Fall flavors on parade! Delicata is the star of this salad, and during its short season take advantage of its versatility and enjoy. This squash has a sweet, velvety flesh that caramelizes in the oven. The beauty of the delicata is its small size and thin edible skin! The creamy flesh and the chewy skin makes for the perfect vessel to add a plant based protein and seasonal greens. I chose quinoa (wild rice would also work well here). This gluten-free grain is packed with protein, vitamins, iron and minerals. It works perfectly with roasted squash for a play on sweet and savory! Then add some Fall greens, toasted pecans, dried cranberries and Parmesan cheese. Check out additional delicata recipes.
Delicata Squash Salad Bowls
Serves 2
For the Salad Bowls
1 delicata squash
2 tablespoons extra-virgin olive oil
1/2 tsp. salt
1/2 tsp. pepper
3 cups salad greens (I used a mix of thinly sliced tuscan kale, thinly sliced Brussel sprouts and arugula) Any combo will due, but the arugula in the mix is ideal.
2 tablespoons roasted pecans (or toasted pumpkin seeds)
Handful of dried cranberries
1/3 cup Parmesan cheese, shaved
For the Dressing
1/3 cup extra-virgin olive oil
3 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 tablespoon dijon
salt and pepper
Pre-heat your oven to 400 degrees. Cut the delicata squash in half lengthwise. Scoop out and discard the seeds. Trim off and discard any stems or woody spots.
Coat all sides of the squash with the olive oil. Place the squash, cut side up, on a rimmed baking sheet. Sprinkle with the salt and pepper. Transfer to your pre-heated oven and roast for about 30 minutes, or until the squash is tender. Remove the squash from the oven and set it aside to cool slightly.
While the squash is roasting, make the quinoa as directed. Cool to room temperature. Make salad dressing. Add all of the ingredients to a small bowl and whisk to combine. Set aside. You will have a extra dressing.
To serve, add quinoa to the squash bowl. Gently toss the mixed greens with the salad dressing. Fill each squash bowl with the dressed greens. Top with Parmesan. Serve immediately.
