Arugula Salad with Roasted Delicata Squash, Pomegranate Seeds and Lemon Dijon Vinaigrette

 

Serves 4

Ingredients

  • 1 Delicata squash

  • 2 tbsp olive oil, divided

  • ¼ tsp salt

  • ½ tsp pepper

  • ½ tsp ground cumin

  • ½ tsp coriander

  • 2 large bunches arugula

  • 1 tbsp white balsamic vinegar

  • 2 tsp Dijon mustard

  • Juice of ½ lemon

  • 1 cup pomegranate seeds

Procedure

  1. Heat oven to 425°F.

  2. Cut Delicata squash lengthwise and remove the seeds. Then cut into ½-inch wedges. Lay out on a sheet pan lined with aluminum foil or parchment paper.

  3. Season squash with 1 tablespoon of olive oil, salt, pepper, cumin, and coriander.

  4. Cook for 30 minutes, turning the pieces halfway through.

  5. Tear kale leaves off the stems, ripping into bite-sized pieces.

  6. To make the vinaigrette, combine 1 tbsp olive oil, white balsamic vinegar, Dijon mustard, and lemon juice. Shake well.

  7. Massage the vinaigrette into the arugula. Add pomegranate seeds and squash.

 

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Each month, our Food Festival series celebrates a single seasonal ingredient through a chef-driven recipe, creative tips, and serving inspiration. 

This month we’re celebrating Brussels sprouts. Named after Brussels, the capital of Belgium, Brussels sprouts are loaded with nutrients such as antioxidants, vitamins and minerals that support bone, gut, skin and immune health.

Due to their high levels of glucosinolates, overcooked Brussels sprouts exude an unflattering rotten scent. However, when cooked properly, or by roasting, sautéing and grilling, they exude a nutty, sweet aroma and flavor. Brussels sprouts make the perfect side dish to your favorite entrees. Enjoy our favorite Brussels sprouts dishes at our venues and be sure to try our recipe below.

Want more seasonal ideas? Explore the full Food Festival series here.

Celebrate Brussels Sprouts at our Cafés

December 15 – 21, 2019

GARDEN COURT CAFÉ AT ASIA SOCIETY

ROASTED BRUSSELS SPROUTS

Chinese sausage, honey, soy

BAM CAFÉ AT BROOKLYN ACADEMY OF MUSIC

CRISPY BRUSSELS SPROUTS

sesame vinaigrette

THE ROTH BAR AT HAUSER AND WIRTH

CHIFFONADE OF BRUSSELS SPROUTS

pecorino, lemon vinaigrette

DIZZY’S CLUB AT JAZZ AT LINCOLN CENTER

ROASTED BRUSSELS SPROUTS

bacon, apricot marmalade

Recipe: Simple Salad of Shaved Brussels Sprouts, Lemon, and Pecorino

by Chef Saul Bolton

Ingredients

  • 2 lbs raw Brussels sprouts, cleaned, trimmed and halved

  • 6 whole shallots, diced

  • 1/4 lb Pecorino Sardo

  • Olive oil

  • 4 whole lemons, zested and juiced

  • Sea salt

  • Fresh black pepper

 

Procedure

  1. With a sharp knife or mandoline, shave the Brussels sprouts finely, discarding only the root on the end.

  2. Transfer the shaved Brussels sprouts to a large bowl, add shallots, then dress with 1 teaspoon of lemon zest, lemon juice, olive oil and salt to taste. Gently massage the Brussels sprouts, ensuring an even distribution of the seasoning.

  3. To serve, divide the dressed Brussels sprouts between 6 plates. Grate fresh Pecorino Sardo on top of each salad to taste.

Related Articles

More from the Food Festival series—seasonal recipes, chef tips, and ingredient inspiration.

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Thanksgiving Tastes & Traditions

During the holidays, a welcoming drink can set the tone for the entire gathering — especially when it’s as cozy and effortless as Spiked Apple Cider. Morgan Golumbuk shared her go-to tip for hosting with ease: batch cocktails that let guests help themselves while you enjoy the moment. Served warm from a slow cooker or chilled over ice, this cider brings the scent of cinnamon, apples, and celebration to every pour — a simple tradition that captures the spirit of togetherness and holiday cheer.

