roasted delicata squash with shaved brussels sprouts, pomegranate seeds and goat cheese

I love the combination of flavors and textures in this dish. You get the deep, rich flavor of roasted squash with the fresh crunch of fresh brussels sprouts and a pop of acid and flavor from the pomegranate seeds. While this dish appears complicated, it is simply a matter of assembly of a few components. The sweet, tangy mustard-maple dressing is one of my favorites for a number of different salads so feel free to experiment on your own! Pair this salad with a white wine from Burgundy, a rose, or a lighter, brighter red like a Cabernet Franc.


  • Delicata squash (2 whole)

  • Fresh brussels sprouts (3 cups whole sprouts)

  • Pomegranate (1 whole)

  • Fresh crumbled goat cheese (1/2 cup)

  • Dijon mustard (2 teaspoons)

  • Honey (2 teaspoons)

  • Cider vinegar (2 teaspoons)

  • Salt (1/2 teaspoon)

  • Fresh ground pepper (1/2 teaspoon)

  • Olive oil (4 tablespoons)


  1. Preheat oven to 400 degrees.

  2. Cut squash down the middle, length-wise, and scoop out seeds and stringy flesh with spoon. Cut squash halfs into half-moon slices.

  3. Put squash slices on a baking sheet and drizzle with olive oil; season with salt and pepper as desired. Bake squash in oven for 15-20 minutes. During baking, monitor and flip half moons to ensure even cooking.

  4. While squash is baking, cut each whole brussel sprout in half, removing the thick base. Slice each half into thin strips and set aside in medium salad bowl. 

  5. Cut pomegranate in half and remove seeds. Add seeds to salad bowl, reserving 2 tablespoons for garnish.

  6. Once squash is done, remove from oven and set on cutting board to cool. 

  7. In small bowl, mix mustard, honey, cider vinegar, salt and pepper. Whisk in olive oil until dressing is emulsified. Add to salad bowl.

  8. Add half of goat cheese crumbles to salad bowl. Mix salad until all ingredients are evenly coated.

  9. Serve salad on plate, and top with squash. Sprinkle remaining goat cheese and pomengranate seeds on top.