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Roasted Delicata Squash and Pomegranate Salad

Author cheri


  • 2 tablespoons coconut oil
  • 1 acorn squash sliced in 1/2-inch thick rounds and seeds removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons brown sugar
  • 1/2 cup whole pecans chopped
  • 1/4 teaspoon pumpkin pie spice
  • 6 cups baby arugula
  • 1 avocado sliced
  • 1 pomegranate arils removed
  • 3 to 4 ounces goat cheese crumbled
  • 2 tablespoons olive oil
  • 1 tablespoon pomegranate vinegar
  • 1 teaspoon real maple syrup
  • ½ teaspoon Dijon mustard
  • freshly ground black pepper


  • Preheat oven to 350. Brush the cut sides of the squash with 1 teaspoon of the coconut oil and season the cavities with salt and pepper. Sprinkle with the brown sugar. Place the squash cut side down on a baking sheet and roast for about 45 minutes, until tender.
  • Heat a small saucepan over low heat and add the pecans. Toast until they are slightly golden and fragrant, stirring and shaking the pan as they toast, for about 5 minutes. Toss them with the pumpkin pie spice.
  • Mix together the vinaigrette ingredients.
  • Add the arugula to a large bowl with a pinch of salt and pepper. Add in the avocado, pomegranate arils, pecans and squash pieces. Cover in the pomegranate dressing.