Roasted Delicata Squash Salad

Ingredients

• 1.5 pounds delicata squash – trimmed, halved lengthwise, seeded, sliced into 0.5-inch half-moons
• 6 tbsp extra-virgin olive oil
• 0.75 tsp kosher salt
• 0.25 cup pepitas
• 2 tbsp shallot – finely minced
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tbsp maple syrup
• 0.5 tsp black pepper – freshly ground
• 5 ounces arugula
• 0.25 cup red onion – very thinly sliced
• 4 ounces goat cheese – crumbled
• 0.5 cup pomegranate arils

Instructions

1. Heat the oven to 425°F and line a large rimmed baking sheet with parchment.
2. Measure 6 tbsp extra-virgin olive oil; trim the delicata squash, halve lengthwise, scrape out seeds, slice into 0.5-inch half-moons, then toss on the sheet with 2 tbsp of the oil and 0.75 tsp kosher salt. Spread in a single layer and roast for 12 minutes.
3. Flip the slices, slide 0.25 cup pepitas onto one corner of the sheet, and return to the oven until the slices are tender and caramelized at the edges and the seeds are toasted, 8–12 minutes more.
4. While the pan roasts, whisk 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tbsp maple syrup, 2 tbsp finely minced shallot, and 0.5 tsp black pepper in a large bowl; slowly whisk in the remaining 4 tbsp oil until emulsified.
5. Add 5 ounces arugula and 0.25 cup very thinly sliced red onion to the bowl and toss to lightly coat.
6. Fold in the warm roasted slices and toasted seeds, then scatter 4 ounces crumbled goat cheese and 0.5 cup pomegranate arils over the salad. Toss once more and serve right away.