Roasted Delicata Squash Salad

With much eye-rolling and shoulder shrugging, my family has finally accepted my insistence that a salad grace our Thanksgiving table. If I left it up to my husband or my brothers, we would have a square meal of all white and brown dishes: turkey, mashed potatoes, stuffing, sweet potatoes, rolls, pumpkin pie. And not that there’s anything wrong with that (I mean come on, it’s all so delicious), but my stomach and eyes need a little variety for such a big, heavy meal. 

This year though I’m thinking this roasted delicata squash salad is going to make an appearance. Delicata squash are roasted in lemon zest, salt and pepper and a bit of good parmesan cheese until they are brown and crispy. Tossed with arugula, a honeycrisp apple, tangy goat cheese, toasted pumpkin seeds and dried cranberries; this salad is the essence of fall in a bite. 

I love delicate squash because you don’t have to peel them. I also think they hold up a little better than other squashes when roasted. I don’t love any kind of mushy vegetable, but especially squash. I roast the delicata squash for just a few minutes and they come out crispy and golden brown; perfect for this salad.

Roasted Delicata Squash Salad

For the Squash

 2 delicata squash, washed and cut in half with seeds and pulp removed
 Zest of half a lemon
 1 teaspoon minced garlic
 2 tablespoons extra virgin olive oil
 1 teaspoon parsley
 2 tablespoons grated parmesan cheese
 Kosher salt and black pepper.

Cut the squash into half inch pieces. In a large ziplock bag or bowl, toss the squash in olive oil, lemon zest, parsley, parmesan cheese and a liberal pinch of salt and pepper. Set aside and allow to marinate for one hour. When ready to roast, preheat oven to 450 degrees. Arrange squash on a baking sheet sprayed with cooking spray. Make sure to get all the bits of parmesan cheese and lemon zest onto the tray. Roast in the oven for about 10-12 minutes, flipping the squash halfway through the cooking time. The squash is done when they begin to turn golden brown and a fork easily pierces the flesh. Remove from oven and allow to cool.

For the Salad

 5 ounces arugula
 Roasted delicata squash
 1 honeycrisp apple, diced
 2 tablespoons toasted pumpkin seeds
 2 tablespoons toasted slivered almonds
 2 tablespoons dried cranberries
 2-3 tablespoons crumbled goat cheese
 Juice and zest of 1 lemon
 2 tablespoons extra virgin olive oil
 Kosher salt and black pepper

To assemble the salad, toss the arugula with the lemon juice, lemon zest and olive oil in a large bowl. Let sit for 5 minutes. Layer the squash, apple, pumpkin seeds, almonds, cranberries, and goat cheese over the arugula. Garnish with kosher salt and pepper.

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