Author Notes
Caramelized beautifully when roasted, and fanned atop a bed of greens, the colorful delicata squash steals the show in any autumn salad. We arrange the festive half moons atop mixed greens with sweet and juicy sliced apples, crunchy toasted walnuts, pungent Parmesan shavings and a light cider vinaigrette. —Twin Tastes
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Ingredients
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1 teaspoon
Extra Virgin Olive Oil (for squash)
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1/4 cup
Extra Virgin Olive Oil (for vinaigrette)
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1
medium delicata squash, halved lengthwise and seeded
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6 ounces
mesclun and arugula mix
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1
Golden Delicious apple, cored and sliced into thin semi circles
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1/4 cup
chopped walnuts, toasted
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1/2 cup
Parmigiano Reggiano cheese, shaved (we use a potato peeler)
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2 teaspoons
salt
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2 teaspoons
pepper
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2 tablespoons
apple cider vinegar
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1 teaspoon
Dijon mustard
Directions
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Preheat oven to 400 degrees Fahrenheit. Cut the delicata squash into 1/2-inch-thick semi circles. Toss with 1 t Extra Virgin Olive Oil, 1 t salt and 1 t pepper, and spread onto a lined baking sheet. Roast until fork tender and caramelized, about 15-17 minutes.
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On a flat platter, lay out the mesclun mix and sprinkle with sliced apples and walnuts. Arrange the warm squash on top, scatter the Parmigiano Reggiano shavings.
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Whisk together the apple cider vinegar, mustard, remaining Extra Virgin Olive Oil, and salt and pepper in a small bowl. Drizzle on top of the salad and serve.
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