Roasted Delicata Squash, Pear and Pomegranate Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This seasonal salad combines roasted delicata squash with pears, pomegranate, and pumpkin seeds dressed in a maple balsamic vinaigrette over arugula. It's sweet, tart, and satisfying, perfect for fall and winter meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium delicata squash
- 2 tbsp olive oil
- 1/2 tsp sea salt
- freshly ground black pepper (to taste)
- 4 1/2 cups arugula
- 2 pears (thinly sliced)
- 1/2 cup pomegranate arils
- 1 medium shallot (finely sliced)
- 4 tbsp raw pepitas ((pumpkin seeds))
- 1 1/2 tbsp balsamic vinegar
- 2 tsp maple syrup
- 1 tsp dijon mustard
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 232mg
- Total sugar
- 29g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1422mg
- Calcium
- 160mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 232MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.