Delicata Squash and Arugula Salad with Pesto Shrimp and Parmesan Frico as seen on Valerie's Home Cooking, DTC 14.
Recipe courtesy of Valerie Bertinelli

Delicata Squash and Arugula Salad with Pesto Shrimp and Parmesan Frico

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
Adding hearty squash, shrimp, and a flavorful dressing takes this salad from a side to a great fall entree. The Parmesan frico adds an elegant garnish and crunchy texture!



  1. Preheat the oven to 425 degrees F.
  2. Line a large, rimmed baking pan with parchment paper. Mound tablespoons of the cheese on the parchment and spread each mound to make a thin, even layer, about 3 inches wide. Bake in the oven until medium golden brown all over, 3 1/2 to 5 minutes. Keep a close eye on them, they can burn quickly. Cool completely and transfer to a plate (they will crisp as they cool).
  3. Toss the squash with 2 tablespoons of the oil, 1/2 teaspoon salt, and a little pepper on the baking pan. Bake in the oven until tender and golden brown, about 15 minutes.
  4. Meanwhile, add the shrimp and 2 tablespoons of the pesto to a medium bowl. Stir to coat the shrimp in the pesto. Heat 2 tablespoons of the oil in a large straight-sided skillet over medium-high heat. Add the shrimp to the pan and cook, about 2 minutes, then flip the shrimp and continue cooking until the shrimp are pink and cooked through, another 2 to 3 minutes. Remove the shrimp to a plate and set aside.
  5. Stir the champagne vinegar, the remaining 1/4 cup pesto, and the remaining tablespoon oil together in a small bowl.
  6. Toss the arugula in just enough dressing to coat. Transfer to a large, wide platter and top with the squash, pomegranate seeds, and shrimp; drizzle with more dressing. Break the frico up a little bit, sprinkle on top, and serve immediately.