Delicata Squash Arugula Salad

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Delicata Squash Arugula Salad

This is a great fall salad, perfect for Thanksgiving!
Course Salad
Cuisine American


  • 2 Delicata Squash
  • 1 tbsp Garlic Powder
  • 1/4 tsp grated nutmeg
  • 1/4 cup Grated Parmigiano Reggiano
  • 8 oz Arugula
  • 1/4 cup olive oil
  • S&P to taste
  • 8 oz Arugula


  • Roasted Delicata Squash Seeds
  • 4 oz Goat Cheese
  • 1/3 cup Pecans
  • 1/4 cup Dried Cranberries **optional


  • 1/4 cup Extra Virgin Olive oil
  • 4 tbsp Balsamic Vinegar
  • 1/4 tsp Salt (adjust to your taste)
  • 1/4 tsp Pepper


  • Start by thoroughly washing the Delicata squash. Then cut in half, remove the seeds and cut into 1/2 inch thick rounds.
  • Place in a bowl and season with garlic powder, nutmeg, grated cheese, salt, and pepper to taste. Drizzle with olive oil and mix.
  • Place on a baking sheet and roast at 400°F for 20 to 25 minutes or until fork tender. Flip them halfway through the roasting process to get a good crust on both sides.
  • Into a bowl, add arugula pour dressing over and toss.
  • Place the roasted squash on top of the arugula and garnish with goat cheese, pecans and roasted Delicata squash seeds (roasted with salt, pepper, and garlic powder with a drizzle of olive oil).
  • **Optionally you can add dried cranberries as well.
Keyword Delicata squash, salad, thanksgiving

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