Delicata Squash and Arugula Salad with Pesto Shrimp and Parmesan Frico Recipe

Delicata Squash and Arugula Salad with Pesto Shrimp and Parmesan Frico is made with sweet rings of roasted squash, juicy shrimp marinated in basil pesto, and peppery fresh arugula. The result is a vibrant, restaurant-quality salad topped with crispy, salty cheese discs (frico) and jewel-like pomegranate seeds that offers a stunning array of textures and flavors. It is the ultimate sophisticated lunch for two or makes an impressive starter for a festive dinner party.

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Delicata Squash and Arugula Salad Ingredients

• 6 tablespoons Grated Parmesan: Divided into tablespoons. This melts down to create the crunchy “frico” wafers.
• 1/2 pound Large Shrimp: Peeled and deveined.
• 1/4 cup plus 2 tablespoons Prepared Pesto: Divided. Used for marinating the shrimp and flavoring the dressing.
• 1 large Delicata Squash: Trimmed, halved lengthwise, seeded, and sliced crosswise into 1/2-inch thick semi-circles.
• 5 tablespoons Olive Oil: Divided for roasting, sautéing, and the vinaigrette.
• Kosher Salt and Freshly Ground Black Pepper: To taste.
• 2 1/2 tablespoons Champagne Vinegar: A light, crisp vinegar that pairs well with the pesto.
• 5 ounces Arugula: The spicy greens balance the sweet squash.
• 2 tablespoons Pomegranate Seeds: Adds a tart crunch and festive color.

How To Make Delicata Squash and Arugula Salad

1. Bake the frico: Preheat the oven to 425°F (220°C). Line a large, rimmed baking pan with parchment paper. Mound tablespoons of the Parmesan cheese onto the parchment, spacing them well apart. Spread each mound gently to make a thin, even layer about 3 inches wide. Bake for 3 1/2 to 5 minutes until medium golden brown. Watch them closely as cheese burns instantly. Let them cool completely on the pan to crisp up, then transfer to a plate.
2. Roast the squash: On the same baking pan (or a clean one), toss the sliced delicata squash with 2 tablespoons of olive oil, 1/2 teaspoon salt, and a little pepper. Spread in a single layer. Bake in the 425°F oven for about 15 minutes until the squash is tender and golden brown edges appear.
3. Sear the shrimp: While the squash roasts, place the shrimp and 2 tablespoons of the pesto in a medium bowl. Stir well to coat. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 2 minutes per side until they are pink, opaque, and cooked through. Remove to a plate.
4. Emulsify the dressing: In a small bowl, whisk together the champagne vinegar, the remaining 1/4 cup of pesto, and the remaining 1 tablespoon of olive oil until smooth and combined.
5. Assemble the salad: Place the arugula in a large bowl and toss with just enough dressing to coat the leaves lightly. Transfer the greens to a large, wide platter. Arrange the warm roasted squash and pesto shrimp on top.
6. Garnish the dish: Sprinkle the pomegranate seeds over the salad for a pop of color. Break the cooled Parmesan frico into shards and scatter them over the top. Drizzle with any remaining dressing and serve immediately.

Recipe Tips

• No Peeling Needed: The beauty of delicata squash is in its name—delicate skin. Unlike butternut or acorn squash, the skin is edible and becomes tender when roasted, so there is no need to peel it.
• Watch the Frico: Making cheese crisps is all about timing. They go from “chewy melted cheese” to “perfect crisp” to “burnt bitter mess” in a span of 30 seconds. Do not walk away from the oven during step 1.
• Champagne Substitute: If you cannot find champagne vinegar, white wine vinegar or a squeeze of fresh lemon juice work as excellent substitutes to provide the necessary acid.
• Pesto Saltiness: Store-bought pesto varies wildly in salt content. Taste your pesto before adding extra salt to the shrimp or dressing to avoid over-salting the dish.

What To Serve With Delicata Squash Salad?

This salad is rich enough with the shrimp and cheese to stand as a main course for lunch. If serving for dinner, it pairs beautifully with a glass of crisp Sauvignon Blanc or Pinot Grigio. For a heartier meal, serve it alongside crusty ciabatta bread or focaccia to wipe up the pesto dressing. It also works as a sophisticated side dish for roasted chicken or salmon fillets.

How To Store Leftovers Delicata Squash Salad?

• Storage: This is a composed salad that is best eaten fresh. Once dressed, the arugula will wilt quickly.
• Prep Ahead: You can roast the squash and cook the shrimp a day in advance (store in the fridge). Keep the frico in an airtight container at room temperature. Assemble and dress right before serving.

Delicata Squash and Arugula Salad Nutrition Facts

• Calories: ~450 kcal
• Fat: 35g
• Carbohydrates: 18g
• Protein: 22g
• Nutrition information is estimated per serving based on 2 main servings.

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