Roasted Delicata Squash Salad with Maple Brown Butter Dressing
Sweet roasted delicata squash, peppery arugula, and creamy goat cheese come together in this cozy Roasted Delicata Squash Salad with Maple Brown Butter Dressing. A simple, elegant fall salad that’s easy and scrumptious..
Ingredients
For the roasted squash:
- 1 delicata squash cut into 1/4” rings, seeds removed, peel on
- 2 shallots sliced
- 2 tbsp olive oil
- 2 tsp maple syrup
- Pinch cayenne
- s&P
For the dressing:
- 1/4 cup butter browned and cooled slightly
- 2 Tbsp olive oil
- 2 Tbsp white balsamic vinegar
- 2 tsp maple syrup
- 1 tsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
For the salad:
- 6 cups arugula
- 1/3 cup Goat cheese crumbled
- 1/3 cup toasted pecans roughly chopped
- 1/4 cup pomegranate arils
Instructions
Make the squash:
- Heat oven to 425
- Toss the squash rings and shallots with the olive oil, maple syrup, cayenne and a good pinch each of salt and pepper.
- Spread in an even layer on a parchment lined baking sheet.
- Roast for about 15 minutes, until tender and golden.
- Remove from the oven and set aside.
Make the dressing while the squash cooks:
- Combine the butter, olive oil, balsamic, maple syrup, dijon, salt and pepper in a bowl and whisk well.*
Make the salad:
- Add the arugula to a large bowl.
- Add in the goat cheese, pecans and pomegranate arils.
- Add the roasted squash rings and the dressing, toss and serve.
Notes
*The dressing will firm up as it cools because of the butter. You can soften it for a few seconds in the microwave, if needed.
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