Arugula Salad with Roasted Delicata Squash, Pomegranate & Goat Cheese
1 small delicata squash
4 generous handfuls of arugula
3 tbsp pomegranate seeds
1 ounce goat cheese
¼ cup good quality balsamic vinegar
Salt and pepper for seasoning
1 tbsp extra virgin olive oil for roasting
Preheat oven to 375 degrees.
Cut squash in half lengthwise. With a spoon scoop out the seeds and set aside. Cut each delicata half into ½ inch segments, creating moon-shaped pieces that have slight bumps around the curve. Arrange the pieces in a single layer on a baking sheet and toss with olive oil and a dash of salt and pepper. Roast for 25 minutes, flipping once halfway through. Transfer to a plate to let cool.
Rinse seeds thoroughly in a strainer and blot dry with a paper towel. Place on the same baking sheet the squash was cooked on, tossing in an extra tsp of olive oil and a dash of salt and pepper. Roast for 20 minutes, tossing once halfway through.
Arrange arugula on a platter. Top with cooled squash, ¼ cup squash seeds, pomegranate seeds and goat cheese. Drizzle with balsamic vinegar and serve!