Arugula, Delicata Squash, and Pomegranate Salad

Arugula, Delicata Squash, and Pomegranate Salad

Why is it that when it comes to holiday feasts and festivities the main course always gets the glory? My sister, sister-in-law, and I will put our collective culinary effort into bright salads, inventive sides, and bang up desserts, yet it’s my brother’s golden turkey or crown roast that routinely elicits the accolades. I think it’s high time to shift the attention to the underdogs of the table and this Arugula, Delicata Squash, and Pomegranate Salad is an excellent place to start.

Roast the Delicata Squash

The first step here is to cook the delicata squash. You do so by cutting the vegetable into half moons, tossing with olive oil, and roasting in a hot oven. You can assemble the salad while the squash is still warm or cooled to room temperature. My suggestion is to double the amount of delicata you roast, so you have plenty to snack on before you get it into the salad. It’s truly delicious. And if you’re looking for more ways to use this tender squash, check out this simple method.

About Those Pomegranate Seeds

Pomegranate is a real gem of a fruit and gives this salad a pop of color and tangy flavor, not to mention a load of nutrients. You can certainly take a short cut and buy packaged, ready-to-eat pomegranate arils. If you have a whole pomegranate to contend with, though, check out my method for seeding a pomegranate.

A Simple Miso Dressing

There is enough going on in this salad that you can easily dress it with just oil and vinegar and call it a day. That said, taking a minute to whisk together this savory dressing pays off. The miso gives it nice body and a lovely hit of umami. If you’re new to miso and don’t know how else you’d use it, you might find this Carrot Miso Dressing and this Miso-Glazed Salmon of interest.

Compose a Pretty Salad

This salad is more composed than tossed, which is why I like to serve it on a platter or shallow bowl, so all the goodies don’t just sink to the bottom. You do toss the arugula with dressing, but after that, it’s a matter of tucking a little of this and that amongst the greens. The effect is colorful and dramatic… as pretty as it is tasty. It’s worthy of holiday table accolades for sure.

More Festive Salads and Side Dishes

Persimmon, Pomegranate, and Pistachio Salad

Brussels Sprouts Panzanella with Bacon and Fall Fruits

Honey Glazed Sweet Potatoes with Cilantro and Pomegranate

Winter Kale Salad with Roasted Grapes and Persimmon

Beet and Grapefruit Carpaccio with Goat Cheese

Turmeric Roasted Root Vegetables

Arugula, Delicata Squash, and Pomegranate Salad

This bright, flavorful salad is a delicious way to dress up any table, whether it’s a weeknight supper or a holiday party. The recipe can easily be doubled or tripled, depending on the size of your crowd. All the elements can be prepared ahead of time, just wait to the last minute to dress and assemble the salad. If you want an extra pop of flavor to the squash, add 1/2 teaspoon ground cumin, sumac, or curry powder before roasting. 

Course Salad
Prep Time 22 minutes
Cook Time 20 minutes
Total Time 42 minutes
Servings 4 servings
Calories 195 kcal
Author Katie Morford


  • 1 delicata squash
  • 4 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon kosher salt, divided
  • Freshly ground black pepper
  • 2 teaspoons white/mellow miso paste
  • 1 teaspoon honey
  • 1 1/2 tablespoons white wine or champagne vinegar
  • 3 generous handfuls arugula
  • 1/2 cup pomegranate seeds (arils)
  • 1/3 cup crumbled chèvre (goat cheese) or feta cheese


  1. Preheat oven to 425 degrees F. 

  2. Cut the ends off the squash. Cut the squash in half crosswise and then in half lengthwise. Use a spoon to scoop out the seeds (discard or roast, as desired). Set the squash with the flesh facing down on a cutting board and cut into half moons that are about 1/8-inch thick. Pile onto a baking sheet and add 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and several grinds of fresh black pepper. Toss everything together and spread out on the baking sheet. Bake until the squash is tender and just beginning to brown on the bottom, 20 to 25 minutes. Remove from oven. 

  3. To make the dressing, whisk together the miso, honey, vinegar, 1/4 teaspoon salt, and several grinds of black pepper in a small bowl. Add the remaining 3 tablespoons olive oil and whisk until blended. 

  4. To assemble, pile the arugula onto a serving platter or in a shallow bowl and drizzle on some of the dressing. Toss and add more dressing if needed. Tuck the squash among the arugula, and scatter on the pomegranate seeds and goat cheese. Taste, and add more dressing, salt, and pepper if needed. Serve immediately


11.17.2020 at5:14 AM #

Kitty Broihier

What an absolutely gorgeous salad!

11.17.2020 at5:14 AM #

Katie Morford

Thanks Kitty!

11.23.2020 at6:43 AM #


I’m always curious with the delicata squash cut that way, do you eat the skin too? I always roast mine and scoop the insides out, but am very curious to cut and service in this fashion! Thanks.

11.23.2020 at6:43 AM #

Katie Morford

I eat the skin. It’s very thin and when roasted until tender, is perfectly edible.

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