Delicata Squash Salad Food

DELICATA SQUASH SALAD

Delicata Squash Salad image

Provided by Gaby

Number Of Ingredients 13

Ingredients

2 medium delicata squash (around 1 and 1/4 pounds total)
1 tablespoon olive oil
kosher sea salt and freshly cracked black pepper
4 heaping cups baby arugula
1 cup pomegranate arils
1/3 cup dried cranberries
1/3 cup raw pistachios
1/4 red onion (thinly sliced)
3 to 4 ounces feta cheese (crumbled)
4 tablespoons olive oil
2 tablespoon balsamic vinegar
1/2 teaspoon honey
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 425 degrees F. Slice the squash into 1/2-inch wide rounds and then cute each round in half. Use a spoon to scoop out the seeds from each round. Drizzle the squash with a generous tablespoon of olive oil and a sprinkle of sea salt. Toss to combine. Roast for about 30 minutes or until the squash is tender and golden, flipping halfway.
In a medium skillet over medium-low heat, toast the pistachios, stirring frequently, until they are fragrant and lightly golden on the edges. Remove from heat.
In a small bowl, whisk together the olive oil, balsamic vinegar, honey with a pinch of salt and pepper.
Once the squash has had a few minutes to cool, combine the arugula, pomegranate, dried fruit, toasted nuts, sliced red onion, crumbled feta and squash in a serving bowl. Toss with enough dressing to lightly coat the leaves. Serve immediately.

MAPLE-ROASTED DELICATA SQUASH SALAD WITH SPICED PEPITAS

Maple-Roasted Delicata Squash Salad with Spiced Pepitas image

I love roasting delicata squash particularly because the skin is so tender that is does not requiring peeling. This squash is tossed with maple syrup, chili powder and salt, resulting in a sweet, spicy and salty party for your taste buds.

Provided by Food Network Kitchen

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 delicata squash (about 1 pound 8 ounces)
1 tablespoon pure maple syrup
5 tablespoons plus 1 teaspoon extra-virgin olive oil
1 teaspoon chili powder
Kosher salt and freshly ground black pepper
1/3 cup raw pepitas
1/4 teaspoon hot smoked paprika
2 tablespoons sherry vinegar
1 tablespoon minced shallot
2 teaspoons Dijon mustard
1 small clove garlic, grated
1 small head frisée, cut into bite-size pieces (4 ounces)
1 small head little gem lettuce, cut into bite-size pieces (4 ounces)
1 head Bibb lettuce, torn into bite-size pieces (5 ounces)
1/2 cup pomegranate seeds
1/3 cup goat cheese crumbles

Steps:

Preheat the oven to 450 degrees F.
Trim and discard both ends of the delicata squash and cut in half lengthwise. Using a spoon, remove the seeds from the squash and discard. Place the squash cut-side down and slice crosswise into 1/4-inch-thick half-moons. Toss the squash with the maple syrup, 1 tablespoon of the olive oil, 3/4 teaspoon of the chili powder, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet until evenly coated. Spread evenly and roast until tender and beginning to brown, 20 to 22 minutes.
While the squash roasts, heat 1 teaspoon of the olive oil in a medium skillet over medium heat. Add the pepitas, hot smoked paprika, remaining 1/4 teaspoon chili powder, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the pepitas begin to pop, become fragrant and start to brown, 2 to 3 minutes. Remove from the heat and transfer the spiced pepitas to a small heatproof bowl.
Whisk together the sherry vinegar, shallot, Dijon, garlic, 1/8 teaspoon salt and a few grinds of pepper in a small bowl until smooth and combined. Slowly whisk in the remaining 4 tablespoons olive oil until emulsified. Taste and adjust the seasoning, if needed.
Toss the frisée with both lettuces in a large serving bowl. Add the majority of the spiced pepitas, pomegranate seeds and goat cheese crumbles, reserving some of each for garnish. Evenly drizzle the dressing around the rim of the bowl. Toss to coat evenly. Add the roasted squash and toss to combine. Garnish with the remaining pepitas, pomegranate seeds and goat cheese and serve.

ROASTED ACORN AND DELICATA SQUASH SALAD

Roasted Acorn and Delicata Squash Salad image

If using large mustard greens, remove the tough stems and tear leaves into bite-size pieces. Smaller leaves can be left whole.

Provided by Amy Chaplin

Categories Side Bake Thanksgiving Squash Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 4-6 servings

Number Of Ingredients 12

Ingredients

1 medium acorn squash (1 1/2 lb), quartered lengthwise, seeded, cut into 1/3" slices
1 medium delicata squash (1 lb), halved lengthwise, seeded, cut into 1/3" slices
2 tbsp plus 1/4 cup extra-virgin olive oil, divided
sea salt
freshly ground black pepper
4 tsp unpasteurized apple cider vinegar
1/2 cup cooked wheat berries, drained, cooled
2 oz small red or green mustard leaves (about 4 cups, loosely packed)
2 oz arugula leaves (about 4 cups, loosely packed)
1/4 cup thinly sliced red pearl onions or shallots
4 oz aged goat cheese, rind removed, shaved
1/4 cup Spiced Pumpkin Seeds

Steps:

Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper. Place acorn squash slices on 1 tray and sliced delicata on the other. Toss each with 1 Tbsp oil, 1/4 tsp salt, and a pinch of pepper.
Place in oven and roast for 30 minutes; flip squash, rotate the trays, and roast for another 10-15 minutes or until just beginning to brown. Remove from oven and set aside to cool.
Whisk vinegar, 1/4 cup oil, 1/4 tsp salt, and pepper to taste in a bowl; stir in wheat berries.
Spread half of greens over a serving platter or bottom of a wide bowl, then add half of acorn squash, delicata squash, pearl onions, goat cheese, and pumpkin seeds. Drizzle with half of dressing; repeat with remaining ingredients and dressing. Toss lightly; serve immediately.

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