Arugula, Delicata Squash, and Pomegranate Salad

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 katiemorford


  • 1 delicata squash
  • 4 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon kosher salt, divided
  • Freshly ground black pepper
  • 1 teaspoon 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 chève (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