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DELICATA SQUASH SALAD WITH ROASTED POTATOES AND POMEGRANATE SEEDS

Delicata Squash Salad with Roasted Potatoes and Pomegranate Seeds

(First, WOW. Thank you, all, for your congratulations, well wishes and kind words about my cookbook project. Way to make a girl’s week! I am so excited for the year ahead, and your enthusiasm is like having my own personal cheering squad. THANK YOU! It’s a tremendous feeling.)

Last Sunday I went on a farm tour. We boarded a bus in San Francisco, made our way through the city, over the foggy bridge, through the moodily gorgeous Marin headlands and up into Petaluma farmland. It’s remarkable country, close enough to the coast to entertain the Pacific fog daily, and far enough inland for perfect warm days.

David Little of Little Organic Farm
David Little talks about dry farming

Sunchokes at Little Organic Farm
Pulling sunchokes from the ground

Little Organic Farm, our first stop, practices dry farming. That is, they don’t water their crops. Crazy, right? But in a place like California, with urgent water issues, the perennial threat of drought, and a long, rainless summer, dry farming is smart. The top layer of soil is compacted after spring rains to seal moisture in the deeper layers of soil. This yields smaller produce with a more intense, concentrated flavor. And given the nationwide drought issues this year, it seems a smart solution to huge water shortages.

IMG_4097Dry farmed potatoes from Little Organic

Okay, let’s talk about this salad. This salad is perfection. Roasted potatoes in a salad? Genius. It is a perfect union of the gratifying comforts of potatoes with the wholesome satisfaction of a salad. And the delicata squash are roasted to caramelized perfection, and the arugula and pomegranate seeds just send it out of the park. It makes a huge quantity – one that will disappear surprisingly fast.

IMG_4175

DELICATA SQUASH SALAD WITH ROASTED POTATOES AND POMEGRANATE SEEDS
adapted from Eat Good Food
Yield: 4-6 servings

1.5 pounds small to medium potatoes (the recipe calls for fingerlings, but these are from the farm we visited)
1/3 cup plus 3 tablespoons olive oil
2 medium delicata squash
2 tablespoons minced shallots
2 tablespoons freshly squeezed lemon juice
2 tablespoons champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
10 packed cups baby arugula (about 8 ounces)
seeds from one pomegranate (about 1 cup)
1 cup crumbled Feta (recipe calls for Parmesan)
Sea salt and freshly ground black pepper

Preheat oven to 425 degrees.

Slice potatoes lengthwise in halves or quarters depending on size. Arrange on a rimmed baking sheet, and drizzle 1 tablespoon of olive oil and 1/4 teaspoon of salt over the potatoes. Toss to coat. Roast until tender and browned, about 20-25 minutes, turning once.

While the potatoes roast, prepare the squash. Slice in half lengthwise, and remove seeds and membrane. Slice into thin half moons, 1/8-1/4 inch thick. Arrange on another rimmed baking sheet (you may need two baking sheets for the squash), drizzle with one tablespoon olive oil and another 1/4 teaspoon salt and toss to coat.

Remove potatoes from the oven and add the squash. Roast until tender and just beginning to brown, about 20 minutes. Remove from oven and set aside to cool.

Next, prepare the dressing. In a small bowl, whisk together the lemon juice, vinegar, mustard, honey and 1/8 teaspoon salt with the shallots. Drizzle in the remaining 1/3 cup olive oil and whisk until emulsified.

In a large salad bowl, combine the squash and the potatoes. Drizzle with about half the vinaigrette. Toss to combine.

Add the arugula, half the pomegranate seeds and half of the cheese. Gently toss. Add more vinaigrette if needed. (I did not use all of it.)

Top with the remaining cheese and pomegranate seeds. Serve.

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  • Erin - October 11, 2012 - 11:35 am

    This is my type of salad- I love that it has roasted potatoes and squash! I’d also not heard of dry farming before (because in the midwest, it’s rain or they water everything). How interesting (and really neat)!ReplyCancel

  • Laura {gourmettenyc} - October 11, 2012 - 11:37 am

    Simply gorgeous! I think I’m just going to have to make this.ReplyCancel

  • Christine - October 11, 2012 - 11:45 am

    This is, in fact, my FAVORITE recipe from Bi-Rite Market’s “Eat Good Food”. (Which is saying a lot, because I haven’t found a bad dish yet from this cookbook!)

