Sweet roasted squash rings with pomegranate and pepitas
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Sweet roasted squash rings with pomegranate and pepitas
A colorful fall salad with roasted delicata squash half-moons, arugula, pomegranate seeds, toasted pepitas, and a maple-Dijon vinaigrette.
15m
Prep Time
25m
Cook Time
40m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
(Updated )
Delicata squash is one of the most user-friendly squashes because you eat the skin. There is no peeling involved — you just slice it into half-moons and roast until the edges caramelize. The flesh turns sweet and creamy while the skin gets slightly chewy, giving you two textures from one ingredient.
This salad surrounds the warm squash with peppery arugula, jewel-like pomegranate seeds, and crunchy pepitas. A maple-Dijon vinaigrette ties the sweet and savory elements together. It is a salad that celebrates fall without relying on heavy, stodgy flavors.
Test Kitchen Pick
Sheet Pan
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The pan is doing more work here than it looks like. A sturdy, evenly heating sheet pan gives you better browning and fewer hot spots.
This recipe benefits from more even oven contact and easier cleanup.
A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.
Shop sheet pan options for this recipeToss the squash half-moons with olive oil, salt, and pepper. Roast at 425F for 20 to 25 minutes, flipping once, until golden and tender.
Whisk together the maple syrup, Dijon, apple cider vinegar, a drizzle of olive oil, salt, and pepper for the dressing.
Arrange the arugula on a platter or in bowls.
Top with the warm roasted squash, pomegranate seeds, and pepitas.
Drizzle with the vinaigrette and finish with flaky salt.
Serve as a light main course or alongside grilled protein
Best enjoyed fresh -- prepare the dressing separately if making ahead
Choose squash that feel heavy for their size with unblemished skin.
Dried cranberries work if pomegranate is out of season.
Add crumbled goat cheese for a richer version.
Refrigerate in airtight containers for up to 3 days.
Reheat gently on the stovetop, in the oven, or in the microwave until hot.
Per serving (1 serving) · 4 servings
A light, low-calorie option · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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