Roasted Delicata Squash & Pomegranate Salad
Yield: 8 side or 4 generous salad portions


  • 2 medium delicata squash, about 1 1/4 pounds total
  • 1 tablespoon olive or avocado oil (or spray)
  • Kosher salt
  • 8-10 cups mixed baby greens (may use baby spinach, arugula or a mix)
  • 2/3 cup pomegranate arils (or 1/2 cup or so of dried cranberries)
  • 1/3 cup salted or toasted pepitas (may sub 1/2 cup or so of chopped pecans, walnuts, pistachios or a mix of nuts and seeds)
  • 3 to 4 ounces feta cheese, crumbled (3/4-1 cup; may substitute goat cheese or omit for vegan salad)
  • Pumpkin Maple Vinaigrette  or your favorite maple or honey balsamic dressing (like this one)


  1. Preheat the oven to 425 degrees F. Wash the squash and scrape off any tough bits of skin with a knife. (No need to peel; the skin of delicata squash softens when cooked and is edible.) Slice the squash into 1/2-inch thick 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. (Optionally, you may spray both sides with oil mister.) Bake for about 25-30 minutes or until the squash is tender and golden. No need to flip unless the bottoms are nicely browned; check after about 20 minutes.
  2. Once the squash has had a few minutes to cool, combine the greens, pomegranate (or dried fruit), pepitas (and/or nuts), crumbled cheese and squash in a serving bowl. Toss with enough dressing to lightly coat, and serve immediately.


This salad will be vegan if the feta is omitted. (Serve on the side if some would enjoy it.) To make it nut-free, opt for pepitas (aka, pumpkin seeds) or other seeds like sunflower and even toasted sesame, hemp, and/or chia seeds.

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