Delicata Squash Salad with Feta and Pomegranate

Yields: 2 servings
Prep time: 15 minutes
Cook time: 30 to 35 minutes


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

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

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

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.

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