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Close up side view of an arugula salad topped with roasted delicata squash, and pomegranates

Arugula Salad with Roasted Delicata Squash

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Peppery arugula, sweet delicata squash, and tempeh bacon all topped with a warm pomegranate vinaigrette it's one of our favorite salad combinations! It’s an Arugula Salad unlike any other, guaranteed to become an instant go-to fall and winter salad.


Units Scale
  • 1 delicata squash or other winter squash such as small butternut squash, Kabocha squash, or acorn squash, sliced into 1/4-inch thick slices. There is no need to peel the delicata squash.
  • 2 portabella mushroom caps, cut in half, and sliced
  • 2 tbsp extra virgin olive oil, divided
  • 3/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 3 tbsp pine nuts
  • 1 large Hass avocado, peeled, pit removed and diced
  • 3/4 cup fresh pomegranate seeds
  • 5oz baby arugula
  • Tempeh Bacon Bits
  • Warm Pomegranate Vinaigrette
  • 3 tbsp candied pecans


  1. Preheat oven to 400F. Line 1 large baking sheet with parchment paper
  2. Place delicata squash slices in a large bowl. Add 1 tablespoon of the olive oil, ½ teaspoon of the salt, ¼ teaspoon of the cinnamon, and 1/8 teaspoon of the black pepper. Mix well so all the squash slices get well coated with olive oil and spices.
  3. Arrange squash on the baking sheet and bake at 400F for about 25-30 minutes or until tender. Set aside to cool
  4. In the meantime, heat the remaining one tablespoon of olive oil in a nonstick skillet.  Season portabella caps with the remaining ¼ teaspoon salt, 1/8 teaspoon of black pepper, and ½ tsp garlic powder. Cook over medium-high heat for 5-7 minutes or until cooked and caramelized. Set aside to cool
  5. Arrange washed arugula in a large platter. Top with cooked squash, cooked portabella mushrooms, candied pecans, tempeh bacon bits, avocado, and pomegranate seeds
  6. Dress it with a warm pomegranate vinaigrette right before serving
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Salad
  • Method: Raw / oven
  • Cuisine: American


  • Serving Size: 1/4 of the salad without dressing, tempeh bacon or candied pecans
  • Calories: 182
  • Sugar: 7.8
  • Sodium: 450
  • Fat: 13.4
  • Saturated Fat: 1.9
  • Unsaturated Fat: 9.5
  • Trans Fat: 0
  • Carbohydrates: 17
  • Fiber: 5.5
  • Protein: 3.5
  • Cholesterol: 0

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