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Roasted Delicata Squash Salad with Apple Cider Vinaigrette

Updated: Oct 23, 2021





















Apple Cider Vinaigrette:

1 teaspoon dijon mustard

1/4 cup apple cider vinegar

1 teaspoon honey

1 small shallot, minced

3/4 cup olive oil

1 teaspoon salt


Place everything in a jar and shake to mix. Set aside while you prepare the salad. The vinaigrette can be kept in the refrigerator for up to a week.

Delicata Squash Salad:


1 delicata squash

4 oz goat cheese

1/4 cup toasted almonds, roughly chopped

1 bag spinach

salt


Preheat oven to bake at 425 F.

Lay the squash on a cutting board lengthwise, and trim off both ends. Cut the squash in half lengthwise, and scoop out the seeds and stringy insides. Lay the squash, cut side down, on the cutting board and slice into 1/4 inch half moons. Repeat with the other squash half. Move the rounds to a baking sheet and toss with 2 tablespoons olive oil, 1 teaspoon salt and freshly ground black pepper. Roast for 20 minutes or until the squash is soft and starting to brown in places. Remove from the oven and allow to cool.


Place the spinach and pistachios in a bowl. Crumble the goat cheese on top and add the cooled squash. Drizzle on enough of the vinaigrette to lightly dress everything, sprinkle with salt and toss together.

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