Part of our Tastes and Traditions collection, this recipe celebrates the spirit of the holidays — where life happens around food, and simple gestures become lasting memories.

Batch a big jug of something (spiked apple cider, bourbon lemonade, etc.) so that people can serve themselves with ease. Make sure to have a non-alcoholic version available!

Spiked Apple Cider

by Morgan Golumbuk

Ingredients

For the cider

  • 1 gallon apple cider

  • 2 cups dark rum

For the garnish

  • Cinnamon sticks

  • Ground cinnamon

  • 1 apple, sliced, tossed in lemon juice

  • 2 apples, cubed, tossed in lemon juice

Procedure

Warm Spiked Apple Cider

Heat apple cider with 2 cinnamon sticks on medium low heat just until it starts to simmer. Remove from heat and add rum. Keep warm in a slow cooker set on low. To serve, ladle into heat-safe mugs and garnish with a cinnamon stick.

Cold Spiked Apple Cider

Combine apple cider, rum, and sliced apples in a pitcher and chill until ready to serve. Thread 2-3 pieces of cubed apple on cocktail skewers. To serve, pour over ice, add skewer of cubed apple and sprinkle with ground cinnamon.

More Thanksgiving Recipes

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Thanksgiving Tastes & Traditions

Thanksgiving doesn’t end when the dishes are cleared — it lingers in the small moments that follow: quiet breakfasts, shared coffee, and one more bite of something homemade. Lea’s Cranberry Muffins are the perfect way to savor the season a little longer. Made with leftover cranberry sauce, these tender, crumb-topped muffins transform holiday remnants into a sweet, make-ahead treat for the days after the feast.

Part of our Tastes and Traditions collection, this recipe celebrates the spirit of the holidays — where life happens around food, and simple gestures become lasting memories.

Lea's Cranberry Muffins

A few days before Thanksgiving, I’ll make the cranberry sauce with whatever I have on hand. I’ll weigh the cranberries, add 30% of the weight in sugar, 1-2 Tbsp of lemon or orange juice, large pieces of rind (without the pith), a scrapped vanilla bean or 1-2 Tbsp of vanilla extract, and a bit of water. I’ll cook this on low for 20-30 minutes or until most of the cranberries are popped, then remove the vanilla bean and pieces of citrus rind and chill. Leftover cranberry sauce gets turned into cranberry muffins.

Ingredients

Muffin Batter

  • 250 grams AP flour

  • 1 tsp salt

  • 1 tsp baking powder

  • 165 grams vegetable oil

  • 375 grams sugar

  • 225 ml milk

  • 1 tsp vanilla

  • 2 eggs

Crumb Topping

  • 65 grams brown sugar

  • 65 grams granulated sugar

  • 1 teaspoon ground cinnamon

  • 1/8 teaspoon salt

  • 113 grams butter, melted

  • 215 grams AP flour

Procedure

  1. Prepare the Crumb Topping. Add sugars, cinnamon and salt to melted butter, whisk until combined. Add flour and stir until crumbs form. Let sit for about 20 min. Then break up the crumbs to use on muffins.
  2. Prepare the Muffin Batter. Combine flour, salt, baking powder in a bowl. Combine vegetable oil, sugar, milk, vanilla and eggs and whisk until combined. Add dry ingredients to wet ingredients and mix just until combined. Do not over mix. Batter should still be lumpy but with no visible dry flour.
  3. Scoop batter into muffin tins about 1/2 to 2/3 full, add some cranberry sauce (about 1 Tbsp per muffin) and swirl with a toothpick. Top with crumb topping. Bake 350 for about 15-20 until done.

Note: Muffin batter and crumb topping can be made a head and kept in the fridge for up to 2 days.

More Thanksgiving Recipes

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Thanksgiving Tastes & Traditions

For Chef Justin, Thanksgiving is all about flavor, texture, and a little planning ahead. His Turkey Confit turns the holiday’s signature centerpiece into something extraordinary — tender, juicy dark meat with perfectly crisp skin and rich, aromatic depth. By preparing it in advance, you’ll free up time on the big day while serving a dish that captures the essence of Tastes and Traditions: thoughtful cooking, shared celebration, and the joy of savoring every moment.

