Delicata Squash Fall Harvest Salad
A Fall Harvest Salad made with a base of baby arugula and baby spinach.
Top with roasted delicata winter squash, dried cranberries, candied pecans, goat cheese and a whipped balsamic vinaigrette with thyme.
This salad was made for the team at Rise Pet Health, a speciality veterinary clinic in Laguna Hills, California. This recipe is great for seasonal holiday parties and gatherings.
FALL HARVEST SALAD
Here are the ingredients you will need to make this salad:
Baby arugula
Baby spinach
Delicata squash
Dried cranberries
Pecans
Goat cheese
Balsamic vinegar
Extra virgin olive oil
Dried thyme
Garlic clove
Dijon mustard
Sea salt
Black pepper
WHIPPED BALSALMIC VINAIGRETTE
By adding the ingredients of a vinegar and olive oil based dressing to a blender, you will get a whipped consistency.
Try this recipe for Whipped Balsamic Vinaigrette.
If you don’t have a blender, simply add all the ingredients to a share and shake well. You won’t get the same whipped consistency but your will get the same great flavor.
TIPS FOR SALAD ASSEMBLY
- Make extra dressing so you have leftovers for meals later in the week.
- If you aren’t familiar with cooking squash, buy the smallest sizes you can find so you become comfortable slicing and de-seeding.
- If you don’t have a blender, you can make the salad dressing by using a jar and shaking the ingredients together.
- You can buy candied pecans or you can make them yourself. Try this recipe for savory sweet nuts.
- This salad looks beautiful served on wood cutting boards, serving boards and paddles. I like the olive wood products from Forest Decor.
IF YOU LIKE THIS SALAD RECIPE, TRY THE FOLLOWING
- Fall Meal Prep Salad with Kabocha Squash
- Antioxidant Kale Salad with Blueberries & Walnuts
- Lime Cilantro Jalapeno Vinaigrette
- Winter Sun Roasted Vegetable Salad
- Probiotic Carrot Ginger Miso Dressing (Soy Free)
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Delicata Squash Salad
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
A healthy, sweet and savory salad to enjoy all fall and winter. Great for holiday gatherings.
Ingredients
- 2 delicata winter squash, medium in size
- 1 5-oz container of baby arugula
- 1 5-oz container of baby spinach
- 1/2 cup dried cranberries
- 1/2 cup candied pecans
- Small container of goat cheese
- Extra virgin olive oil
- Sea salt
- Coarse black pepper
- Whipped Balsamic Vinaigrette
Instructions
- Preheat oven to 400 degrees, convection setting (425 if you don’t have convection setting). Prepare 2 baking sheets with parchment paper.
- Trim both ends of the delicata squash. Slice in half (down the middle). Scoop out the seeds with a spoon and discard. Dice into 1/2-inch half moons. Drizzle lightly with olive oil and toss to make sure all squash is covered. Place evenly on baking sheet (do not over crowd). Season with salt and pepper. Bake for 20- 25 minutes, flipping squash over half way through cooking for even browning.
- Remove from oven to let cool and assemble salad.
- In large salad bowl, combine arugula and spinach. Toss lightly with dressing. Top with squash, cranberries, pecans and crumbled goat cheese. Serve immediately and enjoy.
Notes
- Do not overcrowd the squash on the baking sheet or else the vegetable will steam, not roast and you won’t get browning and carmelization.
- You can substitute the dried cranberries for dried cherries or fresh pomegranates.
- You may substitute goat cheese for feta, crumbled blue cheese or gorgonzola.
- This salad would be delicious with any squash. Try kabocha, butternut or other types you have access to.
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