Fall Salad Recipe
Native Mesclun Mix, Pomegranate-Apple Vinaigrette, Roasted Delicata Squash
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Roasting the Delicata Squash
Preheat your oven to 400°F (200°C). Slice the delicata squash in half lengthwise and remove the seeds. Cut the squash into half-moon shapes, about 1/2 inch thick. Toss the squash with olive oil, salt, and pepper. Spread the squash on a baking sheet in a single layer. Roast in the oven for 25-30 minutes, or until golden and tender, flipping halfway through.
- 2
Making the Vinaigrette
In a small bowl, whisk together 1/4 cup pomegranate juice, 1/4 cup apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, and 1/2 cup olive oil. Season with salt and pepper to taste.
- 3
Assembling the Salad
In a large bowl, combine the mesclun mix, roasted delicata squash, and pomegranate seeds. Drizzle with the pomegranate-apple vinaigrette and toss gently to combine. If desired, sprinkle with feta cheese before serving.
