Roasted Delicata Squash Salad
Celebrate the beautiful colors of the season with this delicious roasted Delicata squash salad.
Course:
Salad
Cuisine:
American
Keyword:
Delicata Squash,, Pomegranate
Ingredients
For the Salad:
- 2 medium Delicata squash
- 1 tablespoon olive oil
- 1 big pinch fine sea salt
- 5 cups arugula lettuce or mixed greens
- 1 pomegranate seeded (about 1 cup)
- 1/3 cup pecans chopped
- 3-4 oz. goat cheese (about ¾ cup)
For the Salad Dressing:
- 3 tablespoons extra virgin olive oil
- 1 1/2 tablespoons balsamic vinegar
- 2 teaspoons maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine sea salt
- black pepper to taste
Instructions
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Preheat your oven to 400 F. Line a sheet pan with parchment or foil.
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Wash off the exterior of the squash. Slice the squash into 1/2 inch rounds. Use a spoon to scrape out the seeds and the insides from each slice.
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Drizzle olive oil over all the squash rounds, use your hands to toss them all together to make sure they are all coated in the olive oil. Sprinkle all with a big pinch of sea salt. Arrange on the sheet pan in a single layer. Roast in the oven for 30 to 40 minutes, or until the squash is tender. Flip each round over in the middle of the cook time, for more even roasting.
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Toast the pecans: In a dry skillet add the chopped pecans. Turn on the heat and toast until fragrant. Remove from the skillet and store at room temp until ready to add to the salad.
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Make the Salad Dressing: In a glass jar, mix together the extra virgin olive oil, balsamic vinegar, maple syrup, Dijon mustard, sea salt and black pepper. Use a a small whisk or a fork to combine.
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Plate your salad: when the squash is cooled, you are ready to bring it all together. On a large serving platter: Add the mixed greens, roasted Delicata squash, pomegranate arils, toasted pecans and crumbled goat cheese. Drizzle all with the vinaigrette dressing and toss to coat. Serve right away and enjoy!