Cook along with Valerie as she takes this salad from side dish to entree status with delicata squash and shrimp. PLUS, the Parmesan frico adds an elegant garnish with a crunchy texture!Get the recipe https://foodtv.com/3IE3XXZSubscribe to Food Network http://foodtv.com/YouTubeWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Delicata Squash and Arugula Salad with Pesto Shrimp and Parmesan FricoRECIPE COURTESY OF VALERIE BERTINELLILevel: EasyTotal: 25 minActive: 25 minYield: 4 servingsIngredients6 tablespoons grated Parmesan1/2 pound large shrimp, peeled and deveined1/4 cup plus 2 tablespoons prepared pesto1 large delicata squash, trimmed, halved lengthwise, seeded and sliced crosswise 1/2-inch-thick5 tablespoons olive oilKosher salt and freshly ground black pepper2 1/2 tablespoons champagne vinegar5 ounces arugula2 tablespoons pomegranate seedsDirectionsPreheat the oven to 425 degrees F.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).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.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.Stir the champagne vinegar, the remaining 1/4 cup pesto, and the remaining tablespoon oil together in a small bowl.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.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork#ValerieBertinelli #FoodNetwork #ArugulaSalad #DelicataSquash #PestoShrimpValerie Bertinelli's Arugula Salad with Delicata Squash and Pesto Shrimp | Food Networkhttps://www.youtube.com/watch?v=A6KTPxTmt-4