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Delicata squash, with paper thin skin that is edible, tastes very similar to butternut squash. It is a healthy palette pleaser – high in fiber, beta carotene, potassium, iron and zinc.  And it is low in calories and has absolutely no fat.

Delicata Squash Salad With Cranberry Shallot Dressing

40 min

| Serves 2 |

210

Ingredients

Salad

  • 1 medium delicata squash
  • 1 tablespoon extra virgin olive oil
  • 2 dozen crimini mushrooms (baby portables), rinsed, trimmed and chopped
  • 2 small cloves garlic, minced (about 1 teaspoon)
  •  2 ounces ready-to-eat kale or other dark leafy greensIMG_7314
  •  1/4 cup grated carrots
  • 1 scallion, chopped (about 1/8 cup)
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons dried cranberries
  • 3 dried apricot halves, chopped
  • Salt & fresh ground pepper to taste

Dressing

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon cranberry juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon fresh lemon juice
  • 1 small shallot, minced
  • Salt & fresh ground pepper to taste

Directions

Prepare the squash: Preheat oven to 350 °. Cut the squash in half Delicata squash salad with cranberry shallot dressinglengthwise and scoop out the seeds and stringy fibers.  Sprinkle with salt and fresh ground pepper, and lay the squash skin side down on a baking sheet lined with tin foil.  Bake for about 30 minutes, or until the squash pierces easily with a fork.

Prepare other salad ingredients: While the squash bakes, place a sauté pan over medium high heat and cook Delicata squash salad with cranberry shallot dressingthe mushrooms until they begin to soften.  Add the garlic, reduce the heat slightly, and continue cooking until the mushrooms are reduced in size by about half.  Add the Delicata squash salad with cranberry shallot dressingkale, carrots, scallions and thyme leaves. Turn off the heat and toss the vegetables, allowing the greens to soften and wilt. Fold in about half the cranberries and apricots, reserving the remainder for garnish.

Make the dressing:  Whisk the cranberry juice, vinegar and lemon juice together until well combined.  Add the olive oil in a thin stream, continuing to whisk, until the dressing thickens and emulsifies.  Whisk in the minced shallots along with some salt and pepper to taste.

Assemble the salad:  Toss the sautéed vegetables with a light coating of the dressing.  Turn the squash halves skin side up and Delicata squash salad with cranberry shallot dressingmound each with the sautéed vegetables.  Drizzle additional dressing over the salads, if desired, and garnish with the remaining cranberries and apricots.  Serve and enjoy!

Delicata squash salad with cranberry shallot dressing

 

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