Roasted Delicata Squash, Beet, and Feta Salad

Roasted Delicata Squash, Beet, and Feta Salad

Half-inch cubes of delicata (skin on), peeled beet, and red onion roasted at 375°F, then piled on orange-dressed arugula with feta and pumpkin seeds. Recipe by Diana Reis at Delicious by Design. Serves 6.

Ingredients

• 6–8 cups arugula
• 2 cups delicata squash, diced
• 1 cup beets, peeled and diced
• ½ cup red onion, diced
• ¼ cup feta cheese, crumbled
• ¼ cup roasted pumpkin seeds
• 2 tablespoons olive oil (for roasting)
• Salt and pepper, to taste
• 2 tablespoons olive oil (for vinaigrette)
• 2 tablespoons orange juice
• 2 tablespoons apple cider vinegar
• ¼ teaspoon salt
• ¼ teaspoon pepper

Method

1. Heat the oven to 375°F. Trim the delicata stem, halve the squash, and scoop out the seeds. Leave the skin on.
2. Cut the peeled beets, delicata, and red onion into ½-inch cubes. Spread on a lined sheet pan, toss with 2 tablespoons olive oil, and season with salt and pepper.
3. Roast 25 minutes, until fork-tender. Let cool slightly; they can go on the salad warm or at room temperature.
4. Whisk the remaining olive oil, orange juice, apple cider vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper.
5. Toss the arugula with the vinaigrette until the leaves are coated.
6. Pile the greens in a bowl, add the roasted vegetables, and finish with feta and pumpkin seeds.