Delicata Squash Salad with Fingerling Potatoes and Pomegranate Seeds

Name: Delicata Squash Salad with Fingerling Potatoes and Pomegranate Seeds
Yield: SERVES 6 TO 8 AS A SIDE DISH, OR 4 TO 6 AS AN ENTRéE SALAD
Ingredients: 1 1/2 pounds fingerling potatoes (about 16 medium); 1/2 cup plus 3 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; 2 medium delicata squash (about 2 1/2 pounds); 2 tablespoons minced shallot; 2 tablespoons freshly squeezed lemon juice, more as needed; 2 tablespoons champagne vinegar, more as needed; 1 teaspoon Dijon mustard; 1 teaspoon honey; 10 cups packed baby arugula (about 8 ounces); Seeds from 1 medium pomegranate (about 1 cup); 1 cup shaved or grated Parmigiano-Reggiano cheese

December 22, 2011

This autumnal salad is a kaleidoscope of shapes and colors, thanks to the scalloped half-moons of squash, wispy leaves of baby arugula, and shiny red jewels of pomegranate seeds. It’s as visually pleasing as it is delicious. Boasting both tender greens and roasted potatoes, this dish is sort of a half salad, half starchy side dish. As such, you can serve it alone as an entrée or in smaller portions as an accompaniment. You can roast the potatoes and squash and make the dressing well ahead of time, then assemble at the last minute.

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