We tend to think about using autumn squashes in soups more than anything, but there are so many ways to enjoy them. Roasted Delicata Squash Salad is a simple way to eat delicata squash along with several other flavors. This salad also includes pecans, cranberries, goat cheese, and fried sage leaves with a sherry vinaigrette ... so how can you go wrong?
¼cupchopped pecanstoasted (Instructions are below)
10-12fresh sage leavesfried (Instructions are below)
2Tablespoonsdried cranberries
1ouncefresh goat cheese
FOR THE SHERRY VINAIGRETTE
4Tablespoonsolive oil
1Tablespoonsherry vinegar
½teaspoonDijon mustard
salt, to season
Instructions
Preheat the oven to 425°F.
Scoop the seeds out of the squash and cut into ½-inch slices. Lay the slices on a parchment paper lined baking sheet, drizzle with some olive oil, then sprinkle salt, pepper, and ground sage to season. Place the baking sheet in the oven and roast for about 15 minutes until the slices are soft and slightly turning color.
While the squash is roasting, put a dry skillet over medium-high heat. Add the pecans and toast till they are fragrant and just starting to turn color. Remove to a plate to let them cool. Wipe out the skillet with a paper towel.
To the same skillet, add just enough oil to coat the bottom. Heat over medium-high heat, then add the sage leaves in a single layer. When they crisp up and start to turn color, remove them to a paper towel lined plate. Sprinkle with salt to season. This takes all of about 2 minutes!
Whisk all of the ingredients for the vinaigrette together, then pour over the greens to coat. Use as much or as little as you prefer. Place the dressed greens on a platter.
Sprinkle the toasted pecans and cranberries over the greens. Crumble the goat cheese over the top. Lay the roasted delicata squash on top, then tuck the fried sage leaves in.