Fall Salad

Delicata, Apple, Arugula, and Blue Cheese Salad with Pomegranate Vinaigrette

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This fall salad has some of my favorite flavors and is a perfect addition to your holiday table! Delicata squash has a similar flavor to acorn squash, it’s rich and buttery. Pair that with sharp blue cheese, sweet crisp apples, peppery arugula, and a bright tart pomegranate vinaigrette and you have the perfect salad combination! While delicata squash is known for its edible skin after cooking, if you have an ostomy or are experiencing active disease, I would go ahead and peel the squash. While it is edible, it may be hard to digest for those people. With the holidays right around the corner, I hope these elegant fall flavors inspire you to serve this sophisticated yet simple and flavorful salad. Bon appétit!

Delicata, Apple, Arugula, and Blue Cheese Salad with Pomegranate Vinaigrette

Serves 4 
Prep: 20 min
Cooking: 20 min
Assembly: 5 min 
Total:  45 min
Beginner

Ingredients:

For the Salad:   

2 medium delicata squash, sliced in rings 

2 large apples, sliced 

6 oz. arugula 

½ cup blue cheese, crumbled from block 

½ cup almonds, unroasted and chopped 

 

For the Vinaigrette: 

½ cup pomegranate juice, no sugar added, not from concentrate 

1 oz. lemon juice, fresh (about 1 lemon) 

1 clove of garlic, grated

1 small shallot, finely minced 

2 Tbsp. Olive oil

1 Tbsp. honey

½ tsp. salt, TT

¼ tsp. pepper, TT  

  Method Of Prep:

  1. Gather and prep ingredients.
  2. Start by breaking down and cooking your squash.
  3. Preheat the oven to 375°F.
  4. Slice your delicata squash into rings.
  5. Using a spoon gently scrape out and discard the seeds from the center of the rings.
  6. On a large sheet tray lay the rings down and drizzle with olive oil.
  7. Roast for 15-20 minutes or until tender. This squash is known for its edible skin after cooking so no need to peel your squash.
  8. While squash is roasting, slice apples, crumble blue cheese and chop almonds.
  9. In a small dry sauté pan add almonds and roast over low heat for 4-5 minutes or until toasted, set aside.
  10. In a small mason jar with a lid add all ingredients for the vinaigrette.
  11. Shake vigorously to incorporate and then set aside.
  12. Once squash is done cooking, we are ready to assemble our salad.
  13. In your serving bowl add arugula, squash, apple, and blue cheese.
  14. Top with toasted almonds and a drizzle of your pomegranate vinaigrette.
  15. Toss salad, and serve immediately. Enjoy!

                                                                                                                                                    

Nutrition Facts: 
Calories- 282
Carbs- 40.6 g 
Fat- 12.7 g
Protein- 5.2 g