Delicata Squash and Arugula Salad with Pomegranate Seeds, Fennel and Champagne Vinaigrette
Cook together. Eat together.
Enjoy a wintertime salad perfect for small or large gatherings.
We experimented with this recipe a year ago when I first discovered delicata squash. It’s such a mild, delicious flavor, not bitter at all, and you can eat the skin. That makes it easier to prep and roast.
I love the contrast between the sweetness of the squash, tart pomegranate, peppery arugula and mild-licorice flavored fennel. The fennel is made more mild by soaking it in cold water.
We decided on champagne vinaigrette for its light flavor that allows the vegetable and fruits to shine through.
To get fancy, I added some of my favorite Humboldt Fog goat cheese on top, or I serve it on the side to keep the salad dairy free and vegan.
It’s a colorful salad, layered with flavor yet it’s simple to make for a small dinner or to double for a large gathering.
Our best wishes for your holidays however you may be gathering with loved ones this year. And onward to 2021!
~ Lee
Delicata and Arugula Salad with Pomegranate Seeds, Fennel and Champagne Vinaigrette
Ingredients
- 1 large delicata squash
- 3 tablespoons olive oil
- 5 ounces baby arugula
- 1 fennel bulb
- 2/3 cup pomegranate seeds
- Aged goat cheese, sliced or crumbled (optional)
- 1 medium shallot, peeled and minced
- 1/4 cup champagne vinegar
- 1 heaping tablespoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1 tablespoon honey (optional)
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon salt
- Fresh ground pepper, to taste
Instructions
- Preheat oven to 400°.
- Wash the delicata with a vegetable brush. Trim the ends. Cut lengthwise, and scoop out the seeds. Slice crosswise into 1/2” pieces. Place on a baking sheet (on silpat or parchment, if desired). Drizzle with olive oil. Roast 10 minutes, then turn pieces. Return to oven for 10-15 minutes longer or until tender, cooked through and turning brown at the edges, which gives it a nice caramelized flavor.
- Remove the delicata from the oven and let it cool. This can be done ahead and refrigerated up to a day before serving. Serve at room temperature.
- Wash and thoroughly dry the arugula. Place in a large serving bowl.
- Wash and trim the root end of the fennel. Cut away the stems where they connect at the root. Reserve for another use. Cut in half lengthwise and remove the hard core. Cut thin slices of about 2/3 of the bulb. Soak the sliced fennel in a bowl of cold water for at least 15 minutes. When ready to use, remove and drain on paper towel.
- Prepare the champagne vinaigrette (instructions below). Drizzle about 2 ounces over the arugula and toss to coat. Refrigerate leftover dressing.
- Add the sliced fennel and toss lightly. Sprinkle in the pomegranate seeds. Mix in half the cooled delicata squash, and arrange the rest over the top.
- If adding goat cheese, cut thin pieces or gently break into large crumbles.
- Place shallots, vinegar, Dijon mustard, lemon, and honey (optional) in a mini food chopper and process until smooth. Alternatively, you can use a blender. Add the olive oil and blend until creamy. Add salt and pepper. Adjust to taste.
- Refrigerate until ready to use.
Notes:
Delicata squash is a mild winter squash similar to pumpkin. There’s no need to remove the skin as it is edible, although later in the season it becomes thicker. You might roast it longer if this is true. We've roasted it until it's fork tender or longer until caramelized. It becomes softer but not too much so. Roast it to your preference and experiment with the difference.
The reason to soak the fennel slices is to mellow out the strong flavor. We soaked it while we roasted the squash and prepped the rest of the salad.
We used Humboldt Fog goat cheese or Midnight Moon (like Gouda) made by Cypress Grove. Any aged goat cheese local to your area will enhance the salad. For allergy purposes, we’ve also served the cheese on the side.
We didn't use honey in the vinaigrette because we liked the more acidic flavor with the salad. If you prefer a balance of sweet and tart, add the honey.
