Honey Glazed Winter Squash with Arugula Salad

Roasted Delicata Squash Salad

Prep Time: 18 mins

Total Time: 58 mins

Meal Type: Breakfast, Lunch, Dinner, Snack, Side

Servings: 4

Ingredients

• 1 ¼ lb delicata squash, halved lengthwise, seeded, and cut into ½-inch half-moons(or 1.25 lb / 3 to 3.5 cups chopped butternut squash as an alternative)

• 1 Tbsp honey (or maple syrup for a vegan option)

• ¼ tsp salt, to taste

• ¼ tsp smoked paprika

• 6 Tbsp extra virgin olive oil

• ⅓ cup plain yogurt (or vegan alternative, preferably Greek yogurt)

• 2 tsp lemon juice

• 1 garlic clove, grated

• 8 cups arugula

• ⅔ cup chopped pecans

• ¼ cup pomegranate seeds (optional)

Directions

Prep

1. Preheat oven to 425°F (220°C).

2. In a large bowl, toss delicata squash slices with honey, salt, smoked paprika, and 2 tablespoons of olive oil until well coated.

3. Prepare the yogurt dressing: In a small bowl, whisk together the plain yogurt, lemon juice, grated garlic, and the remaining ¾ teaspoon salt.

4. Gradually whisk in the remaining 4 tablespoons (¼ cup) of olive oil until the dressing is smooth and well combined.

   
   

Make

1. Spread the seasoned squash in a single layer on a large rimmed baking sheet.

2. Roast in the preheated oven, tossing occasionally, until the squash is tender and golden brown (about 35–40 minutes).

3. In a large serving bowl, combine the roasted squash, arugula, and chopped pecans.

4. Drizzle the yogurt dressing over the salad and toss to combine.

5. Taste and adjust seasoning as needed before serving.

6. Sprinkle with pomegranate seeds, if using, just before serving.