When you think of fall, you think of squash and what better/easier way to incorporate squash in your meals than using delicata squash. Delicata squash requires no peeling of the skin (yay!) and when cut thinly, cook quickly. This salad is the perfect combination of sweet, salty, crunchy, fresh, and spicy, so basically there is everything you could want in a good salad. Of course, feel free to add or substitute your favorite fall foods into this recipe and as always, enjoy!
Yields: 4 Large Servings
Prep Time: 15 minutes
Cook Time: 20 minutes
For the squash:
1 delicata squash, peel on, deseeded, sliced in thin half moons
2 tablespoons maple syrup
½ teaspoon salt
½ teaspoon pepper
For the pecans:
½ teaspoon salt
â…› teaspoon cayenne pepper
¼ teaspoon ground cinnamon
â…› teaspoon ground clove
â…› teaspoon ground nutmeg
1 cup pecan halves
2 tablespoons butter
2 tablespoons brown sugar
1 tablespoon water
For the apple cider dressing:
¼ cup raw apple cider vinegar
2 tablespoons maple syrup
2 teaspoons dijon mustard
¼ teaspoon ground pepper
¼ teaspoon salt
¾ cup olive oil
For the salad:
1 bag arugula
¼ cup crumbled goat cheese
¼ cup pomegranate seeds
Preheat oven to 375 degrees. Prepare a sheet pan with parchment paper. Toss the cut delicata squash with the maple syrup, salt and pepper and spread evenly on the sheet pan. Roast in the oven for about 20 minutes or until soft and caramelized.
While the squash is roasting, prepare another sheet pan with parchment paper and set aside. In a small bowl, mix together the salt, cayenne, cinnamon, clove, and nutmeg, set aside. In a large skillet placed over medium heat, start toasting the pecans for about 5 minutes or until fragrant and crunchy. Continuously stir the nuts to prevent from burning. Add in the butter and the spice mixture and stir to combine. Add in the brown sugar and water, stir to coat the nuts. Take the mixture off the burner once the mixture becomes thick. Spread the nuts evenly on the sheet pan and let cool completely.
To make the dressing, whisk together apple cider vinegar, maple syrup, dijon mustard, salt, pepper, garlic and parsley. Gradually drizzle in the olive oil into the apple cider mixture while whisking. Set aside for salad assembly.
To assemble salad, toss washed arugula with the dressing. Add as much or as little dressing as you desire. Once tossed, add in the squash, pecans, goat cheese, and pomegranate seeds.