Roasted Squash and Potato Salad with Pomegranate Seeds
Really if you don’t have all the ingredients to make this dish, it’s okay. Just the squash is enough really, especially now as they are coming off the fields in delicious form. No baby arugula or mizuna? Any baby greens will do. No potatoes? Try roasting some apples or pears. No pomegranates? How about some dried cranberries reconstituted in port or wine.
The best thing about getting back to roasting is there are so many options. Experiment. Be courageous. It’s the dressing that can’t be messed with too much, as it ties everything together. But don’t go running to the store to buy just champagne vinegar, red or even balsamic will do in a pinch. This is what a fall salad should taste like.
- 1/2 pound small to medium potatoes
- 4 Tbsp olive oil
- 1 medium winter squash, delicata, kabocha, butternut, or acorn
- 1 Tbsp minced shallots
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp champagne vinegar
- 1/2 tsp Dijon mustard
- 1/2 tsp honey
- 5 packed cups baby arugula or other light and spicy green, mizuna or spinach
- Seeds from one pomegranate
- 1/2 cup crumbled Feta or goat cheese
- Sea salt and freshly ground black pepper
- Slice potatoes lengthwise in halves or quarters depending on size.
- Prepare squash by slicing in half, remove seeds, and then slice into ¼-inch thick moons.
- Arrange on a rimmed baking sheet (you may need two depending on the size of the squash), and drizzle 1 tablespoon of olive oil and 1/4 teaspoon of salt over the squash and potatoes. Toss to coat. Arrange on baking sheet with space between each piece.
- Roast until tender and browned, about 20-25 minutes, turning once.
- Remove potatoes and squash from oven and set aside to cool.
- In a small bowl, whisk together the lemon juice, vinegar, mustard, honey and a pinch of salt with the shallots. Drizzle in the remaining olive oil and whisk until emulsified.
- In a large salad bowl, combine the squash and the potatoes. Drizzle with about half the vinaigrette.
- Toss to combine.
- Add the arugula, half the pomegranate seeds and half of the cheese.
- Gently toss. Add more vinaigrette if needed.
- Top with the remaining cheese and pomegranate seeds.
Recipe adapted from TheYearInFood.com