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Arugula Salad w/ Delicata Squash, Manchego Cheese, Pomegranate Seeds, and Hazelnut Vinaigrette

This salad always feels like a party to me. It's festive, pretty, and delicious. The pomegranate seeds add a pop of color, and bring a burst of freshness and astringency that pairs really well with the Manchego cheese and the hazelnut vinaigrette. The delicata squash, which has a thin skin you can eat, brings a little sweetness, and the arugula a little pepperiness.


1 generous handful of arugula per person

1-2 delicata squash depending on the size. You want six-eight slices per person.

3 Tablespoons hazelnut oil

1 Tablespoon champagne vinegar

Manchego cheese

pomegranate seeds

Preheat oven to 350°

Slice the squash and remove the seeds. I like to slice the squash into moons so I cut it lengthwise first, scoop the seeds out, and then slice it. Roasting too much squash is never a problem. The squash is great to snack on, or you can save it for tomorrow's lunch. It's great in a grain bowl or a frittata

Toss your squash moons with a little olive oil and a sprinkle of kosher salt. Roast them in a single layer in a sheet tray until they are tender and slightly golden. Remove them from the oven, and let them cool before making the salad.

Make your dressing by dissolving 1/2 teaspoon of salt in 1 Tablespoon of champagne vinegar. Add 3 Tablespoons of hazelnut oil. As a rule of thumb the ratio for any vinaigrette is 3:1. Three parts oil to 1 part acid.

To assemble the salad:

Toss the arugula with the dressing. Layer and tuck the squash into the arugula. Sprinkle pomegranate seeds on top. Using a peeler shave ribbons of cheese over the salad.


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