Delicata Squash, Pear, Arugula and Pomegranate Salad

INGREDIENTS

Creamy Toasted Pecan Dressing

• ½ cup pecan halves, toasted
• 1 tablespoon honey
• 2 teaspoons packed dark brown sugar
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon apple cider vinegar
• ¼ teaspoon salt
• ½ cup neutral oil, such as sunflower oil

Salad

• 1 firm ripe USA Pear, such as Green Bartlett or Concorde
• 1 large delicata squash
• 1 tablespoon olive oil
• ¼ teaspoon salt
• ½ teaspoon freshly squeezed lemon juice
• 6 ounces baby arugula
• ¼ cup pomegranate seeds

DIRECTIONS

1. For the dressing: Place the toasted pecans into a blender or food processor and pulse until they become a fine powder. Add the honey, sugar, lemon, vinegar, and salt and puree until combined. With the machine running, slowly pour in the oil to emulsify the dressing. Transfer to a jar and refrigerate until ready to use.
2. For the salad: Preheat the oven to 375 degrees. Trim the ends off of the squash and cut into 6 evenly sized rings. Remove the seeds and place onto a sheet pan lined with parchment paper or a silicone liner. Drizzle with the oil and sprinkle with salt and toss to coat. Arrange the squash in a single layer and bake for 30-40 minutes or until the squash is just cooked through.
3. In the meantime, slice the pear into a fine julienne either by hand or using a mandoline. Place in a large bowl and toss with the ½ teaspoon of lemon juice. Add the arugula and gently toss to mix. When the squash is done, transfer to individual plates and fill each ring with a generous handful of the arugula and pears. Drizzle each salad with the pecan dressing and sprinkle with the pomegranate seeds.