Roasted Delicata Squash & Arugula Salad with Goat Cheese and Pomegranate

Name: Roasted Delicata Squash & Arugula Salad with Goat Cheese and Pomegranate
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 490 g of skin-on seeded, ½-inch (12mm) wide, crosswise rounds of Delicata squash, (made from 2 medium Delicata squash); 1 tablespoon extra-virgin olive oil, (divided); Kosher salt; Freshly ground black pepper; 5- ounces (140 g; about 5 heaping cups) arugula; 1 cup (180 g) pomegranate seeds; ¼ cup (30 g) toasted pepitas; 4- ounces (115 g; about ¾ cup) crumbled goat cheese, (such as Montrachet); ¼ cup (60 ml) Low FODMAP Balsamic Vinaigrette; 2 teaspoons maple syrup

Instructions

Prep:15minCook:35min

Delicata squash has low FODMAP serving sizes and this Roasted Delicata Squash & Arugula Salad with Goat Cheese and Pomegranate shows it off beautifully. The tender, sweet squash (you can eat the pretty striped skin) combined with the peppery, fresh green arugula, crunchy pepitas and juicy, tangy pomegranate are complemented by the smooth, salty goat cheese. A vinaigrette brings it all together.

Updated at: Fri, 18 Apr 2025 03:06:54 GMT