Thanksgiving Menu: Roasted Squash Salad

With Thanksgiving coming up this week, I wanted to share a healthy and simple salad recipe that will compliment any menu. This salad combines lots of fabulous fall produce for a colorful and impressive starter. It features my favorite, delicata squash. This creamy, slightly sweet variety tastes fabulous roasted with some olive oil. Here, it is the centerpiece of an arugula salad topped with some fresh pomegranate seeds and walnuts. It is a colorful, flavorful and most importantly healthy way to start your holiday feast.

This recipe is featured in my new holiday cookbook, Gen Y Foodie Holidays, which is currently available on Amazon. 


You can get some more details about the book here.

Full recipe after the jump!

INGREDIENTS:

2 medium delicata  squash

3 tbsp extra virgin olive oil, divided

8 cups of arugula, washed

1 medium pomegranate, seeded

1 tbsp pomegranate juice

2 tbsp balsamic vinegar

½ cup raw walnuts, chopped

INSTRUCTIONS:

1. Preheat oven to 425. 

2. Cut squah in half and remove seeds. 

3. Chop into ½” wide half moon slices. 

4. Toss with 2 tbsp olive oil and roast until soft, approximately 20-25 minutes.

5. While squash cools, plate salads. 

6. Place 1 cup of arugula, some squash slices, and 1 tbsp of pomegranate seeds and 1 tbsp of walnuts on each salad.

7. Whisk together juice, oil and vinegar and drizzle on each salad.