DELICATA SQUASH SALAD WITH ROASTED POTATOES AND POMEGRANATE SEEDS
photo and recipe courtesy of The Year in Food
Yield: 4-6 servings
1.5 pounds small to medium potatoes
1/3 cup plus 3 tablespoons olive oil
2 medium delicata squash
2 tablespoons minced shallots
2 tablespoons freshly squeezed lemon juice
2 tablespoons champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
10 packed cups baby arugula (about 8 ounces)
seeds from one pomegranate (about 1 cup)
1 cup crumbled Feta (or Parmesan)
Sea salt and freshly ground black pepper
Preheat oven to 425 degrees.
Slice potatoes lengthwise in halves or quarters depending on size. Arrange on a rimmed baking sheet, and drizzle 1 tablespoon of olive oil and 1/4 teaspoon of salt over the potatoes. Toss to coat. Roast until tender and browned, about 20-25 minutes, turning once.
While the potatoes roast, prepare the squash. Slice in half lengthwise, and remove seeds and membrane. Slice into thin half moons, 1/8-1/4 inch thick. Arrange on another rimmed baking sheet (you may need two baking sheets for the squash), drizzle with one tablespoon olive oil and another 1/4 teaspoon salt and toss to coat.
Remove potatoes from the oven and add the squash. Roast until tender and just beginning to brown, about 20 minutes. Remove from oven and set aside to cool.
Next, prepare the dressing. In a small bowl, whisk together the lemon juice, vinegar, mustard, honey and 1/8 teaspoon salt with the shallots. Drizzle in the remaining 1/3 cup olive oil and whisk until emulsified.
In a large salad bowl, combine the squash and the potatoes. Drizzle with about half the vinaigrette. Toss to combine.
Add the arugula, half the pomegranate seeds and half of the cheese. Gently toss. Add more vinaigrette if needed. (I did not use all of it.)
Top with the remaining cheese and pomegranate seeds. Serve.