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Delicata, Arugula & Feta Salad

Lightly caramelized, creamy roasted delicata squash and fresh arugula with its natural bite are melded together perfectly with California Olive Ranch Balsamic Vinaigrette. Tossed with pumpkin seeds that are a great source of magnesium, chewy gooey dates, and some sprinkles of fresh feta, this is a far cry from your regular old salad. A delicious variety of flavor and texture this is sure to become a new favorite!


  • 2 medium sized delicata squash

  • 6oz fresh arugula

  • 2oz fresh feta cheese

  • 2 tablespoons raw pumpkin seeds

  • 1/2 teaspoon salt

  • Handful of dates, pitted and chopped

  • 4 tablespoons California Olive Ranch Balsamic Vinaigrette


1. Preheat oven to 375F

2. Wash and slice delicata lengthwise

3. Scoop out seeds and slice squash horizontally about 1/2 inch thick

4. Place squash on a baking tray and toss with salt and 3 tablespoons of California Olive Ranch 100% CA Olive Oil

5. Bake in oven for 45 minutes until tender and lightly caramelized

6. While squash is cooking, add arugula, pumpkin seeds, feta and chopped dates to a large salad bowl

7. Add cooked delicata to salad bowl, toss with California Olive Ranch Balsamic Vinaigrette and enjoy!

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