Sycamore Cellars Winter Squash and Arugula Salad with Pomegranate Vinaigrette

As pleasing to the palate as it is to the eyes, shaved raw butternut squash is nutritious and delicious paired with wild arugula and a pomegranate vinaigrette.

Servings: 8-12

Pair With: A fruit forward red, like the Sycamore Cellars Syrah.

Source: Recipe courtesy Sycamore Cellars; photo by Tama Takahashi.


Ingredients For the Salad:
1 butternut squash
4 ounces wild arugula
4 ounces your favorite semi-soft crumbly cheese
4 shallots, shaved thin

Ingredients For the Dressing:
1 pomegranate
1/2 cup sherry vinegar
1 1/2 cup olive oil
1 shallot, minced
1/4 cup local honey


Directions For the Dressing:
Cut the pomegranate in half. Lay the cut side face down in a bowl and lay a towel over the top.  With the towel still on top, lift the pomegranate high enough that the towel still touches the bowl, but the fruit is above it, like three inches. With a heavy spoon or some other object, tap the back side of the pomegranate so the seeds pop out into the bowl.  Repeat with the other side.  When all seeds have come out, remove all the white pith pieces that fell into the bowl.  

Reserve a small amount of seeds to garnish the salad.  Cover the rest of the seeds with plastic wrap, and then a piece of paper.  Pound down on the seeds to crush them.  Remove the paper and plastic.  Add the sherry vinegar, honey, shallot, and a dash of salt.  Whisk in the olive oil. Taste and season accordingly.  

Directions For the Salad:
Peel the butternut squash, and cut it at the base, remove the stem part from the seed pocket.  Cut the seed pocket in half, and remove the seeds with a spoon.  With your peeler, shave the squash into ribbons.  Place the ribbons in a bowl and pour some vinaigrette over them.  Let them marinate for a few minutes.  Add arugula, shallot, and a dash of salt to the bowl.  Toss them together until coated and distributed evenly.  Remove from bowl and place onto serving bowl.  With your peeler again, peel ribbons of cheese over the top of the salad.  Finish with pomegranate seeds, a dash of salt, and cracked black pepper if desired.




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Recipe Courtesy Of

Sycamore Cellars

Sycamore Cellars is 75 acres and four generations strong. The vineyards are 100 percent sustainably farmed to produce the finest wines without impacting the soils and environment.