Description
This delicata squash salad combines roasted squash, Honeycrisp apples, goat cheese, rosemary pecans, and apple cider vinaigrette for the ultimate salad recipe.
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Ingredients
Units
Scale
The Squash
- 2 delicata squash, chopped
- 1 Tbs olive oil
- Salt to taste
The Pecans
- 1 1/2 cups pecans
- 1 1/2 Tbs maple syrup
- 1 Tbs fresh rosemary, chopped
- 1 Tbs olive oil
- 2 tsp vanilla extract
- 1/4 tsp pepper
- Salt to taste
Apple Cider Vinaigrette (yields 1 cup dressing)
- 3 Tbs apple cider
- 2 Tbs honey mustard
- 3 Tbs orange or clementine juice
- 1/3 cup + 2 Tbs olive oil
- 3 Tbs shallots, chopped
- 1 Tbs maple syrup
- Salt and pepper to taste
The Salad
- Roasted delicata squash
- Your favorite spring mix
- Rosemary roasted pecans
- 2 Honeycrisp apples, chopped
- Goat cheese, 4 ounces
- Fried sage, optional
- Salt and pepper, to taste
- Apple cider vinaigrette
Instructions
The Squash
- Preheat oven to 350 degrees Fahrenheit.
- Line a baking sheet or lasagna pan with parchment paper or use a Silpat.
- Mix all ingredients together and bake for 25-30 minutes, or until soft.
The Pecans
- Preheat oven to 375 degrees Fahrenheit.
- Line a baking sheet or lasagna pan with parchment paper or use a Silpat.
- Mix all ingredients together and bake for 10-12 minutes.
Apple Cider Vinaigrette (yields 1 cup dressing)
- Mix all ingredients together until well blended.
The Salad
- Mix all ingredients together. Yields about 8 plates.
