Roasted Delicata Squash Salad
w/Lychee White Balsamic Vinaigrette
From the Veronica Kitchens

Ingredients:   
For the Salad:
  • 1/2 cup toasted pumpkin seeds or Stony Brook Pepitas
  • 4 to 5 cups loosely packed blend of baby arugula and baby spinach,  about 4 to 5 ounces
  • 1/3 cup dried cranberries
  • 1/3 cup crumbled chevre cheese
  • 1 medium tart apple cored, and thinly sliced
  • freshly ground black pepper to taste

Lychee Vinaigrette Ingredients:
Roast the Squash:
Preheat oven to 400 degrees F. Coat a large, rimmed baking sheet with nonstick cooking spray or line with parchment paper.

Slice the ends off the squash and discard. Slice it in half, lengthwise and use a spoon to scrape out the seeds. Place the halves skin-side up on the cutting board and slice crosswise into ½- to ¾-inch thick slices.
 
Place the sliced squash on the prepared baking sheet, drizzle with olive oil and lychee balsamic whisked together. Season with sea salt and pepper. Use your hands or a spatula to mix until well coated.

Transfer to the oven and roast for 20 minutes, or until fork tender. Remove from the oven and allow the roasted squash to cool while you continue with the rest of the recipe.
 
Lychee Balsamic Vinaigrette:
Add the olive oil, lychee balsamic vinegar, mustard, lemon juice, salt and pepper to a jar or other airtight container. Secure the lid and shake vigorously for about 10 seconds, or until thickened. Set aside.
 
Assemble the Salad:
Cover the bottom of a wide shallow bowl or platter with the arugula and baby spinach.

Top with roasted squash, dried cranberries, toasted pumpkin seeds, and goat cheese.

​Drizzle with dressing and finish with a little freshly ground black pepper.