Delicata Squash Salad with Vinaigrette
Ingredients
- Delicata squash
- Kale
- Spinach
- Farro or quinoa
- Pecans
- Pomegranate arils
- Crunchy chickpeas
- Red onion
Pomegranate vinaigrette
- 2 tablespoons pomegranate juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon extra virgin olive oil
- Juice of 1/2 lemon
- 1 teaspoon dijon mustard
- 1/2 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1 teaspoon raw agave
Preparation
Add all vinaigrette ingredients to a blender and puree until emulsified.
Prepare the delicata squash by halving it lengthwise, scooping out the seeds, slicing into half moons, seasoning as desired, and roasting at 400 degrees Fahrenheit for 10-15 minutes until tender and golden, then let it cool.
Massage the roughly chopped kale with lemon juice and extra virgin olive oil.
If not already cooked, cook the farro or quinoa and let it cool.
In a bowl, combine all salad ingredients and toss with the vinaigrette to combine.
Top the salad with the roasted squash and serve.
Tips
Season the squash with garlic, cumin, oregano, salt, pepper, paprika, and nutmeg for extra flavor, or keep it simple with just salt and pepper.
Use a high-speed blender for quick emulsification of the vinaigrette.
