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YES YOU CAN MAKE: ROASTED SQUASH FALL SALAD WITH MAPLE VINEGARETTE


Move over butternut squash, there is a new squash in town...the delicata squash. It's easier to cook than butternut squash and requires less prep time. Yes, please! Today's recipie is for a tasty delicata squash salad that makes the perfect start to a wintery meal. This would also be a great salad to bring to a potluck.

Ingredients

1 Pomegranate
1 Delicata squash
Handful of roasted pistachios
Grated parmesan
1-2 cups of baby kale
1.5 Tbsp of maple syrup
1.5 Tbsp of apple cider vinegar
1 Tbsp of olive oil (plus more for roasting)
Salt & pepper

Step No 1.

I learned this handy trick last year. To take seeds out of a pomegranate, cut lengthwise, open a little then hit with a wooden spoon. Take out all of your frustrations on that pomegranate. It is almost like magic. The seeds just fall right out.




Step No 2

To make the vinaigrette mix equal parts maple syrup and vinegar with a splash of olive oil. I like mine on the more vinegar side so I tend to go light on the olive oil. Add salt and pepper to taste. 


Step No 3

To roast the squash, set the oven to 450. Cut in half and scoop out the seeds. Slice about 1/4 in thick slices using a sharp knife. Lay the pieces on a cookie sheet with parchment paper. Sprinkle with plenty of salt, a nice dose of pepper and a drizzle of olive oil. 


Step No 4

Assemble the salad. Put the baby kale then layer on the pomegranate seeds, pistachios and parmesan. When the squash is finished cooking (about 20 mins until nice and charred) layer on top.


Drizzle dressing over salad.



This recipe will make extra squash. Feel free to eat by itself as a delicious snack or paired with chicken and veggies. The perfect fall meal! 


ELLIE SF TRAVELS: PALM SPRINGS

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