Recipe of the week: Pomegranate and roasted delicata squash salad

What better way to brighten up the winter months than a fresh salad featuring delicious and hardy chicories? This colorful dish is piled high with in-season goodies like roasted delicata squash, pistachios, and pomegranate and while it looks fancy and complicated, it’s actually quite simple to recreate at home. It’s equally perfect on a holiday table or paired with a simple protein any night of the week. Delicata squashes are a Thanksgiving cook’s dream come true: seasonal, delicious, and so versatile. This salad just might steal the show at your Thanksgiving feast, and for good reason. Glittering pomegranate arils and golden squash taste just as gorgeous as they look. The process of peeling and chopping hard winter squash is no easy task, which adds to the appeal of delicata squash. As its name suggests, it’s smaller and has a more delicate skin than many of its seasonal sisters. When cooked, the cream-colored skin of this vegetable, which often sports pretty stripes of green or orange, softens and becomes edible. So not only does the smaller size make it easier to cut…you don’t even have to peel it! And as with many recipes, substitutions abound and are easy to make with this dish. You can try adding goat cheese or feta, or substitute the pomegranate seeds with dried cranberries or dried cherries. The Dukkah spice adds a nice punch of flavor, balanced by the Labneh for an all together healthy and beautiful salad sure to please everyone at the table! Ingredients Salad ¼ cup pomegranate seeds 1 cup roasted delicata squash 1 cup baby arugula 1 cup frisee hearts 1 cup thin sliced radicchio 2 tbsp pistachio dukkah ½ cup lemon Labneh ¼ cup mint leaves ¼ cup cilantro leaves 1 each lemon and lime Olive oil Labneh 1 qt Greek Yogurt 2 tsp salt Zest of one lemon 1 tsp cracked black pepper Dukkah 2 tbsp cumin seeds 2 tbsp coriander seeds 2 tbsp sesame seeds 2 tbsp sea salt 1 cup finely chopped toasted pistachios 1 delicata squash Directions Line a fine meshed strainer with 3 layers of cheesecloth and place over a large bowl. Stir the salt into the yogurt and poor the yogurt in the strainer and cover with plastic wrap. Refrigerate and let strain overnight. Remove the strained Labneh from the cheesecloth and place into a mixing bowl. Fold in the lemon zest and cracked black pepper. Can be made a few days in advance and will keep for well over a week. In a stainless steel sauté pan toast the cumin and coriander over a low flame until you hear the spices cracking. Remove from the pan and let cool on a plate or sheet pan. Next, toast the sesame seeds in the same pan until lightly golden brown and cool separately from the spices. Grind the cumin and coriander in a spice grinder then combine in a bowl with the chopped pistachios, salt and sesame seeds. The spice mix can be made a day ahead and will keep in an airtight jar for a few weeks. Preheat the oven to 400F. Cut the delicata squash in half and remove the seeds (no need to peel, the skin adds a nice texture). Next, cut the squash into ¼ inch thick half-moons. Toss the squash in a bowl with salt and pepper and enough olive oil to lightly coat. Spread the squash in a single layer on a baking sheet and roast in the oven for 12-15 minutes or until dark golden brown. Let cool to room temperature. In a large mixing bowl add the thinly sliced radicchio, frisee and arugula. Next add the cooled roasted squash, cilantro and mint. Dress the salad with a squeeze of half a lime and lemon and 1 tablespoon of olive oil. Add the dukkah and toss together. To plate, spread the labneh on the bottom of a platter and place salad on top. Garnish with pomegranate. Serves 2-4 people. Thank you to Chef Douglas Macfarland from Brasada Ranch for the recipe. If you have a recipe you would like to share with  A Luxury Travel Blog‘s readers, please contact us.

Paul Johnson

Paul Johnson is Editor of A Luxury Travel Blog and has worked in the travel industry for more than 30 years. He is Winner of the Innovations in Travel ‘Best Travel Influencer’ Award from WIRED magazine. In addition to other awards, the blog has also been voted “one of the world’s best travel blogs” and “best for luxury” by The Daily Telegraph.

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  1. A headline flashed across some screen or other this week saying that if we all became vegan it would solve the planet’s global warming problems. Without getting into too much of a debate over whether it’s a reliable claim or not, I know that many people feel that both their health and the planet’s would be better if they ate less meat. Certainly, recipes like this one would help.

    1. That’s an interesting point. I’ve read similar, Sue. I’ve seen chat about meat and global warming a lot more regularly over the last two or three years, and it’s definitely something worth thinking about. Worryingly, there’s also talk of animals for food contributing to a lot of the epidemics and pandemics too, so it’s been said that it’s safer if we’re all on vegan diets. I don’t know. I couldn’t live without meat but I’ve definitely cut down so I have a couple of days each week meat-free and I tend to go for lean chicken over other types. I agree with feeling better with less meat, and less processed foods too. Knowing different recipes for alternatives definitely helps so you don’t find yourself bored by plants and seeds. There are so many ways to make meat free meals exciting and delicious.

    2. As I head into my 7th month of working from home and also having lunch at home I really am in need of some inspiration for some variety to my lunches. Thank you for some healthy inspiration.

  2. I know a lot of folks go off salads in the winter but I eat them year round. I probably prefer them in the winter to go alongside the more stodgy, hearty foods we eat more of. I’ll admit that I’ve never heard of the delicata squash though. So you don’t even need to peel it? I like the sound of it being softer when cooked as I’m not the biggest fan of squash ordinarily. It’s nice to see sesame seeds in here, I love those, and the mix of lemon, mint, cumin and black pepper should give it a nice little kick to make it more interesting and flavoursome. Sounds like a yummy salad, Paul!

  3. I’m a great believer in keeping things seasonal, sticking with the year’s rhythms and getting variety from nature. We don’t have to make our food travel thousands of miles.

  4. Promising recipe if I don’t muck it up. I’ve added some extra items to my shopping list so that I can have a go at it.

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