Spiced Delicata Squash & Pomegranate Salad Recipe

1. preheat and prepare squash

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

2. Wash the delicata squash, trim the ends, slice in half lengthwise and scoop out seeds with a spoon. Slice each half into 1/2-inch (1.3 cm) half-moons.

3. In a large bowl, whisk together 2 tbs olive oil, 1 tbs maple syrup, 1 tsp ground cinnamon, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 3/4 tsp salt and 1/4 tsp black pepper. Add the squash slices and toss until evenly coated.

4. Arrange squash in a single layer on the prepared baking sheet without overcrowding. Roast for 18–22 minutes, turning once halfway, until edges are caramelized and squash is tender. Remove from oven and let cool slightly.

5. While the squash roasts, prepare the other salad components. Rinse and spin or pat dry 6 cups field greens; place in a large salad bowl or on a serving platter.

6. Peel and thinly shave 1 shallot into rings. If you prefer milder shallot, soak the slices in cold water for 5 minutes, then drain and blot dry.

7. Halve, pit and slice 1 avocado into 1/4-inch slices or wedges. To prevent browning, toss the slices gently with a tiny pinch of salt and a squeeze of lemon if available (optional).

8. Remove seeds from 1 pomegranate and measure 1 cup arils. Crumble 3 oz goat cheese and have 2 tbs toasted sesame seeds ready.

9. When the roasted delicata has cooled for 5 minutes, transfer squash to a plate to finish cooling slightly (warm is fine) and prepare to assemble.

10. In a small bowl or jar, combine 3 tbs extra virgin olive oil, 2 tbs apple cider vinegar, 1 tbs pure maple syrup, 1 tsp Dijon mustard, 1/2 tsp whole grain mustard, 1/4 tsp salt and 1/8 tsp black pepper.

11. Whisk vigorously or shake in a jar until the vinaigrette emulsifies and becomes slightly thickened. Taste and adjust seasoning with more salt, pepper, or maple if desired.

12. Drizzle about half of the vinaigrette over the field greens and toss gently to coat. Arrange dressed greens on a serving platter or keep in the bowl.

13. Top the greens with roasted delicata slices in an even layer, then scatter pomegranate arils, shaved shallots, and avocado slices across the salad.

14. Crumble goat cheese evenly over the top and sprinkle with 2 tbs toasted sesame seeds.

15. Finish with the remaining vinaigrette drizzled sparingly over the top (or serve extra on the side). Taste and adjust with a final pinch of salt and freshly ground black pepper as needed.

16. Serve immediately so avocado remains bright and greens stay crisp. Leftovers: store dressing separate; assembled salad is best within a few hours.