Roasted Delicata Squash Salad with Pomegranate and Goat Cheese
This delicious fall salad is a great way to eat your harvest and tastes just as good as it looks!
Equipment
- Baking sheet
- Kitchen knife
- Mixing bowl
Ingredients
- 3 tbsp Olive Oil
- 1 small Delicata Squash
- 1/4 cup Pomegranate Seeds
- 1/4 cup Pecan Halves
- 2 ounces Goat Cheese
- 3 handfuls Mixed Greens Could sub Arugala
- 1 tbsp Balsamic Vinegar Preferably reduced
- Salt
Instructions
- *This step can be done the day before for easy preparation.Preheat oven to 350. Slice the delicata horizontally, creating round saucers. Using a spoon, carve out the inside seeds to create rings.
- Place in mixing bowl and coat with half of the olive oil and some salt. Toss to coat evenly and place on baking sheet in the oven. Cook for roughly 30 minutes, turning half way. If making ahead of time, store in the refrigerator and warm prior to serving.
- In mixing bowl, add lettuce and toss lightly with olive oil and salt. Assembly on a serving platter and top with delicata rings, pomegranate seeds, pecans and crumbled goat cheese.
- Drizzle with reduced balsamic vinegar. Enjoy!Variation: for a sweeter dish, you could candy the pecans.