Description

This Bohemian Squash Salad features caramelized delicata squash, crisp apples, and crunchy walnuts atop a bed of mixed greens, all drizzled with a light cider vinaigrette.

Ingredients

Units Scale

1 teaspoon olive oil
1 medium delicata squash, halved lengthwise and seeded
6 ounces mesclun and arugula mix
1 Golden Delicious apple, cored and sliced into thin semi circles
1/4 cup chopped walnuts
1/4 cup shaved Parmesan cheese
Salt and pepper to taste
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/4 cup extra-virgin olive oil

Instructions

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Cut the delicata squash into 1/2-inch thick semi circles. Toss the squash with 1 teaspoon olive oil, salt, and pepper, and spread onto a lined baking sheet.
Roast the squash in the preheated oven for 20 minutes, flipping halfway through, until golden brown and caramelized.
While the squash is roasting, prepare the vinaigrette by whisking together apple cider vinegar, honey, Dijon mustard, and 1/4 cup extra-virgin olive oil in a small bowl. Season with salt and pepper to taste.
In a large bowl, combine the mesclun and arugula mix, sliced apple, and chopped walnuts.
Once the squash is roasted, let it cool slightly, then add to the salad along with the shaved Parmesan cheese.
Drizzle the salad with the prepared cider vinaigrette and toss gently to combine.
Serve immediately, garnished with additional Parmesan shavings if desired.

Notes

Delicata squash has a thin skin, making it easy to slice and cook. You can substitute the Golden Delicious apple with any sweet apple variety. Toast the walnuts for added flavor. This salad is best served fresh but can be prepared in advance by roasting the squash and making the vinaigrette ahead of time.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 12
Sodium: 150
Fat: 15
Carbohydrates: 28
Fiber: 4
Protein: 4
Cholesterol: 5