Arugula and Roasted Squash Salad
 
 
Serves: 6
Ingredients
  • 1 medium delicata squash
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • ½ teaspoon salt
  • 4 cups baby arugula
  • ½ cup pomegranate seeds or dried cranberries
  • ½ cup pecan pieces
  • ½ cup shaved parmesan
  • Maple Balsamic Vinaigrette:
  • 4 tbsp olive oil
  • 2 tbsp good quality balsamic vinegar
  • 1 tablespoon maple syrup
  • 2 tsp dijon mustard
  • fresh black pepper
Instructions
  1. Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Cut the delicata squash in half lengthwise and scrape out seeds with a large spoon. Cut the halves into ¾ inch thick ½ moons and place on prepared baking sheet. Combine the maple syrup, olive oil and ½ salt and coat well and arrange squash in a single layer on pan. Place in the oven and roast for 20-30 minutes or until squash is beginning to brown, tossing halfway through. Remove and let cool.
  3. Turn oven to 350 degrees F. Spread pecans in a single layer on a small baking sheet. Roast for 5-10 minutes until fragrant and toasted, stirring halfway through. Alternatively, you can toast them in a dry skillet over medium heat, stirring occasionally until fragrant and lightly toasted, about 5-6 minutes. In both methods, make sure to keep a close watch on them as they can burn easily. Let cool while you prepare the vinaigrette.
  4. Wash the arugula and place in a large salad bowl.
  5. Add the parmesan, cranberries or pomegranates, pecans and the cooled squash.
  6. Put all dressing ingredients in a jar with a lid and shake vigorously until well mixed.
  7. Pour desired amount of dressing over salad and toss well.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2020/10/09/kale-and-roasted-squash-salad/