Recipes // Side Dishes // Pomegranate Roasted Delicata Squash with Warm Pecan Vinaigrette

Pomegranate Roasted Delicata Squash with Warm Pecan Vinaigrette


By Chef Ryan Scott
Servings: Makes 4 servings
Time: 25 minutes
Difficulty level: Easy
  • For the Roasted Delicata:
  • 3 medium sized delicata squash (2-2.5 lbs)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • For the Warm Pecan Vinaigrette:
  • 2 shallots, minced
  • 3 tablespoons olive oil
  • 1/3 toasted pecans, chopped
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • Salt and pepper to taste
  • 2 heads frisée, cleaned and separated

  • 1/2 Radicchio, torn into bite size pieces

  • 1 Pomegranate, skin removed

  1. To roast delicata squash:
  2. Preheat oven to 425 degrees.
  3. Cut each squash in half lengthwise. Spoon out seeds and cut into 1/2 inch pieces.
  4. Place pieces on a sheet pan and drizzle olive oil over squash. Sprinkle salt and pepper.
  5. Roast for about 25 minutes, flipping over halfway,
  6. To make warm pecan vinagraitte:
  7. In a saucepan over medium heat, sauté shallots.
  8. Stir in pecans, vinegar, Dijon mustard, and honey. Reduce the heat to low, stirring constantly, until dressing is warm. Add salt and pepper, to taste. Toss with frisée and radicchio.
  9. Arrange roasted delicata on plate, top with salad mix, and sprinkle pomegranate seeds over salad.
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