Roasted Squash Salad with Pomegranate Dressing

Black Bean and Butternut Squash Chili with Chipotle Almonds.jpg

Servings: 4 | Prep Time: 15 min | Difficulty: Easy

These root vegetables caramelize and sweeten as they bake in the oven. The sherry vinaigrette adds a bright finish and the nuts a sweet and spicy flair to the salad.


  • 1 acorn squash (about 2 1/4 to 2 1/2 lbs)

  • 2 tbsp olive oil

  • Pinch each ground cinnamon, ginger and allspice

  • 1/4 tsp each salt and freshly ground pepper

  • 8 cups arugula

  • 1/3 cup pomegranate seeds

  • 1 cup Santé Candied Pistachios

Pomegranate Dressing:

  • 3 tbsp extra-virgin olive oil

  • 2 tsp pomegranate molasses

  • 2 tsp red wine vinegar

  • 1-1/2 tsp honey

  • 1 clove garlic, minced

  • 1/4 tsp each salt and freshly ground pepper


Preheat oven to 400°F. Line baking sheet with parchment paper. Cut squash in half lengthwise; scoop out seeds. Cut halves crosswise into 1/2-inch thick slices; place in large bowl. Toss with olive oil, cinnamon, ginger, allspice, salt and pepper.

Arrange squash on prepared baking sheet in single layer. Bake for 18 to 20 minutes or until golden brown and tender; set aside. Cool slightly and remove peel if desired.

Pomegranate Dressing: Whisk together oil, pomegranate molasses, vinegar, honey, garlic, salt and pepper.

Toss arugula with Pomegranate Dressing, pomegranate seeds and half of the pistachios; arrange on serving platter. Top with squash and remaining pistachios.

Navot Tidharpistachios