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Pumpkin is obviously the most popular squash, and this time of year we see pumpkin spice everything. But there are dozens of other squash varieties!
The skin on delicata squash is very delicate (hence the name), meaning it’s thin and edible so you don’t have to peel it! Just cut in half to scoop out the seeds and slice into half moons. The ridges on the squash contribute to its attractiveness, and it looks really beautiful by itself or in a salad.
My preferred method of cooking squash is roasting at a high temperature. And don’t flip it! That’s how you get beautiful caramelization and browning. Also, don’t overcrowd your roasting pan or the squash will produce too much steam and never get crisp. In the salad recipe I’m sharing today, I paired the squash with brussels sprouts, which also come into season in the fall.
Squash harvest salad
Yield: 6 servings
Ingredients
- 2 delicata squash, seeds removed and sliced into 1/2-inch thick moons
- 12 ounces brussels sprouts, trimmed and halved
- 6 Tablespoons extra virgin olive oil
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons maple syrup
- 1 Tablespoon stone ground mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 cups kale
- 1 small shallot, thinly sliced
- 1/3 cup feta, crumbled
- 1/4 cup pomegranate arils
- 2 Tablespoons roasted pepitas
Directions
- Preheat oven to 450 degrees Fahrenheit. Line 3 baking sheets with parchment paper.
- Divide delicata squash between 2 baking sheets and evenly spread brussels sprouts on third baking sheet.
- Drizzle vegetables with olive oil and sprinkle with salt and pepper.
- Roast vegetables for 20 minutes. Do not flip vegetables to allow for caramelization.
- Remove from oven.
- Combine olive oil, apple cider vinegar, maple syrup, mustard, salt, and pepper in mason jar and shake until combined.
- Add kale to large bowl. Drizzle a little dressing on kale and massage leaves for about 1 minute.
- Add squash, brussels sprouts, shallot, feta, pomegranate arils, and pepitas.
- Drizzle dressing on top and mix.
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