Delicata Squash Salad

The minute October hits and Autumn is among us, I start to harvest anything “fall” like a crazy person. Pumpkin, squash, apples…don’t we all? Winter squash is one of my favorite things to prepare, and delicata squash is at the very top. It’s sweet and savory, and also one of the most easiest squash to prepare. The flesh is soft enough where you can eat the skin without having to peel it off, it cooks fast, slices easily and has a lovely flavor especially when seasoned with fall favorites like cinnamon, nutmeg and honey. This is my go-to salad for any fall or winter holiday, or to just enjoy on a regular cozy night.

DELICATA SQUASH SALAD

Salad:
1 large delicata squash
5 ounces of spinach & arugula mixed
1 pomegranate, seeded
1/4 cup of pumpkin seeds
2 ounces of truffle goat cheese (or feta)
1/2 Tbs. of olive oil
1/2 Tbs. of honey
1/2 Tbs. of maple syrup
1/2 tsp. cinnamon
1/2 tsp. salt

Maple Honey Mustard Dressing:
3 Tbsp. extra-virgin olive oil
2 Tbsp. apple cider vinegar
2 Tbsp. tahini
1 Tbsp. maple syrup (or honey, or mix both)
2 tsp. Dijon mustard
1 tsp. fresh thyme leaves
1/2 tsp. kosher salt
1/2 tsp. of cracked black pepper

Start by cutting your squash in half lengthwise, and deseed. Slice into 1/2 inch moon slices. Place in a large bowl and toss with the olive oil, maple syrup, honey, cinnamon and salt. Spread out onto a baking sheet and roast at 425 degrees for 25 minutes, flipping the squash halfway through. At the last 5 minutes, take the cookie sheet out and sprinkle with the pumpkin seeds. Return to the oven. Take squash mixture out of the oven to cool. Meanwhile combine all dressing ingredients and whisk till smooth. Add the greens to a large salad bowl and toss with one tablespoon of dressing. Place the squash slices on top with the pumpkin seeds. Add the pomegranate seeds, and sprinkle goat cheese on top. Drizzle with another tablespoon of dressing and serve.