| Roasted Delicata Squash Salad |
| This autumn salad is great for lunch or as a first course for dinner. |
| Serves 4 |
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| Ingredients | Directions |
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2 Lb Delicata Squash (2 medium) 1/3 cup olive oil 1/2 tsp salt 1/8 tsp black pepper |
Place a rack into the bottom third of the oven. Preheat the oven to 375F. Cut the squash in half lengthwise, and scoop out the seeds with a spoon. Do not peel. Cut the squash into 3/4" cubes. Place the cubes in a bowl and toss with olive oil, salt, and pepper. Spread on a baking sheet in one layer without crowding. Roast squash for 20 minutes. Stir the squash, and roast another 10-15 minutes or until very tender. Cool until warm (about 15 minutes). While squash cools, make the salad. |
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2 tsp lemon juice 1 tsp balsamic vinegar 1/2 tsp Dijon mustard (optional) 3 Tbsp olive oil Salt and pepper to taste |
In a small bowl mix lemon juice, balsamic vinegar, and Dijon mustard with a fork until well blended. Pour the olive oil in a slow steady stream whisking constantly. Whisk until well combined. Season with salt and pepper.
Tips: This is a basic vinaigrette dressing. It is made by combining 1 part acid with 3 parts oil. I find the combination of lemon juice and balsamic vinegar to be particularly good, but you can use any white wine vinegar or lemon juice for the acid. The mustard helps the dressing emulsify (keeps oil and acid from separating). If you don't have Dijon mustard, just skip it (do NOT use yellow mustard). |
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8 cups mixed greens 1/2 cup dried cranberries 1/4 cup pine nuts, toasted |
Put the greens into a big bowl and toss with the dressing and salt to taste. Only use as much dressing as you need to coat the greens lightly (otherwise the acid in the dressing will wilt them). Arrange salad on plates, top with roasted squash. Sprinkle with dried cranberries, and pine nuts, and serve. |