Roasted Delicata Squash and Pomegranate Salad with a Champagne Vinegar and Dijon Dressing

Sized roastedsquashsalad

Makes 6 servings

FOR THE SALAD:
2 Delicata Squash
1 Tbsp. Olive Oil
4  cups of Arugula
2/3 cup Pomegranate Seeds
1/2 cup raw Pumpkin Seeds (or Pecans)
3–4 oz. Goat Cheese, crumbed

FOR THE DRESSING:
2 Tbsp. Olive Oil
1 Tbsp. Champagne Vinegar
1 tsp. Maple Syrup
1 tsp. whole grain Dijon Mustard

Preheat the oven to 425 degrees Fahrenheit. Wash the Squash and slice in half, lengthwise. Scoop out the seeds with a spoon. Slice each half into ¼ inch half-moons. Drizzle the Squash with a generous Tbsp. of Olive Oil and sprinkle with Sea Salt. Toss with your fingers to lightly coat all surfaces of the Squash with Olive Oil. Bake for 25 minutes or until the Squash is tender and golden, not forgetting to flip halfway.

In a medium skillet over medium low heat, toast the Pumpkin Seeds (or Pecans) until they are fragrant and lightly golden, tossing occasionally. Remove from heat.

In a small bowl, whisk together the Olive Oil, Champagne Vinegar, Maple Syrup and whole grain Dijon Mustard with a pinch of salt and pepper.

Allow the Squash to cool for a few minutes and then combine with Arugula, Pomegranate Seeds, toasted Pumpkin Seeds (or Pecans) and Goat Cheese in a serving bowl. Toss with enough dressing to lightly coat. Serve immediately.


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