April 26th, 2024
Recipes
Delicata Squash and Apple Salad
Valentina P
- Difficulty
•
- Time 30"
Take advantage of squash season with this easy, crowd-pleasing salad recipe. It combines tender roasted delicata squash with crisp apples and toasted pecans for a truly fall-inspired meal. A quick honey mustard vinaigrette is the finishing sweet-and-savory touch.
How To MakeDiet Type: Paleo
Shopping List
-
Salad
- 8 ounces delicata squash (about 1 small, Note 1)
- 2 ounces arugula
- 1 small apple, thinly sliced (such as fuji or honeycrisp)
- 33333333/100000000 cup pecans
- 1/2 tablespoon cooking oil Vinaigrette
- 3 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon dijon mustard
- 1/2 tablespoon honey
- salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 400°F. Rinse the squash and cut off the stem. Slice the squash in half horizontally and scoop out the inner seeds. Slice each squash half into thin 1/4 to 1/2 inch half-moon slices (reference images above). Toss the sliced squash with the 1/2 tablespoon of oil and spread evenly on a baking sheet.
- Step 2: Roast the squash for 20 to 25 minutes, or until fork-tender. Flip the squash over halfway through cooking. Set aside to cool. Note: If substituting with a different squash or potato variety, the cooking times may need to be increased.
- Step 3: Meanwhile, stir together the vinaigrette ingredients in a small bowl. Refrigerate until ready to use.
- Step 4: Toast the pecans on a dry frying pan over medium heat for 4 to 6 minutes, or until fragrant. Shake the pan often to avoid burning. Transfer the toasted pecans to a bowl to cool.
- Serve: Combine the arugula, warm squash, pecans, and sliced apples in a mixing bowl. Add a splash of the vinaigrette just before serving and toss to combine. Serve with any reserved vinaigrette on the side.
Recipe Notes
Note 1: Delicata squash is a seasonal squash with edible skin when cooked. It can be substituted in this recipe with an equal amount of peeled butternut squash or sweet potato.
Nutrition
Take advantage of squash season with this easy, crowd-pleasing salad recipe. It combines tender roasted delicata squash with crisp apples and toasted pecans for a truly fall-inspired meal. A quick maple mustard vinaigrette is the finishing sweet-and-savory touch.
How To MakeDiet Type: Plant-based
Shopping List
-
Salad
- 8 ounces delicata squash (about 1 small, Note 1)
- 2 ounces arugula
- 1 small apple, thinly sliced (such as fuji or honeycrisp)
- 33333333/100000000 cup pecans
- 1/2 tablespoon cooking oil Vinaigrette
- 3 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon dijon mustard
- 1/2 tablespoon maple syrup
- salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 400°F. Rinse the squash and cut off the stem. Slice the squash in half horizontally and scoop out the inner seeds. Slice each squash half into thin 1/4 to 1/2 inch half-moon slices (reference images above). Toss the sliced squash with the 1/2 tablespoon of oil and spread evenly on a baking sheet.
- Step 2: Roast the squash for 20 to 25 minutes, or until fork-tender. Flip the squash over halfway through cooking. Set aside to cool. Note: If substituting with a different squash or potato variety, the cooking times may need to be increased.
- Step 3: Meanwhile, stir together the vinaigrette ingredients in a small bowl. Refrigerate until ready to use.
- Step 4: Toast the pecans on a dry frying pan over medium heat for 4 to 6 minutes, or until fragrant. Shake the pan often to avoid burning. Transfer the toasted pecans to a bowl to cool.
- Serve: Combine the arugula, warm squash, pecans, and sliced apples in a mixing bowl. Add a splash of the vinaigrette just before serving and toss to combine. Serve with any reserved vinaigrette on the side.
Recipe Notes
Note 1: Delicata squash is a seasonal squash with edible skin when cooked. It can be substituted in this recipe with an equal amount of peeled butternut squash or sweet potato.
Nutrition
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Delicata Squash and Apple Salad
PT30M 8 ounces delicata squash (about 1 small, Note 1) 2 ounces arugula 1 small apple, thinly sliced (such as fuji or honeycrisp) 33333333/100000000 cup pecans 1/2 tablespoon cooking oil 3 tablespoons extra virgin olive oil 1 tablespoon apple cider vinegar 1/2 tablespoon dijon mustard 1/2 tablespoon honey salt and pepper, to taste Gluten Free Paleo Vegan 3 Servings
Ingredients:
