Delicata Squash Salad with Feta and Pomegranate

Delicata Squash Salad with Feta and Pomegranate is a vibrant mix of roasted squash, peppery arugula, sweet pomegranate seeds, and creamy Bella Capra Goat Feta. Finished with toasted pistachios and a lemon-honey dressing, this colorful salad balances warm, earthy, and fresh flavors in every bite.

Ingredients

Delicata Squash
1 medium delicata squash
1 tablespoon olive oil
½ teaspoon ground coriander
¼ teaspoon garlic powder
¼ teaspoon sea salt
¼ teaspoon black pepper

Dressing
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon honey
¼ teaspoon sea salt

Salad
2 cups arugula
¼ cup pomegranate
¼ cup crumbled Bella Capra Goat Feta
¼ cup toasted pistachios

Directions

Preheat oven to 425˚F.
Wash the delicata squash and cut the squash into ¼” thick rings.
Remove, with a knife or a small circular cutter, the seeds, leaving the rings intact.
Place on a sheet tray and toss with the olive oil and spices. Spread into a single layer and place in the oven.
Roast until tender and browning, 30 to 35 minutes.
Combine the ingredients for the dressing in a small jar with lid and shake vigorously.
When the squash is done, let cool slightly.
Place the arugula in a bowl along with the pomegranate, feta, pistachio, and the delicata squash. Drizzle with the dressing and toss until well combined.

Delicata Squash Salad with Feta and Pomegranate

Dinner

Lunch

30 - 35 min

Serves: 2

Print Recipe

Ingredients

Delicata Squash
1 medium delicata squash
1 tablespoon olive oil
½ teaspoon ground coriander
¼ teaspoon garlic powder
¼ teaspoon sea salt
¼ teaspoon black pepper

Dressing
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon honey
¼ teaspoon sea salt

Salad
2 cups arugula
¼ cup pomegranate
¼ cup crumbled Bella Capra Goat Feta
¼ cup toasted pistachios

Directions

Preheat oven to 425˚F.
Wash the delicata squash and cut the squash into ¼” thick rings.
Remove, with a knife or a small circular cutter, the seeds, leaving the rings intact.
Place on a sheet tray and toss with the olive oil and spices. Spread into a single layer and place in the oven.
Roast until tender and browning, 30 to 35 minutes.
Combine the ingredients for the dressing in a small jar with lid and shake vigorously.
When the squash is done, let cool slightly.
Place the arugula in a bowl along with the pomegranate, feta, pistachio, and the delicata squash. Drizzle with the dressing and toss until well combined.