Description
This yummy roasted squash and arugula salad with toasted walnuts, tangy fresh pomegranate seeds, and a warm cider vinaigrette has all the yummy fall flavors. Plus easy to make, and pretty enough to serve for Thanksgiving!
Ingredients
Units
Scale
For the Salad:
- 1 large butternut squash, peeled and diced into 3/4-inch pieces (or 1 pound of prepared diced butternut squash cubes)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 5 ounces baby arugula, washed and spun dry
- 1/4 cup fresh pomegranate seeds
- 1/2 cup walnut halves, toasted
- 3/4 cup freshly grated Parmesan cheese
For the Dressing:
- 3/4 cup apple cider or apple juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons minced shallots
- 2 teaspoons Dijon mustard
- 1/2 cup extra virgin olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground pepper
Instructions
- Preheat the oven to 425 degrees. Line a sheet pan with parchment paper or foil.
- Place the diced squash on a sheet pan. Add 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat.
- Roast the squash for 20-25 minutes, turning once, until tender and starting to caramelize.
- While the squash is roasting, make the dressing by combining the apple cider, vinegar, and shallots in a small saucepan. Bring to a boil over medium-high heat and cook until the cider is reduced to about 1/4 cup, about 8 minutes. Remove the mixture from the heat and whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside.
- Place the arugula in a large salad bowl and add the roasted squash mixture, the pomegranate seeds, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten, and toss well. Sprinkle with salt and pepper, if needed, and serve immediately.
Notes
- How to Toast the Walnuts: Heat the walnuts in a skillet over medium-high (stirring occasionally) until they are starting to brown and are fragrant, about 2 to 5 minutes.
- Make-Ahead and Storage: You can roast the squash ahead of time and store, covered, in the refrigerator for a few hours until ready to use. You can also toast the walnuts a few hours ahead of time and store them in an airtight container at room temperature. And fresh pomegranate seeds will last for several days if stored in an airtight container in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Side, Salad
- Method: Roast
- Cuisine: Fall
Nutrition
- Serving Size:
- Calories: 330
- Sugar: 2.6 g
- Sodium: 629.7 mg
- Fat: 32.6 g
- Carbohydrates: 7.1 g
- Protein: 5.8 g
- Cholesterol: 7.2 mg