Delicata Squash and Goat Cheese Salad

Recipe by Caitlyn Austin

It's a telltale sign of fall, as reliable as shorter days and sweaters: delicata squash. Delicata squash is admittedly my favorite above all other squash. Its soft skin and oval shape makes it easier to cut into than its plump pal, butternut. I think we can all admit to almost losing a finger trying to carve one of those open. 

I want to keep delicata squash light and, dare I say, summery until the cold forces us to make soups and stews. This dish is the perfect fall salad and has even made an appearance on my Thanksgiving table once before. 

Ingredients:

2 Delicata squash
1 Handful of arugula (about 4 heaping cups) or massaged kale
1 Handful of dried cranberries/cherries/golden raisins or fresh pomegranate arils
3 to 4 Ounces crumbled goat cheese
1/2 cup Pumpkin seeds
1/4 cup Sliced shallot
Salt and pepper

Dressing:

1/2 teaspoon Dijon mustard
3 tablespoons Olive oil
1 teaspoon Maple syrup or honey
Juice and zest of 1 lemon
Salt and pepper

Method:

1. Preheat oven to 450 degrees. Cut squash in half lengthwise and scoop out the seeds. Cut squash into 1/2-inch wide half moons. Toss half moons in olive oil, salt and freshly cracked pepper. Line a baking pan with tin foil and squash. Bake for 30 minutes or until squash is tender and golden brown. 

2. While squash is baking roast pumpkin seeds in a pan, stirring frequently, until they are fragrant and lightly golden. 

3. In a bowl whisk together dijon mustard, olive oil, maple syrup/honey, salt, pepper, and lemon juice/zest.

4. Let squash cool before assembling the salad. Once cool, combine greens, pomegranate arils (or other dried fruit), goat cheese, shallot, and squash in a large serving bowl. Use hands to toss salad together with dressing. Serve immediately.