Arugula Salad With Roasted Delicata Squash, Avocado, & Pomegranate

This post is part of our vegan Thanksgiving series from Jill of a Better Happier St. Sebastian.

Arugula Salad with Roasted Delicata Squash, Avocado, and Pomegranate

serves 12-14

2 delicata squash, halved, seeds removed
12 cups baby arugula
1 avocado, sliced
1 pomegranate, seeded
1 tsp olive oil
salt and pepper to taste

Preheat oven to 400°. Slice squash into thin segments and toss with olive oil, salt and pepper. Arrange squash on a baking sheet and roast until well browned and caramelized, flipping once, about 15 minutes. Remove squash and set aside to cool.

vegan thanksgiving

Pomegranate Ginger Vinaigrette

makes 1.5 cups

1/2 cup pomegranate juice
1/4 cup apple cider vinegar
1/4 cup champagne vinegar
1 tsp fresh grated ginger
2 cloves garlic, grated
1/2 cup olive oil
salt and pepper to taste

In a small nonreactive bowl, combine pomegranate juice, cider vinegar, champagne vinegar. Grate garlic and ginger directly into bowl. Whisk gently to combine. Slowly pour in olive oil while whisking to emulsify dressing. Season to taste with salt and pepper.

Fill a large salad bowl with arugula, and top with sliced avocado, pomegranate seeds and squash. Toss with pomegranate ginger vinaigrette and serve.

vegan thanksgiving

For more of Jill’s recipes visit her blog a Better Happier St. Sebastian.

More healthy recipes from the BLDG 25 Blog.


  1. Just wondering…are you supposed to eat the pomegranate seeds? I would find it annoying to have to spit them out while trying to eat this lovely salad.

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