Roasted Squash Arugula Salad

This salad is a perfect side for your holiday table! It is so simple yet visually stunning and delicious. Warm flavors of autumn squash are paired with bright and crunchy pomegranate seeds and lemony arugula in this simply prepared, vibrant dish. 

Serves 4-6

1 large delicata squash, sliced and deseeded

1 lb butternut squash, peeled and cubed

1 lb Brussels sprouts, halved

½  red onion, quartered 

⅓ cup pomegranate seeds 

⅓  cup extra virgin olive oil 

½ lb arugula 

Juice from 1 lemon

2 teaspoons sea salt 

Preheat the oven to 400°F. Cut delicata squash into ¼ inch rounds, removing the interior seeds. Peel and cube butternut squash into evenly sized ½ inch cubes.  Place squash, Brussels sprouts, and onion on baking trays and coat with 3 tablespoons of olive oil and a sprinkle of salt.  Roast in the oven for 20-25 minutes until the vegetables are slightly browned. 

While vegetables are roasting, place the arugula in a bowl and toss with lemon juice, 1 tablespoon of olive oil, and ½ teaspoon of salt. Spread out the arugula on a platter.  Arrange the roasted vegetables and pomegranate seeds on top of the arugula. Finish off the dish with a drizzle of the remaining olive oil and a pinch of salt.  This dish can be served warmed or cooled.  Just note that placing the warm vegetables on the arugula will wilt the greens.