Roasted Delicata Squash Salad with cranberries is light, bright and flavorful! It’s a perfect way to celebrate the fall and winter season.
Apple Cider Dressing
Preheat oven to 400 degrees F.
Squash: Wash delicata squash, cut ends off, slice in half lengthwise and scrape seeds out with a sharp-edged spoon. Lay squash cut side down and cut into 1/4 inch slices. Toss with 1 tablespoon olive oil. Using a rimmed baking sheet lined with a silpat, parchment paper or lightly greased, lay pieces in a single layer and lightly sprinkle with mineral salt. Cook for 40 minutes stirring once or twice.
Candied Nuts: In a medium bowl, toss the nuts and cranberries with a glug of maple syrup and dash or two of the optional cinnamon. Place mixture on a small rimmed baking sheet that has been lined or lightly greased. Add to the oven with the squash for the first 10 – 15 minutes of baking stirring after 10 minutes. Remove, let the nuts harden.
Vinaigrette: In a small bowl combine the dressing ingredients and mix well.
Assemble: In a large mixing bowl combine the leafy greens, onion, slightly cooled squash, cranberry/nut mixture and dressing, toss well. Add in cooked grain of choice and gently toss again.Season with salt and pepper.
Serve warm or at room temperature, can also be served chilled.
Serves 4 – 6
Store: Leftovers can be stored covered in the refrigerator for 3 – 4 days.
I used quinoa here adding cinnamon while cooking. My recipe for the quinoa is:
In a small saucepan, bring water, quinoa and cinnamon to a boil, cover, reduce to low and simmer for 15 minutes. Uncover and let 10 minutes, fluff with a fork. Use as directed above.
Keep those seeds for roasting, use this recipe for Roasted Pumpkin Seeds. It works great with delicata seeds too. They roast up crunchy and make for a great snack!
Substitute pecans with walnuts.