Roasted Delicata Squash Salad
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?
Ingredients
- ½ delicata squash
- ½ teaspoon ground sage
- olive oil to drizzle on squash slices
- salt and pepper to season
- 2.5 ounces mixed lettuce greens about 75 grams
- ¼ cup chopped pecans toasted (Instructions are below)
- 10-12 fresh sage leaves fried (Instructions are below)
- 2 Tablespoons dried cranberries
- 1 ounce fresh goat cheese
FOR THE SHERRY VINAIGRETTE
- 4 Tablespoons olive oil
- 1 Tablespoon sherry vinegar
- ½ teaspoon Dijon 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.