    Why does it not surprise me in the least that you’ve adapted it here! :)

    Congratulations, again, Kimberley! So excited for you!ReplyCancel

  • Stacy - October 11, 2012 - 11:53 am

    I made a similar salad this week (roasted delicata, potatoes and tofu; kale; thai curry dressing), but frankly, yours looks even better! The pomegranate seeds and feta won me over at first glance. And: that farm tour looks like such fun!ReplyCancel

  • sara - October 11, 2012 - 12:47 pm

    so perfect! I haven’t used delicata too much but am wanting to experiment more with it this season. This salad looks so perfect. So many things I love…squash, pom seeds, arugula….yes! gorgeous photos, kimberly.ReplyCancel

  • Lynda - October 11, 2012 - 2:45 pm

    Stunning colors and photography. I want to eat it.ReplyCancel

  • thecitygourmand - October 11, 2012 - 3:35 pm

    Scrumptious! Pomegranate just makes the amazing garnish. I had never heard of dry farming before, what an interesting concept – especially relevant to us in drought ridden AustraliaReplyCancel

  • Nicole - October 11, 2012 - 4:44 pm

    OMG I’m soooooooooooooooooooooooo glad I stumbled upon your blog! Your photography is incredible and I want to make every recipe I’ve come across so far! YAY!

    xo
    Nicole
    http://www.hourglassandbloom.wordpress.comReplyCancel

  • Amy - October 11, 2012 - 7:12 pm

    Gorgeous pics from the tour! It was so lovely meeting you on the tour, what a magnificent way to spend a sunny Sunday. I also made this salad with my potatoes and it came out so tasty.ReplyCancel

  • Nicole - October 11, 2012 - 8:36 pm

    I’ve been waiting for you to post this gorgeous salad! Delicata is my favorite and I love all of the other goodies in there.ReplyCancel

  • annamaria potamiti - October 11, 2012 - 10:50 pm

    Perfect timing, I am in love with squash these days. Love it, want it, will have it!!!Thank you;-)ReplyCancel

  • Michelle - October 11, 2012 - 11:05 pm

    This looks like a fantastic salad! So much good stuff in it!ReplyCancel

  • Louisa - October 12, 2012 - 12:45 am

    I love talking farming! My Dad’s a dry land farmer too, so I also love that you’re mentioning it here. Wonderful looking salad!ReplyCancel

  • charlotte au chocolat - October 12, 2012 - 5:03 am

    This salad looks so gorgeous, Kimberley! Congrats again! xxReplyCancel

  • Ashley - October 12, 2012 - 6:32 am

    The colors are jumping off the page…err, screen! How about we meet for dinner? You bring the salad, I’ll bring the stuffed shells. ;) Congrats again!!ReplyCancel

  • kellypea - October 12, 2012 - 3:14 pm

    I love roasted potatoes in a salad — one that isn’t “potato salad.” So many wonderful flavors combined here. Fabulous.ReplyCancel

  • ileana - October 13, 2012 - 12:18 pm

    I just picked up my first delicata squash of the season and here you are with this beautiful salad. I love roasted veggies mixed into my salads. Beets are always a good move!ReplyCancel

  • Kathryn - October 14, 2012 - 2:30 am

    Dry farming sounds like a really interesting concept and one that I can imagine is only going to get more important. A delicious salad at the end of it. I’ll happily eat roast potatoes in any form!ReplyCancel

  • la domestique - October 14, 2012 - 8:01 pm

    My mouth is watering just looking at this salad! Love the combination of textures and the colors! Totally feel you on the dry climate issues and think dry farming is fascinating. Thanks for sharing that with us.ReplyCancel

  • Anna - October 14, 2012 - 10:48 pm

    Great salad combination! The dish looks heavenly!ReplyCancel

  • Anna - October 15, 2012 - 7:13 pm

    Yum! Looks delicious, I love pomegranite with feta.
    Also, I am very excited to find your blog. I have a bit of reading to do tonight…ReplyCancel

  • Katherine Sacks - October 16, 2012 - 12:01 pm

    I was just daydreaming about a salad like this one, and here you are making it. I’d love to have this as my lunch!ReplyCancel

  • Riley - October 16, 2012 - 2:45 pm

    What a perfect salad for the fall months! Yum!ReplyCancel

  • MikeVFMK - October 16, 2012 - 6:50 pm

    First off, beautiful salad. And I love farm tours, it’s always so enlightening and almost always inspires me to cook. And potatoes in the salad? yes!ReplyCancel

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  • Valeria - November 5, 2012 - 1:34 pm

    we tried this recipe tonight, just twisting it a bit –we roasted the squash with some cornmeal crust and some sage, and we used olives instead of pomegranate, but man, it really hit the spot. Gonna try the more authentic one soon. Thanks for sharing.ReplyCancel

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  • Monique - January 22, 2013 - 6:11 am

    I made this to take to our neighbor’s 2012 Thanksgiving Dinner. My neighbor just asked me for the recipe so it must have made a good impression :-) I love this recipe and also love how versatile it can be! Don’t have time for the squash? No worries, leave it out. Not a fan of feta? No worries, use bleu cheese instead.ReplyCancel

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