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Winter calls for hearty and nutritious meals, and our Delicata Arugula Salad with BrightFresh® Micro Arugula is just the answer. Discover the simplicty of putting together this seasonal delight, showcasing the delicate flavors of the squash and the vibrant freshness of our microgreens.

When it comes to Fall and Winter foods, gourds are a thing - and not just for decorating entryways and coffee tables! The unique variety of seasonal squashes can be a bit intimidating! It takes a steady hand and sharp knife to handle some of these odd-shaped wonders, but we've got you covered with one of the most delicious and delicate of squashes, the apty-named Delicata Squash. Its divine, silky center matches perfectly with our delicate, whimsical microgreens.

Brightfresh® Micro Arugula steals the spotlight with its heart-shaped, brightly colored leaves, adding a festive touch. Its trifecta of flavors - spicey, nutty and peppery - complement the delicate sweetness of the squash and creates a harmonious blend of festive flavors. It's also amazing how full-grown Arugula and Micro Arugula work in tandem to add large amounts of Vitamin A and K. And the other ingredients; pistachios, feta cheese and pomegranate seeds; add a festive flair that makes this the perfect salad or side dish for your holiday gathering.

Warm, hearty salads are a thing, especially during winter months, so you need an ingredient that provides substance and also some carbs; yes carbs! But don't freak out, these are the good carbs and each serving is a mere 10 carbs. Remember, gourds are actually a fruit (yes, the fruit from a flowering plant!), so they are rich in Vitamin C and beta-carotene.

Before you begin, check out this Recipe Video and see all the steps in advance. We hope it makes you a huge fan of squash and of our BrightFresh® microgreens!


Every salad deserves a signature dressing, and this easy, 5-ingredient vinaigrette is both sweet and tangy. It's easy to prep, so feel free to double the recipe and enjoy more later on!

Maple Vinaigrette dressing:

1/4 cup extra virgin olive oil

2 tablespoons rice vinegar

2 tablespoons coconut aminos

1 tablespoon pure maple syrup

1 teaspoon Dijon mustard

Salad Ingredients:

2 medium delicata squash, about 1 1/2 pounds

1 1/2 tablespoons avocado oil

kosher salt

1/2 pound arugula

1/3 cup pistachios

4 ounces feta cheese

1/2 cup pomegranate arils

salt and black pepper



1. Preheat the oven to 425 degrees and adjust the oven rack to the middle position. Line 1-2 baking sheets with parchment paper and set aside.

2. Dressing: Combine all of the maple vinaigrette ingredients together in a small bowl until creamy and set aside. It's also a good idea to chill the dressing in the refrigerator.

3. Cut delicata squash in half, length wise and trim off the ends. Scoop out all of the seeds and stringy bits. Cut into 1/2" thick half-moons and transfer to a large bowl.

4. Add oil and salt to the bowl with delicata squash and mix thoroughly until everything is evenly coated. Transfer to prepared baking sheets in a single layer, leaving room in between each piece to allow them to crisp up slightly. Depending on your oven size, this may require 1-2 sheets.

5. Bake at 425 degrees for 30 minutes, flipping halfway through. If you'd like them a bit more well done, turn the oven to a low broil for 4-5 minutes afterwards. Set aside to cool.

PRO TIP: the outer layer of skin will turn dark, but notice the squash meat stays orange. Test one for best texture and don't overcook!

6. In a large salad bowl: combine arugula, feta, pistachios, Micro Arugula and pommegranate seeds. Toss and set aside until you're ready to serve.

7. Plate up: whether you serve this salad in one large bowl or individually, be sure to wait until serving to toss with dressing and then add the delicata squash in a pattern on the edges of the plate or bowl. You can opt to toss the squash with the salad, but be careful, pieces are delicate.

9. Include a side of maple vinaigrette for those who want more.

10. Top with a crown of MICRO ARUGULA if you're serving on individual salad plates.

SIDES: Choose a crusty bread and real butter. If you have the time, create your own sourdough croutons! Simply cut a non-sliced loaf of bread into small one-inch squares. Let dry out on a baking sheet for at least 2 hours. Collect croutons and toss with olive oil, garlic salt and paprika. Lay back out on a cooking shet and cook for 30 minutes at 250 degrees. Serve warm!

SUBSTITUTIONS: Most nuts go well with this salad, so sub in walnuts or pecans if you prefer. Similarly, goat cheese is a winner as well as some creamy non-dairy cheeses. Skip the croutons as we did and keep this salad Gluten-Free!

DRESSING TIP: Why not make this dressing all winter long? Ingredient portions can be doubled and one festive ingredient can be added -- raw cranberries! Cranberries keep step with the tart nature of this dressing, plus they add a Christmas vibe. Feel free to sprinkle a few in the salad too!


If you serve this Salad a la carte or plan on serving with Turkey, we have some white wine recommendations that will seal the deal and keep your guests coming back for more (libations and salad!):

  1. All gourds go well with Chenin Blanc. This is a light white wine that is fresh, minerally, and shares a certain nutty tone that complete the arugula tasting note.

  2. Chardonnay is a classic choice, due to its fermentation; its creamy texture and buttery flavor naturally compliments the silkiness of most squashes.

  3. Choose a Pinot Noir or similar light red if you serve this salad with a darker meat. Red blends that have cinnamon, sage or nutmeg notes will blend.

  4. Go with something savory if in fact you serve with chicken, ham, sausage or heavy carbs. For this, choose a Cabernet Franc for its lively acidity.

We hope ou enjoy this salad and come back to it for special occassions. It's savory flavor is unforgettable and will bring family and friends together!


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