Roasted Delicata Squash, Pomegranate and Arugula Salad

This vibrant salad features delicata squash, pomegranate, arugula, pepitas and feta tossed in a maple balsamic vinaigrette. If you are preparing this salad in advance, reserve the dressing on the side until you are ready to serve. Recipe yields 6 substantial side salads or up to 10 small salads; cut the recipe in half if desired.

Ingredients:

Salad

2 medium delicata squash (about 2 pounds total)

1 tablespoon extra virgin olive oil

Pinch of fine salt

5 ounces (about 5 heaping cups) arugula or mixed baby greens

Arils from 1 pomegranate (about 1 cup) or a generous handful of dried cherries or cranberries

⅓ cup raw pepitas (green pumpkin seeds) or chopped pecans

3 to 4 ounces (about ¾ cup) crumbled feta cheese or goat cheese

Maple-balsamic vinaigrette

3 tablespoons extra virgin olive oil

1 ½ tablespoons balsamic vinegar

2 teaspoons maple syrup

1 teaspoon Dijon mustard

¼ teaspoon fine salt

Freshly ground black pepper, to taste