Ingredients (serves 2)
1 delicata squash, sliced into half-moons (no need to peel)
2 tbsp olive oil
Sea salt and black pepper, to taste
3 cups baby arugula
1/3 cup pomegranate arils
2 tbsp toasted pepitas
2 tbsp crumbled feta (optional)
1 tbsp tahini
1 tbsp maple syrup
1 tbsp fresh lemon juice
1-2 tbsp warm water, to thin
Instructions
Preheat the oven to 400°F. Toss the squash slices with olive oil, salt, and pepper, then spread them on a baking sheet.
Roast for 20-25 minutes, flipping halfway, until golden and tender at the edges.
While the squash roasts, whisk together the tahini, maple syrup, lemon juice, and warm water until smooth and pourable.
Arrange the arugula on a platter and top with the warm roasted squash.
Scatter the pomegranate arils, pepitas, and feta over the top.
Drizzle with the maple-tahini dressing and serve while the squash is still warm.
Delicata squash and pomegranate are just hitting their stride as the season turns, and this warm roasted squash salad comes together with barely any hands-on effort our easy Sunday reset for cooler days. Pair it with Gut-A-Have It — its blend of celery, cucumber, dandelion, spinach, and lemon supports gut health and keeps things light alongside all that fiber from the squash and pomegranate.