Roasted Delicata Squash Salad
The autumn season brings a plethora of squashes and pumpkins to our tables. We tend to think about using them in soups more than anything, but there are so many ways to enjoy them. Roasted Delicata Squash Salad is a simple way to eat delicata squash along with several other flavors. This salad also includes pecans, cranberries, goat cheese, and fried sage leaves with a sherry vinaigrette ... so how can you go wrong?
How to prepare the delicata squash
Delicata squash is really convenient because as opposed to many other fall squashes, it is pretty easy to cut through. Cut it in half lengthwise, scrape out the seeds, and cut the halves in about ½-inch slices. There's no need to peel the squash.
To roast the delicata squash, put the slices in a single layer on a parchment paper lined baking sheet, drizzle with olive oil, and season with salt, pepper, and sage. Bake at 425F for about 15 minutes.
Prepare the add-ins
The add-ins are cranberries, goat cheese, and toasted pecans.
To toast the pecans, put the chopped pecans in a dry skillet over medium-high heat. Keep tossing until they start browning. Remove from the heat and allow to cool completely.
A finishing touch for the Roasted Delicata Squash Salad
... fried sage leaves. I'm telling you, folks, frying fresh sage leaves and putting salt on them is the way to go! Frying them brings out so much of the sage flavor, not to mention how crunchy they become!
How to serve Roasted Delicata Squash Salad
Make a sherry vinaigrette and toss the baby greens in it. Lay the greens on a platter, then top with toasted pecans, dried cranberries, and bits of goat cheese. Layer the roasted delicata squash along the top. Allow about three slices per person. Finally, tuck those beautifully fried sage leaves in and dig in.
Roasted Delicata Squash Salad
Recipe details
- 4 servings
- Prep time: 20 Minutes Cook time: 15 Minutes Total time: 35 min
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