Delicata Squash & Apple Salad
This week’s harvest brought in the very first tastes of fall, and we couldn’t be more excited to celebrate with a seasonal salad. Fall salads are my favorite — they’re full of sweet treats like roasted root veggies and squash, plus crisp fruits like apples and pears. Toss in some nuts and tangy cheese, and you’ve got the perfect balance of flavors.
Delicata squash is one of my go-tos for salads, so as soon as I saw it in the harvest, I knew exactly what to make. Tip: Roast the squash ahead of time! Once cooled, it keeps well in the fridge for 2–3 days, so you can throw this salad together quickly whenever you need it.
Delicata Squash & Apple Salad
Ingredients:
1 delicata squash
1 apple
½ cup pepitas or walnuts
1 block feta or ½ cup goat cheese 1/4 lb spinach or arugula (1/2 bag)
For the dressing:
2 tbsp maple syrup
1 tsp Dijon mustard
1 tbsp apple cider vinegar
2–3 tbsp olive oil (EVOO)
Pinch of salt
Directions:
Preheat oven to 400°F. Slice delicata squash into half-moons, scoop out seeds, and roast on a sheet pan with a drizzle of olive oil and pinch of salt until tender and caramelized (20–25 minutes).
Thinly slice the apple.
Whisk together maple syrup, Dijon, apple cider vinegar, olive oil, and salt for the dressing.
Toss greens, roasted squash, apple slices, nuts/seeds, and cheese with the dressing.