Market Salad Recipe
arugula, delicata, maple pepita, whipped honey chèvre, cranberry balsamic dressing
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Ingredients
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Salad Components
Method
Preparation Steps
- 1
Prepare the Delicata Squash
Preheat your oven to 400°F (200°C). Cut the delicata squash in half lengthwise, scoop out the seeds, and slice into half-moon shapes about 1/4 inch thick. Toss the squash with 1 tablespoon of maple syrup and a pinch of salt.
- 2
Roast the Squash
Spread the squash slices on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
- 3
Prepare the Maple Pepitas
In a small bowl, mix the pumpkin seeds with the remaining tablespoon of maple syrup and a pinch of salt. Spread them on a baking sheet and toast in the oven for about 5-7 minutes, or until golden and fragrant, stirring halfway through.
- 4
Make the Whipped Honey Chèvre
In a medium bowl, combine the goat cheese and honey. Using a hand mixer or a whisk, whip the mixture until it becomes creamy and smooth. Adjust the sweetness with more honey if desired.
- 5
Assemble the Salad
In a large bowl, place the arugula as the base. Top with the roasted delicata squash, maple pepitas, and dollops of whipped honey chèvre. Drizzle with cranberry balsamic dressing to taste.
- 6
Serve
Toss the salad gently to combine all ingredients just before serving, and enjoy!