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Arugula Salad with Roasted Delicata Squash, Pomegranate Molasses, and Pine Nuts

Serves 4


    Arugula Salad with Roasted Delicata Squash, Pomegranate Molasses, and Pine Nuts

    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.


    No pine nuts? Use squash seeds!

    Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.


    Arugula Salad with Roasted Delicata Squash, Pomegranate Molasses, and Pine Nuts


      • 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
      • 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


      Per serving:

      • calories145
      • protein2 g
      • total fat13 g
        • sat. fat1 g
      • total carbohydrates8 g
        • sugars4 g
        • fibre1 g
      • sodium161 mg



      Preheat the oven to 425 F (220 C). Line baking sheet with parchment paper.


      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.


      In small bowl, combine coriander, cumin, and salt.


      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.


      Meanwhile, in large bowl, whisk together dressing ingredients. Pour about 1/4 of the dressing into a small bowl and reserve.


      In dry pan over medium-high heat, lightly toast pine nuts until just golden, about 2 to 3 minutes. Set aside to cool.


      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.



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