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Arugula Salad with Roasted Delicata Squash, Pomegranate Molasses, and Pine Nuts
Serves 4
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing.
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Ingredients
Squash
- 1 delicata squash, about 500 g
- 1/2 tsp (2 mL) ground coriander
- 1/2 tsp (2 mL) ground cumin
- 1/4 tsp (1 mL) salt
- 2 tsp (10 mL) extra-virgin olive oil
Dressing
- 1/4 tsp (1 mL) Dijon mustard
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1/2 Tbsp (7 mL) pomegranate molasses
- 1/2 Tbsp (7 mL) lemon juice
- 2 Tbsp (30 mL) peeled shallot, finely diced
- 1 Medjool date, pitted and finely diced
- Pinch salt
- 1/8 tsp (0.5 mL) freshly ground black pepper
- 2 Tbsp (30 mL) pine nuts (see tip)
- 5 cups (1.25 L) arugula, rinsed and spun dry
Nutrition
Per serving:
- calories 145
- protein 2 g
-
total fat
13 g
- sat. fat 1 g
-
total carbohydrates
8 g
- sugars 4 g
- fibre 1 g
- sodium 161 mg
Directions
01
Preheat the oven to 425 F (220 C). Line baking sheet with parchment paper.
02
Wash squash thoroughly, cut off ends and cut in half lengthwise. Scoop out seeds in centre and discard or use for another purpose. Slice squash in 1/2 in (1.25 mL) wide half-moon slices.
03
In small bowl, combine coriander, cumin, and salt.
04
Arrange squash pieces on parchment-lined baking sheet; brush with 1 tsp (5 mL) olive oil and season with half the spice mix. Turn over and repeat on other side with remaining olive oil and spice mix. Roast in preheated oven for 20 minutes on one side; turn over and roast for a further 15 minutes, until squash is crispy and golden brown.
05
Meanwhile, in large bowl, whisk together dressing ingredients. Pour about 1/4 of the dressing into a small bowl and reserve.
06
In dry pan over medium-high heat, lightly toast pine nuts until just golden, about 2 to 3 minutes. Set aside to cool.
07
When squash is finished roasting, remove from oven and allow to cool for 3 to 4 minutes. In large bowl, toss arugula with remaining 3/4 of dressing and arrange on large serving platter, placing the half-moons of warm crispy squash on top. Drizzle reserved dressing overtop and garnish with pine nuts.
