Roasted Delicata Squash Salad
Courtesy of Charlotte Russell
Ingredients:
- One Delicata squash
- MOV Butternut Squash Seed Oil
- MOV Cranberry-Pear Balsamic Vinegar
- Raw pepitas or Stony Brook Pepitas
- Mesclun or salad greens of your choice
Directions:
Halve & seed one Delicata squash, & slice into ¼”- thick crescents.
Place crescents on baking sheet lined with parchment paper and drizzle with Butternut Squash Oil.
Roast @ 425 for 25-35 minutes (until lightly browned & starting to caramelize).
Cut roasted slices in thirds & arrange on a salad plate on top of good mesclun.
Spread pepitas in a layer on an iron skillet, turn the heat on medium high, wait until one pops, then stir for a couple of minutes, turn off the heat, and stir again a couple of times as they continue to brown slightly.
Sprinkle liberally with roasted pepitas, then drizzle with Cranberry-Pear Balsamic Vinegar. Mix lightly & serve (ideally while squash is still warm).
(Makes 2 generous salads or 3 small ones.)
Enjoy!
Halve & seed one Delicata squash, & slice into ¼”- thick crescents.
Place crescents on baking sheet lined with parchment paper and drizzle with Butternut Squash Oil.
Roast @ 425 for 25-35 minutes (until lightly browned & starting to caramelize).
Cut roasted slices in thirds & arrange on a salad plate on top of good mesclun.
Spread pepitas in a layer on an iron skillet, turn the heat on medium high, wait until one pops, then stir for a couple of minutes, turn off the heat, and stir again a couple of times as they continue to brown slightly.
Sprinkle liberally with roasted pepitas, then drizzle with Cranberry-Pear Balsamic Vinegar. Mix lightly & serve (ideally while squash is still warm).
(Makes 2 generous salads or 3 small ones.)
Enjoy!