Okay, I am obsessed with this Arugula Salad with Roasted Delicata, Pistachios, Grapes and Pomegranates. It is my go-to salad for entertaining and isn’t it beautiful? It’s a hearty, filling salad that is piled high with in-season goodies like Roasted Delicata Squash, Pistachios, Grapes and Pomegranate and while it looks all fancy and complicated I revel is the fact that it’s actual quite simple to create – but you knew it would be because I don’t do complicated. Are you ready to be the hero of the holiday table? Make this Arugula Salad with Roasted Delicata, Pistachios, Grapes and Pomegranates your friends and family will thank you.
Embrace the season. That’s my motto as the local offerings become a little more slim this time of year. Fortunately, I love winter squash and winter fruits. Let’s chat through how grateful I am for each and every one of these ingredients.
Arugula: a dark leafy green that packs a nutritional punch and a peppery flavor, its the perfect foundation for this salad as it’s flavor can stand out in the crowd.
Delicata Squash: get yours before it’s gone. This lesser known squash has a shorter availability than it’s friend the butternut squash and it’s much easier to cook. Simply halve it, seed it and slice it up. Nutty and sweet, the natural caramelization that occurs during roasting is drool-worthy. The heartiness makes this salad more memorable as well.
Pomegranates: talk about nourishing, pomegranates are an antioxidant powerhouse. You can cheat and buy a container of the arils or try this trick: cut the pomegranate in half across the middle (not top to bottom). Gently massage the skin to loosen the arils. Hold the pomegranate half over a bowl, seeds down, and whack the skin with a wooden spoon. The arils pop right out.
Grapes: bright, refreshing, juicy and sweet, did you know that grapes from California are in season through January? Enjoy them now as they get expensive once the season ends. We are huge fans of snacking on grapes but they are also a versatile and unique ingredient. I often use them in place of grape tomatoes as they have a similar flavor profile. Try this recipe for Maple + Mustard Chicken with Roasted Figs and Grapes or this Chicken Salad with Grapes.
Pistachios: who doesn’t love a pistachio. Did you know that the purple-ish green tones are actually anti-oxidants? This salad is shaping up to be an immune-boosting superstar. Just in time for cold and flu season. Score. Pistachios are also rich in anti-inflammatory fats and they boast a unique flavor that pairs perfectly with the sweetness of the grapes and the pomegranates. Plus, the pistachios add texture which makes this Arugula Salad with Roasted Delicata, Pistachios, Grapes and Pomegranates all the more interesting to your palate.
- 6 cups of baby arugula or kale
- 1 delicata squash, halved, seeded and sliced
- 1 tablespoon extra-virgin olive oil
- salt and pepper to taste
- 1 cup grapes, whole or halved lengthwise
- 1/2 cup shelled pistachios
- 1/2 cup extra virgin olive oil
- 1/4 cup orange juice
- 1/4 cup white wine vinegar or lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon orange zest
- 1-2 teaspoons dijon mustard
- 1 tablespoon shallot, minced
- salt and pepper to taste
- 1/2 cup pomegranate seeds (arils)
- Preheat the oven to 425.
- Arrange the arugula in a large bowl. Refrigerate.
- Toss the delicata squash pieces with olive oil, salt and pepper. Arrange it, in a single layer, on a sheet pan. Bake for 20-25 minutes or until tender. Cool.
- In a bowl or jar, combine the salad dressing ingredients. Whisk or shake to combine.
- Toss the greens with 1/2 the salad dressing. Season with salt and pepper.
- Arrange the greens on a large platter. Top with remaining ingredients.
- Serve with extra salad dressing.