Part of our Tastes and Traditions collection, this recipe celebrates the spirit of the holidays — where life happens around food, and simple gestures become lasting memories.

Turkey Leg & Wing Confit

by Chef Justin Schwarz

Ingredients

  • Legs and thighs (keep attached) and wings from 1 14-lb. turkey (reserve to prepare separately)
  • ¼ cup kosher salt
  • 1 tbsp peppercorn
  • 2 tsp coriander
  • ¼ tsp anise
  • 2 tsp juniper
  • 6 sprigs thyme
  • 3 sprigs sage
  • 2 4-inch sprigs rosemary
  • 2 bay leaves
  • 2 2½-inch strips lemon zest
  • 6 2½-inch strips orange zest
  • 9 cups duck fat

Procedure

  1. Combine ingredients in roasting pan. Cook in 250o oven for 3.5 hours until tender and almost ready to fall off the bone when gently prodded.

  2. Remove turkey from pan and drain well. Wrap and chill for up to 3-5 days.

  3. To reheat, allow to come to room temperature. Roast in 400o oven until warmed through and skin is crispy and golden brown.

More Thanksgiving Recipes

By Great Performances

10.13.19_ NYCWFF Schmaltzy Storytelling at Highline Stages

 

Not a weekend goes by that there isn’t a food festival of some sort being held in New York City. People love them – and for good reason! It’s a great way to explore the breadth and depth of food available. From general food festivals like the New York Times Food Festival which celebrate a variety of food styles or food specific festivals like the Big Apple Barbeque, you can find a festival that incorporates any food or cuisine.

We’re all familiar with the customer experience at a food festival: purchase a ticket, show up, visit each booth or stall to enjoy delectable dishes and leave feeling full and happy with new favorite dishes. But what happens behind the scenes to make these events so successful and enjoyable? At Great Performances, we’ve been helping create memorable food festivals and special events for years, most recently working behind-the-scenes (and in front!) at the New York Times Food Festival and the New York City Wine and Food Festival. We act as an invisible hand, creating an environment in which sponsors, restaurants and chefs can represent their brands in a manner they know best represents them, regardless of the nature of the venue or the number of attendees. Whether it’s 200 or 2000, in a park or on a pier, we make interactive, memorable experiences possible.

 

New York Times Food Festival, October 5 – 6

 

Great Performances partnered with Empire Entertainment for the first New York Times Food Festival to support the 24 New York City restaurants selected by New York Times editors to participate in the event.  We provided our expertise and manpower in creating 24 pop-up kitchens for the participating restaurants and set up a workshop pavilion and the cooking demonstration stage.

 

 

At the workshop pavilion, chefs held classes and demonstrations for small groups with the support of GP staff, equipment, food and/or beverages. On the demo stage, we provided ingredients, prepped and portioned according to chef requirements. And it was GP staff working alongside Empire staff that ensured expedient and seamless transition between each event.

 

 

Not all of our work was done behind-the-scenes. We set up and operated the bars, curating offerings to augment those provided by sponsor Diageo and selected by Eric Asimov, the New York Times’ wine editor. Finally, we directed the production of the 20-foot “ribbon” of pasta that Mayor Bill de Blasio cut to signal the opening of the festival.

 

New York City Wine and Food Festival, October 13 – 20

We were involved with the hands-on production almost 20 events. Our participation varied based on client need. For Schmaltzy, we provided food, staff, general set-up, logistics and support; at the Drag Brunch, our Design Team was responsible for much of the evocative décor; at the Italian Sunday Supper presented by Peroni and hosted by celebrity chef Giada De Laurentiis we provided kitchen space and assistance to her chef team; at Rocktails presented by Maker’s 46® and hosted by celebrity chef Robert Irvine, we provided bar service and prepared Chef Irvine’s recipe. For other events, we provided staff that kept the event flowing and enabled a positive guest experience.

 

10.12.19_ NYCWFF Farmer’s Market Brunch at Biergarten
10.12.19_ NYCWFF Farmer’s Market Brunch at Biergarten
10.12.19_ Rocktails with Robert Irvine at Highline Stages
10.13.19_ NYCWFF Schmaltzy Storytelling at Highline Stages

 

All told, GP’s role represented more than 3000 culinary and logistics man hours and 500 staff during the course of the festival.

