Roasted Delicata Squash Salad with Pomegranate and Candied Pecans

1 cup pecans

1 tbsp maple syrup

1/4 tsp cayenne

2 delicata squash

1-2 tbsp olive oil

5 oz arugula

1/2 cup pomegranate seeds

salt, to taste


1 tbsp dijon mustard (I prefer coarse ground)

1 tbsp maple syrup

1 tsp lemon juice

1 tsp Champagne or white wine vinegar

2 tbsp olive oil

1/2 cup water

salt, to taste

pepper, fresh ground, to taste

1. Preheat oven to 350°.

2. Toss the pecans with the maple syrup, cayenne and a pinch of salt.  Spread out on a sheet pan lined with parchment paper and bake for 12-14 minutes.  Until brown and crispy but be careful not to burn.  Once done, set aside to cool.

3. Turn oven to 400°.

4. Cut the squash in half, through the middle (not end to end).  Scoop out all the seeds.  Cut into 1/3 inch slices.

5. Layout slices on a sheet pan and drizzle with olive oil and sprinkle with salt.

6. Bake for 25 minutes. 

7. Add all the dressing ingredients into a bowl and whisk until combined.

8. After 25 minutes, pull the squash out of the oven and flip the slices.

9.  Return to oven for another 20 minutes or until both sides are browning nicely.

10. Toss arugula with 3 tbsp of the dressing.

11. Top the arugula with the squash, pomegranate seeds, pecans and another 3 tbsp of the dressing. 

Serves 4  |