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.