 

 One of the most important things we do for NYCWFF, albeit seemingly mundane, is help with compliance for the out-of-town chefs. It’s also one of the most difficult things we do for the festival. The DOH has increased enforcement over the past few events, challenging enough for local chefs and restaurants to navigate, but almost impossible for out-of-town chefs / restaurants and brands. We ensure they all have the right permits and we provide staff with required food handlers licenses if needed. We actually communicate directly with DOH, reviewing the events to make sure everything is fully compliant.

10.12.19_ NYCWFF Farmer’s Market Brunch at Biergarten
10.12.19_ NYCWFF Farmer’s Market Brunch at Biergarten
10.12.19_ Rocktails with Robert Irvine at Highline Stages
10.13.19_ NYCWFF Schmaltzy
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About Chefs’ Choir®

A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and inspiration. Learn more →

For Thanksgiving, Chef Dana Marie Moore shares a savory side that brings warmth, comfort, and a touch of creativity to the holiday table. Her Broccoli and Cheese Polenta layers creamy richness with the fresh sweetness of corn — a dish where every ingredient sings in harmony. Steeping the corn cobs in stock and milk deepens the flavor, making this an unforgettable addition to your feast and a perfect reflection of the Chefs’ Choir(SM) spirit: simple techniques, soulful food, and the joy of sharing.

Broccoli and Cheese Polenta

by Chef Dana Marie Moore

Ingredients

  • 2 cups polenta (instant or regular)

  • 2 cups chicken stock

  • 2 cups whole milk

  • 2 oz fresh thyme

  • 2 oz olive oil

  • 3 ears corn, kernels removed and cob reserved

  • 2 oz garlic, minced

  • 2 oz shallots, minced

  • 1 1/2 oz lemon zest

  • 1/4 pound broccoli, tops minced

  • 1 cup Parmesan cheese

  • 1 cup Mascarpone cheese

  • salt and pepper to taste

Procedure

  1. Combine chicken stock, milk and a pinch of salt and heat in a small sauce pot with corn cobs. Simmer 20 minutes then discard corn cobs.

  2. In a separate sauce pan, heat olive oil and add garlic, shallots, fresh corn kernels and a pinch of salt. Sweat until fragrant. Add heated stock and milk mixture and bring to simmer.

  3. Slowly whisk in polenta and cook until polenta has puffed and doubled in size. Remove from heat.

  4. Add Parmesan and Mascarpone cheeses, fresh thyme and lemon zest. Fold in minced broccoli heads. Season with salt and pepper.

More Thanksgiving Recipes

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Thanksgiving Tastes & Traditions

Chef Dana Marie Moore brings family tradition and chef’s flair together in this comforting Roasted Tomato Mac and Cheese. Her version elevates a beloved classic with layers of rich, roasted tomato flavor and a luscious blend of cheeses. It’s a dish that feels right at home on the Thanksgiving table — hearty, crowd-pleasing, and deeply satisfying.

Part of our Tastes and Traditions collection, this recipe celebrates the spirit of the holidays — where life happens around food, and simple gestures become lasting memories.

Roasted Tomato Mac and Cheese

by Chef Dana Marie Moore

Ingredients

  • 2 pts cherry tomatoes

  • 2 plum tomatoes

  • 4 oz unsalted butter

  • 1/2 cup sliced shallots

  • 2 oz garlic, chopped

  • 2 oz fresh thyme, chopped

  • 1/2 oz red chili flakes

  • 1 red bell pepper, small diced

  • 1 1/2 oz lemon zest

  • 32 oz heavy cream

  • 2 cups shredded Parmesan cheese

  • 1 cup shredded sharp cheddar cheese

  • 1 cup shredded mild cheddar cheese, divided

  • 1 cup shredded Monterey Jack cheese, divided

  • salt and pepper

  • 1 1/2 pounds elbow pasta

  •  

Procedure

  1. Roast the cherry tomatoes. Heat over to 400 degrees. Season whole cherry tomatoes seasoned with salt and pepper and roast on unlined pan until caramelized.

