I always get super excited when the fall veggies show up. Especially delicata squash. It’s edible, thin skin and earthy flavor make it a very versatile vegetable. Rich in vitamin A and C, fiber and potassium, it is a nutritional powerhouse. This yummy fall salad is a must! The creamy, soft consistency of the roasted squash paired with crunchy almonds and arugula and dressed with a sweet maple balsamic is beyond delicious. You can also sub arugula for baby kale. Enjoy!
Arugula and Roasted Squash Salad
Serves: 6
Ingredients
- 1 medium delicata squash
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- ½ teaspoon salt
- 4 cups baby arugula
- ½ cup pomegranate seeds or dried cranberries
- ½ cup pecan pieces
- ½ cup shaved parmesan
- Maple Balsamic Vinaigrette:
- 4 tbsp olive oil
- 2 tbsp good quality balsamic vinegar
- 1 tablespoon maple syrup
- 2 tsp dijon mustard
- fresh black pepper
Instructions
- Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper.
- Cut the delicata squash in half lengthwise and scrape out seeds with a large spoon. Cut the halves into ¾ inch thick ½ moons and place on prepared baking sheet. Combine the maple syrup, olive oil and ½ salt and coat well and arrange squash in a single layer on pan. Place in the oven and roast for 20-30 minutes or until squash is beginning to brown, tossing halfway through. Remove and let cool.
- Turn oven to 350 degrees F. Spread pecans in a single layer on a small baking sheet. Roast for 5-10 minutes until fragrant and toasted, stirring halfway through. Alternatively, you can toast them in a dry skillet over medium heat, stirring occasionally until fragrant and lightly toasted, about 5-6 minutes. In both methods, make sure to keep a close watch on them as they can burn easily. Let cool while you prepare the vinaigrette.
- Wash the arugula and place in a large salad bowl.
- Add the parmesan, cranberries or pomegranates, pecans and the cooled squash.
- Put all dressing ingredients in a jar with a lid and shake vigorously until well mixed.
- Pour desired amount of dressing over salad and toss well.
Leave a Reply