|Serves||Prep Time||Cook Time||Total Time|
Some salads only need the slightest boost to go from ordinary to extraordinary. That’s the case with this Delicata Squash & Arugula Salad. A little brushing of Apple Cider Vinaigrette enhances the natural sweetness of this fall and winter vegetable. Delicata squash is a particular favorite because unlike butternut squash, it doesn’t requiring peeling the skin before cooking, or eating. I love to make use of the whole thing, so give the seeds a roast alongside the squash slices. They’re a perfect, crunchy contrast in this salad.
|3-4 cups||Baby arugula|
Preheat the oven to 350ºF. Line a rimmed baking sheet with parchment paper.
Meanwhile, slice the squash into 1/4-inch thick rings. Scoop the seeds from the center of each ring. Alternately, you can slice the squash lengthwise, scoop the seeds out (save them), and slice the squash into 1/4-thick half moons. Separate the seeds clinging to the squash (discard any bits of squash). Arrange the squash slices on one half of the prepared baking sheet. Scatter the seeds on the other half, and sprinkle a few pinches of salt over them. Use a pastry brush to lightly coat both sides of the squash with the Apple Cider Vinaigrette.
Bake until the seeds are dried & crisp, and the squash is tender, 15 to 20 minutes (you may need to take the seeds off the sheet a few minutes before the squash, so check them around the 15 minute mark).
To prepare the salad, add the arugula to a deep bowl. Spoon 1 to 2 tablespoons of Apple Cider Vinaigrette over the top, and stir until well coated. Transfer the arugula to a serving platter. Sprinkle the seeds over the salad, and arrange the squash slices on top. Enjoy!