Autumn Salad with Roasted Delicata Squash

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Autumn Salad with Roasted Delicata Squash

This salad is best eaten fresh to enjoy its crispness and flavor, however if you'd like to make it ahead, store the roasted squash, lettuce, nuts, and dressing separately to maintain freshness and tex

Ingredients

  • 2 medium delicata squash, sliced in half longwise, de-seeded, then sliced into half moons, about ½ inch thick
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 6 cups mixed lettuces (baby kale, spinach, baby lettuces, and arugula all work well)
  • 1/2 cup dried cranberries (apple juice sweetened), or regular dried cranberries
  • 1/4 cup toasted slivered almonds
  • Cooked or crispy chickpeas, baked tofu, or roasted chicken breast for optional toppings.
  • Apple Cider Vinaigrette
  • 1/3 cup apple cider vinegar
  • 1/3 cup olive oil
  • 1 tbsp honey (or 1 1/2 tbsp if you prefer a sweeter dressing), or sub maple syrup
  • 2 tsp Dijon mustard
  • 1 clove minced garlic
  • 1/8 tsp sea salt
  • 1/8 tsp black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Slice your delicata squash in half longwise, de-seed, then sliced into half moons, about ½ inch thick. No need to peel as the skin is edible. Use a sharp knife and please be careful!
  3. In a medium bowl, toss the delicata squash rings with olive oil, and a little salt and pepper. Arrange them in a single layer on the prepared baking sheet.
  4. Roast the squash in the preheated oven, at 400°, for about 30-40 minutes, or until golden and tender, flipping over at the 15 or 20 minute mark.
  5. While the squash is roasting, prepare the vinaigrette. In a small bowl, whisk together the apple cider vinegar, olive oil, honey or maple syrup, dijon mustard, garlic, salt, and pepper until well combined.
  6. In a large bowl, combine mixed greens, dried cranberries, and toasted almonds.
  7. Once the squash is done cooking, let it cool for a few minutes. Then, add the roasted squash rings to the salad.
  8. Drizzle the salad with the apple cider vinaigrette and toss gently to combine. Taste and add more salt and pepper if necessary. Place on 4 plates, top with optional protein, and serve.