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Roasted Squash Arugula Salad

A fall salad that's the perfect starter for a dinner party or holiday gathering. If you can't find Delicata squash, roast cubed butternut or Kabocha squash.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Salad
Cuisine: American
Keyword: fall salad, salad


  • 2 tablespoon lemon juice
  • 2 tablespoon apple cider vinegar
  • 2 teaspoon whole grain mustard
  • 2 teaspoons minced garlic
  • 1/2 teaspoon kosher salt
  • 1/4 cup extra virgin olive oil, plus more for roasting
  • 1 delicata squash
  • 1 shallot
  • 2 celery stalks
  • 3 tablespoons pomegranate seeds
  • 1 cup baby arugula
  • 1/4 cup flat-leaf Italian parsley leaves


  • In the base of your salad bowl, whisk together the lemon juice, apple cider vinegar, mustard, garlic and salt. Slowly add in the olive oil while whisking to combine. Dip in a leaf of arugula to taste the dressing and adjust with salt, olive oil or vinegar if necessary.
  • Preheat the oven to 425 degrees. Cut the delicata squash lengthwise and scoop out the seeds. Slice thin, about 1/8" to 1/4" wide, and add to a parchment paper-lined sheet pan. Peel and cut the shallot in quarters and add it to the sheet pan. Drizzle everything with a little extra-virgin olive oil and sprinkle with kosher salt. Spread out the squash and shallot so it's in a single layer on the sheet pan, adding a second pan if necessary. Roast on the top rack of the oven for 30 minutes.
  • Thinly slice the celery with a mandolin or a knife. Add to the salad bowl, reserving any celery leaves for garnish. Add the pomegranate seeds and set aside.
  • Once the squash has roasted and cooled, add it to the salad bowl along with the arugula and toss gently to combine.
  • Top the salad with whole parsley leaves and any remaining celery greens. Sprinkle with crunchy sea salt, such as Maldon, and serve.