Ultimate Fall Salad
Ingredients
2 medium delicata squash (about 2 pounds total)
1 tablespoon extra virgin olive oil
pinch of salt
arils from 1 pomegranate (about 1 cup) or a generous handful of dried cherries or cranberries
1/3 cup raw pepitas (green pumpkin seeds) or chopped pecans
3-4 ounces (about 3/4 cup) crumbled feta cheese or goat cheese
For the maple-balsamic vinaigrette:
3 tablespoons extra virgin olive oil
1 1/2 tablespoons balsamic vinegar
2 teaspoons maple syrup
1 teaspoon Dijon mustard
1/4 teaspoon fine salt
freshly ground black pepper, to taste
Directions
Preheat the oven to 425 degrees F.
Wash the squash and scrape any tough pieces of skin off with a knife.
Cut the squash into 1/2-inch wide rounds. Using a spoon, scoop out the seeds from each of the rounds.
Sprinkle the squash with a generous tablespoon of olive oil and then add salt, to taste. Using your fingers, lightly coat all surfaces of the squash with olive oil.
Bake for 30-35 minutes, or until the squash is golden and tender, flipping it over halfway through.
In a medium skillet over medium-low heat, toast the pepitas or pecans, stirring constantly for 3-5 minutes, until they are lightly golden on the edges and fragrant. Remove from heat.
To prepare the maple-balsamic vinaigrette, whisk the balsamic vinegar, olive oil, maple syrup, salt, and Dijon mustard together in a small bowl. Generously season with black pepper, to taste.
Allow the squash to cool for a few minutes, then combine the pepitas, pomegranate, squash, and crumbled feta in a large serving bowl.
When ready to serve, sprinkle in the maple balsamic dressing, gently tossing to combine. Serve immediately.
