Roasted Delicata Squash, Pomegranate and Arugula Salad

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Ingredients

2 medium delicata squash (about 2 pounds total)
1 tablespoon extra virgin olive oil
Pinch of fine salt
5 ounces (about 5 heaping cups) arugula or mixed baby greens
Arils from 1 pomegranate (about 1 cup) or a generous handful of dried cherries or cranberries
⅓ cup raw pepitas (green pumpkin seeds) or chopped pecans
3 to 4 ounces (about ¾ cup) crumbled feta cheese or goat cheese
3 tablespoons extra virgin olive oil
1 ½ tablespoons balsamic vinegar
2 teaspoons maple syrup
1 teaspoon Dijon mustard
¼ teaspoon fine salt
Freshly ground black pepper, to taste

As published by Cookie and Kate.

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