Delicata squash salad
Delicata squash salad is a delicious and hearty fall salad, perfect for the holidays.
Servings: 4 servings
Calories: 790kcal
Ingredients
For the salad
- 8 ounces baby spinach
- 1 delicata squash cleaned and sliced into 1/4" half moons
- 4 ounces ricotta salata cheese crumbled - sub goat cheese or feta
- 1 cup cooked farro cooked according to package directions
- 4 ounces walnuts
- 4 ounces pomegranate arils
- 1 tbsp. olive oil
- 1/2 tsp kosher salt
- 1/4 tsp. black pepper
For the dressing
- 4 tbsp. olive oil
- 1 tbsp. maple syrup
- 1 tbsp. balsamic vinegar
- 1 tsp. pomegranate molasses
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
Instructions
- Preheat oven to 350°F / 177°C / Gas Mark 4
- Drizzle sliced Delicata squash with olive oil, salt and pepper.
- Roast squash on parchment-lined baking sheet for 25 minutes, flipping halfway through. Set aside to cool when soft and cooked through.
- Place walnuts on small baking sheet and toast in the oven for 7 - 8 minutes. Remove from oven and cool before roughly chopping. Set aside.
- Whisk all ingredients for dressing together, then set aside.
- Assemble salad - In a large bowl, place 8 ounces baby spinach, then top with slices of squash.
- Add cooked farro and crumble cheese on top.
- Sprinkle pomegranate arils over the salad and finish with chopped, toasted walnuts.
- Drizzle dressing over the salad and serve immediately.
Notes
Cook farro in vegetable stock instead of water to give it more flavor.
If you can't find ricotta salata cheese (this is COMPLETELY different from soft ricotta cheese in the tub!), substitute goat cheese or feta cheese.
Nutrition
Serving: 1/4 salad | Calories: 790kcal | Carbohydrates: 57g | Protein: 31g | Fat: 57g | Saturated Fat: 13g | Polyunsaturated Fat: 40g | Cholesterol: 71mg | Sodium: 1341mg | Fiber: 9g | Sugar: 16g