking. Looking forward to learning more.
I am making this salad today and doubt you’ll see this comment in time, but I don’t remember pomegranate seed being so crunchy on the inside that you want to spit them out. I haven’t had them in many years, but I remember loving them and am afraid to put these in the salad. I prepped them very carefully to get all the tough white bits out, putting them in water and skimming off the top. Also, the green pepitas never turned brown at the edges or fragrant, even though I toasted them on medium-low for 7 minutes. I love your recipes and use many of them repeatedly. Am I doing something wrong with this one? Thanks.
Hi Betsy, Pomegranate seeds can be more crunchy, but it sounds like you had a really crunchy one. Sorry to hear that!
This is one of my fave salads to make once it gets to be fall. I will start searching out delicata squash! Sometimes I will add grilled chicken or swap out squash and sweet element. It hits all the different notes a salad should have.
Would you recommend subbing kale (massaged with sea salt)? I have a bunch left from a CSA box and would love to use instead of arugula. If so, more or less dressing ?
Thank you! I have your cookbook and make your recipes from book and blog every week!!
Just wanted to add that I did make this salad with Kale and it was superb!! I doubled the dressing.
Great to hear, Julie!
This salad is perfect for autumn. I made it (with spinach) for 2 different parties this week and people couldn’t get enough! I’ve never had anything like it but it’s an absolute hit, everyone loved it. The squash made it creamy and special- it was great with delicata and butternut, but delicata was better. Thank you for this!
I’m glad you loved it, Taylor! I appreciate your review.
Kathryne dear,
You are such an inspiration for many other dreamers such as myself. My first time writing to you. I commend you on your thriving business, your beautiful daughter, your ambitions for a larger functioning kitchen, your exquisite photography, your sensitivity to entertain and share your bounty with those of us with similar passions. Thank you for your honesty and releasing your desires. I have a mini galley kitchen in a rental apt in beautiful Victoria, Canada. I have a balcony garden and grow salad greens and herbs. My dream is to have a tiny house with a front and back yard so I could garden in the ground and grow sweet potatoes and yams. You are miles ahead of me Kathryne! It is wonderful to plan and dream, isn’t it? Enjoy the season. Warmly, Linda in Victoria, BC
You are so kind, Linda! Thank you for sharing. I do really appreciate your support.
We tried this salad tonight. Perfect fall salad for a cool night with first snow shawers of the season in the forecast. We went heavy on the pomegranate and feta. We both agreed this was a salad to keep in the rotation. The dressing was just right, tho sometimes I might add a little apple cider vinegar. Loved it, thanks!
You’re welcome, Greg! Thank you for your review.
This was so beautiful, so easy, so good! Our 25 yr old son ate 3 helpings and asked me for the recipe!!!
This was so yummy! Made it on Thanksgiving weekend with a small steak. Festive and delicious!
I love your recipes. And this is my new favorite salad. I’ve made it for guests a few times and it’s always a big hit. I use a red leaf lettuce though as we’re not big arugula fans. Thank you, Cookie & Kate!
My family loved this salad for Thanksgiving, and requested for me to make it again for Christmas. It’s super yummy and beautiful looking salad. Thank you!!
You’re welcome, Margarette!
In love with this salad.
Great to hear!
I have made this salad many times. It is excellent. Even added shredded chicken to make it a meal. I have delicata growing in my garden. Seeds from the one I made salad with last winter. Can’t wait till they are ready in fall.
I love to hear that, Sarah! Thank you for sharing.
Not only was this a very original salad, it was delicious. The squash took an arugula salad to the next level. Will be making regularly.
That’s great to hear, Jean!
I absolutely love this recipe! It’s one of the easiest dishes for me to pull together,especially now that I can get vegan feta! And it’s sooo pretty! Thank you!!
I’m glad you enjoyed this recipe, Melinda!
Made this squash dish for a Thanksgiving dinner and it was a total hit and all want the recipe. Beautiful blending of flavors. I used Balsamic Cream for the dressing which added a little drizzle density.
I just made this but used red leaf lettuce instead of arugula; used Macadamia nuts for the better Omega 3/6 ratio; added some thinly sliced red onions and substituted an avocado for the olive oil in the dressing. I also sprinkled some Rosemary powder on the Delicata squash before roasting it. It all came together well. It is a great Fall salad! I’m sure I’ll be making it again. Thanks!
You’re welcome, Emily!
I have made this maybe ten times over the years. It’s always wonderful! These days I serve it over some kind of grain – wild rice or bulgar. Thank you for all your great ideas!
This is the best salad! My favorite!
This was delish. I used cranberries because it’s a bit too early for Poms. I grew a ton of delicata this year, so I’m looking at delicata recipes.This one is worthy.
Great to hear, Jocelyn! I appreciate your review.
I adore this recipe, exactly as written! Every Fall, I scour the grocery store in anticipation of delicate season, just to make this!
This looks soooo good. Do you think it would pair well as a side dish to lasagna? Or would leave out the cheese? I never know what sides to pair with entrees. Thank you
Sure! That could be nice. Let me know what you think, Myra.
I made it and loved it. Thank you for sharing this recipe
I think this is the best thing I have eaten all year. Perfection. Thank you!
You’re welcome, S!
I made this but instead of using pepitas, I roasted the delicata squash seeds along with the squash. It was delicious!
Delicious! the dressing will be used on repeat for numerous salads
I love to hear that, Naomi!
This is my current holiday go-to! Just shared the recipe 14 others who LOVED it and a Friendsgiving! Thank you, for your amazing offerings!
This dish is so good, beautiful, AND easy to put together! I have also served it as a warm side squash dish without the arugula.
LOVE this recipe! It is absolutely gorgeous as well as delicious. As are many other recipes on your website and in your cookbook! I’ve made it for several occasions including my work potluck yesterday. I think it was one of the favorite dishes of the day and I received several requests for the recipe.
Kate, thank you so much for sharing your love of cooking with us! <3
Always looks pretty and so tasty. Sometimes have a hard time finding delicata squash. Haven’t found a good substitute. My go to for potlucks!
Adding this to my top
Favorite salads by C&K! (The list keeps getting longer)
Making for the family holiday dinner but I must not be alone. Your site keeps refreshing. I suspect due to everyone using it!
Happy holidays Kate and thank you!
This is our very favorite salad! The maple balsamic dressing goes perfectly with roast squash and the pomegranate is a perfect to it. Due to nut and dairy allergy, we use maple-glazed pepitas instead which marries very well, and put crumbled feta on the side. We can easily get cubed butternut squash, so we tend to use that on busy days instead of delicata. Fantastic combo! Thanks, Kate.