Go Back

Blueberry and Delicata Squash Salad with Oil-Free Pomegranate Vinaigrette

This arugula salad is topped with roasted delicata squash, blueberries, chicken, and chunks of avocado. The dressing uses walnuts and pomegranate arils to nourish your body with good fats and natural sweeteners only, not oils and processed ingredients. Try it out as an entree salad or a side. 

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients

Salad

  • 1 Lb Delicata Squash
  • 10 Ounces Arugula
  • 3/4 Lb Shredded Chicken
  • 1.5 Cups Blueberries (200g)
  • 2/3 Large Avocado, Diced (about 1/2 cup)
  • 1 Tbsp Herbes de Provence
  • 2/3 Tsp Salt
  • Coconut Oil Spray

Oil-Free Pomegranate Vinaigrette

  • 3/4 Cup Pomegranate Arils
  • 2 Tbsp Walnuts
  • 1.5 Tsp Lemon Juice
  • 1 Tbsp Apple Cider Vinegar

Instructions

  1. Preheat the oven to 425 Fahrenheit. Prepare a baking sheet by lightly spraying with coconut or olive oil. 

  2. Cut the delicata in half and scoop out the seeds (see notes). Then carefully cut it into 1/2 inch wide slices and sprinkle with herbes de provence and salt. Spread out on your baking sheet and roast in the oven for 20-25 minutes or until golden brown on the corners. Let cool.

  3. For the dressing, add all ingredients to a blender or food processor and blend until only the little pomegranate seeds remain.

  4. Mix all ingredients in a large salad bowl and toss. Serve as an entrée salad or a side!

Notes

  • Care to indulge a little further? Try adding turkey bacon, walnuts, light goat cheese, or freeze dried apples.
  • I also recommend Annie's Lite Honey Mustard Dressing or balsamic vinegar if you need to substitute the dressing.
  • If you have trouble cutting your delicata squash try microwaving it for 1-2 minutes first.

Nutrition Facts (Per Serving)

  • Calories: 285
  • Fat: 10
  • Carbs: 27
  • Sugar: 14
  • Protein: 25.5