Delicata Squash Salad Recipe
A seasonal salad featuring delicata squash.
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Ingredients
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Salad Ingredients
Dressing Ingredients
Method
Salad Preparation
- 1
Roast the Delicata Squash
Preheat your oven to 400°F (200°C). Cut the delicata squash in half lengthwise and scoop out the seeds. Slice the squash into half-moon shapes, about 1/2 inch thick.
- 2
Season the Squash
In a large bowl, toss the sliced squash with olive oil, maple syrup, salt, and black pepper until evenly coated.
- 3
Roast the Squash
Spread the seasoned squash in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
- 4
Prepare the Salad Base
While the squash is roasting, prepare the salad greens by rinsing and patting them dry. In a large bowl, combine the mixed greens, pomegranate seeds, crumbled feta cheese, and toasted walnuts.
- 5
Add the Roasted Squash
Once the squash is roasted, let it cool slightly before adding it to the salad mixture. Toss gently to combine.
Dressing Preparation
- 6
Make the Dressing
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until well combined and emulsified.
- 7
Dress the Salad
Drizzle the dressing over the salad and toss gently to coat all ingredients. Adjust seasoning to taste.