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Looking for an unexpected holiday side dish? Try this festive roasted delicata squash salad with bitter greens, tart apples, and walnuts.
Scale
Ingredients
For the Salad
- 1 delicata squash
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 5 packed cups arugula
- 1 small head radicchio, cored and thinly sliced
- 1 tart apple, cored and thinly sliced
- 1 cup roasted walnut halves
For the Dressing
- 2 tablespoons red wine, champagne, or apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons maple syrup or honey
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 3 tablespoons extra virgin olive oil
Instructions
- Preheat the oven to 425ºF.
- Halve the squash lengthwise and scoop out the seeds and strings; discard. Cut the squash into 1/4-inch-thick slices. Place on a large rimmed baking sheet and drizzle with the oil, paprika, cinnamon, salt, and pepper. Toss to coat and arrange in a single layer. Roast until golden brown, 20 to 25 minutes, stirring once halfway through cooking.
- Meanwhile, make the dressing. In a shallow bowl, whisk together the vinegar, mustard, maple, salt, and pepper. While continually whisking, gradually stream in the oil and whisk until the dressing is emulsified.
- To serve, combine the arugula, radicchio, apple, walnuts, and squash in a large mixing bowl. Drizzle with the dressing and gently toss to coat (toss with your hands to avoid breaking up the squash pieces). Serve immediately.
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 218
- Carbohydrates: 7.4 g
- Fiber: 3.3 g
- Protein: 5.6 g
Keywords: thanksgiving, holiday, salad, apple, delicata squash
