Description
A healthy, sweet and savory salad to enjoy all fall and winter. Great for holiday gatherings.
Ingredients
Scale
- 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.