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Prep time
10 minutes
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Cook time
40 minutes
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Serves
4
Author Notes
As a huge Fall fanatic, I am trying not to jump the gun and use every type of pumpkin, squash and gourd I can get my hands on. Summer is still here and its produce is still delicious. As a way to ease into the new season, I use an old summer recipe and swap just a few ingredients to make the perfect transition salad. In this particular recipe, I use squash and apples instead of corn and tomatoes. Enjoy!
—What We Eat Gals
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Ingredients
- For the squash
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2
Delicata squash, halved, seeds removed and cut into 1 inch slices (No need to peel! The skin is the best part :))
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1 tablespoon
Honey
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1 pinch
Red pepper flakes
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A goog slug of olive oil
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Salt and pepper, to taste
- For the salad
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5 ounces
Arugula
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1
Honey crisp apple, thinly sliced
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1
Avocado, thinly sliced
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1/2 cup
Toasted almonds, chopped
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1/2 cup
Pecorino, shaved (optional)
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1
Lemon, zest and juice
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1/4 cup
Extra Virgin Olive Oil
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Salt and pepper to taste
Directions
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Preheat oven to 425 degrees. Place delicata on a parchment lined sheet tray and drizzle with olive oil, honey, salt, pepper and red pepper flakes. Gently toss and spread the squash in one layer for even cooking. Roast for 35-40 minutes, being sure to flip halfway through. You want the squash to be well caramalized on the outside, yet soft in the middle. Set aside to cool.
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While the squash is cooling, prepare the vinaigrette by whisking together lemon juice and olive oil in a bowl. Season with salt and pepper to taste and set aside.
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When you are ready to eat, layer cooled squash with arugula, avocado, apple slices, toasted almonds, shaved Pecorino (optional) and lemon zest. Dress the whole salad with vinaigrette to taste and gently toss. Enjoy!
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