Apple & Arugula Roasted Squash Salad

By Tatyana's Everyday Food · 45 min

Ingredients

Instructions

1. Preheat the oven to 425°F and line a large baking sheet with a silicone mat, parchment paper or non-stick foil.
2. For Delicata squash, leave the skin on: cut off both ends, scoop out the seeds and slice into 1/3-inch-thick rings. For butternut squash, peel it, halve it, scoop out the seeds and cut into 1-inch cubes.
3. Place the squash on the prepared sheet. Drizzle generously with olive oil, season with salt, pepper, smoked paprika, dried onion, dried garlic and thyme, and add a few tablespoons of maple syrup.
4. Cover the pan with foil and roast at 425°F for 15 minutes. Remove the foil and roast for another 15 to 20 minutes, until tender and well browned.
5. In a large measuring cup, combine the olive oil, lemon juice, maple syrup (or honey), both mustards, and salt, pepper and thyme to taste.
6. Press or grate the garlic into the dressing with a garlic press or microplane, then whisk well and set aside.
7. Spread the arugula on a large platter or in a wide bowl. Top with the sliced shallots and cucumbers, then the diced apples.
8. Add the squash once it is roasted, along with the pomegranate arils, goat cheese and diced pecans.
9. Just before serving, whisk the dressing again, pour it over the salad and toss.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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