Delicata Squash Salad
I have a new love in my life… 🥗delicata squash🥗….a new-to-me little gourd I never knew existed until now. This little squash is going to change your life.It tastes like it’s had maple syrup drizzled all over (it can, but doesn’t) and you can eat the flesh, making it super easy to prepare.
Save this fall salad recipe to eat all season. It would be delicious and oh-so pretty during the holidays too!
Delicata Squash Salad 🥗
Ingredients:
1 delicata squash (these can be tricky to find, but a butternut squash will work in a pinch)
1 tbsp olive oil and S&P
2 generous handfuls of arugula
1/3 cup pomegranate arils
2 tbsp dried cranberries
2 tbsp pecans, chopped
Red onion, thinly sliced, to taste
2-3 ounces of feta cheese, crumbled
Your favourite balsamic vinaigrette. I used the Balsamic Shallot Dressing from @cumbraes
Directions:
Preheat the oven to 425F. Slice the squash in half vertically and scoop out the seeds. Then slice each half into 1/2 inch rounds. Lay the squash on a baking sheet and drizzle with olive oil and S&P. Toss to combine. Roast for about 30 mins, flipping halfway until the squash is golden and tender.
Toast the pecans over med-low heat in a skillet.
Once the squash has cooled for a few minutes, combine arugula, pomegranate, cranberries, nuts, red onion, crumbled feta and squash.
Toss with enough dressing to lightly coat the lettuce. Serve and enjoy this peppery, salty, crunchy and sweet salad! It’s everything you could possibly want in a salad!
Did you try this one? Please leave a comment and let others know how it went for you.