  2. Cook pasta to al dente following package directions.

  3. Prepare the cheese sauce. Heat butter in a large pot. Add shallots and sweat until translucent. Add diced bell peppers and plum tomatoes. Add garlic, thyme, chili flakes and lemon zest. Cook until fragrant. Add heavy cream, bring to a simmer, and reduce liquid till it coats the back of a spoon. Blend with an immersion blender until smooth, then add all of the Parmesan and sharp cheddar cheeses and half cup each of the mild cheddar and Monterey Jack cheeses. Season with salt and pepper to taste.

  4. Make the mac’n’cheese. Fold in roasted whole cherry tomatoes and elbow pasta. Transfer to oven safe dish and cover with remaining cheese. Broil until golden brown.

More Thanksgiving

 

Mike Deuel cherishes his grandmother’s recipe for Pecan Balls — not only because they’re delicious, but because of the memories they evoke.

This was the first recipe I can remember making with my grandmother. Gram, as I called her, lived until she was 96 years old. I have great memories of making this recipe with her each year for the holidays. We would then send packages full of baked goods to our family members around the country. As soon as I could drive I left home and moved in with her, learning from her every day. I eventually went to culinary school, and during my year away, I returned home when I could; but every holiday I would get a huge care package. She eventually moved to Miami and helped me evolve into good cook and a much better person.

 

Grams’s Pecan Balls

Yields 30 cookies

Ingredients

  • 1 cup flour

  • 1/2 cup softened butter

  • 1 tsp vanilla

  • 1 cup chopped pecans

  • 2 tbsp sugar

  • 1/8 tsp salt

  • Powdered sugar

Procedure

  1. Mix all ingredients except powdered sugar. Refrigerate for 30 minutes. Preheat oven to 375 degrees.

  2. Form dough into 1” balls (makes approximately 30). Bake on ungreased cookie sheet at 375 degrees for 15-20 minutes (do not brown). Let stand 10 minutes

  3. Roll cookies in powdered sugar, being sure to press sugar into cookies. Cool completely, then roll again in powdered sugar.

  4. Store in air-tight container.

 

Yields Two 10” Pies

 

Ingredients

For Flaky Pie Dough

  • 12 ½ oz bread flour

  • 1 tsp salt

  • 8 oz cold, unsalted butter

  • 2 ½ oz cold shortening

For Filling

  • 5 eggs

  • 3 cups cooked pumpkin puree

  • 12 oz granulated sugar

  • 1 tsp salt

  • 2 tsp ground cinnamon

  • 1 tsp ground ginger

  • ½ tsp ground cloves

  • 3 ½ cups half and half

  • 1 pt heavy cream

  • 1 tbsp granulated sugar

Procedure

For the Flaky Pie Dough

  1. Combine the flour and salt in a bowl. Add the firm butter and shortening to the flour and pinch the fat to the size of a hazelnut with your fingertips.

  2. Add the ice water and mix with your hands just until the dough comes together. The butter should be lumpy. Gather the dough into a ball and flatten it into a disc to help it chill faster.

  3. Cover the pie dough and allow it to rest in the refrigerator for at least 1-2 hours before using. This step is important to allow the dough to hydrate, since the flour absorbs some of the moisture. Roll the dough out so it is 1/8 inch thick and large enough so it extends about 1 inch beyond the edge of the pie pan. Use the knuckle of your right index finger and the tips of your left thumb and index finger to bend the tip of the dough into an evenly spaced fluted design. Cover the dough in the pan with baking paper and fill the shell with dried bean or pie weights. Bake the shell at 375° F until the dough is set but has not yet started to color (about 12 minutes). Let the shell cool completely and then remove the paper or plastic and bean or pie weights.

For the Pumpkin Filling

  1. Beat the eggs lightly to mix. Stir in the pumpkin puree. Mix together the first measure of granulated sugar, the salt, cinnamon, ginger and cloves. Add this to the egg mixture. Stir in the half and half. Divide the filling evenly between the pie shells.

  2. Bake at 375°F for approximately 45-50 minutes or until the filling has puffed slightly and is firm around the edges. Let the pie cool.

  3. Whip the heavy cream with the second measure of granulated sugar until stiff peaks form. Slice the pies and serve at room temperature with a large dollop of whipped cream.