roasted delicata squash pomegranate salad with caramelized shallot vinaigrette____________________________Extra colorful and extra flavorful salad for days when you want to be a little healthier but don't want to munch on raw lettuce. Which is probably any time you crave a salad, really.
Ingredients
- 1 small delicata squash, guts removed and sliced into half moons *see note
- 1 tbsp honey
- 1 tsp paprika
- 1 tbsp olive oil
- kosher salt and pepper, to taste
- 6 cups mixed greens (I used kale and spinach)
- 1 orange, peeled and sliced into rings
- 4 ounces Gorgonzola cheese
- 1/2 cup pomegranate arils
caramelized shallot vinaigrette
- 1 large shallot, minced
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 3 tbsp apple cider vinegar
- 2 tsp dijon mustard
- 1/2 cup olive oil
- kosher salt and pepper, to taste
Instructions
- Preheat oven to 425 degrees and line a baking sheet with parchment. Toss delicata squash rings with honey, olive oil, paprika, salt and pepper, then spread around baking sheet. Bake for 25 minutes, turning midway through. Remove from oven and let cool to room temperature.
- To make the dressing: caramelize the shallots. Toss shallot in olive oil in a small pan and heat over low for 8-10 minutes until soft and golden. Monitor the heat closely to prevent burning. Remove from heat and cool for 5 minutes. To the bowl of a food processor, add shallot, maple syrup, cider vinegar, dijon, olive oil, salt and pepper. Whip until oil emulsifies and vinaigrette thickens. Dressing will keep for about a week refrigerated in an airtight jar or container.
- To assemble the salad, heap greens into a large bowl. Nestle orange slices and delicata squash evenly throughout, then fill in the cracks with gorgonzola. Sprinkle pomegranate arils atop. Add dressing when ready to serve.
Notes
* If you have trouble finding delicata squash, feel free to use cubed sweet potato! Slice 2-3 medium sized potatoes into thick wedges and prepare as you would the squash in the instructions.