Fall Dinner Salad with Roasted Delicata Squash
This dinner salad has a delicious mix of salty and sweet, crunchy and smooth. The salty feta and pungent pickled onions are balanced by the sweet raisins, delicata squash and balsamic dressing, while the smooth avocado contrasts with the crunchy nuts. My kids love this salad and polished off the entire tray – you never know what might happen when you serve a filling salad for dinner…!
Ingredients
- 1-2 Delicata Squash
- Olive oil
- salt and pepper to taste
- 1 Head Red Leaf Lettuce or 10 ounce package of salad Greens, like arugala etc.
- 1/2 Cup Craisins Golden Raisins or Pomegranate seeds
- 1/4 cup seeds or nuts, such as pumpkin seeds, sunflower seeds, pistachios
- 1 Avocado flesh cubed
- 4-6 ounces Feta cheese
- 1 Red onion sliced into half moons
- 1/2 Cup White vinegar
- 1/4 Cup Sugar
- 1 TBS Salt
- 5 Allspice berries optional
- 1/2 Cup Olive oil
- 1/4 Cup Balsamic Vinegar
- 2 TBS Honey
- salt and pepper to taste
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Ingredients
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- Preheat the Oven to 400 degrees. Cut each squash length-wise and remove seeds.
- Drizzle the flesh of each half with olive oil, salt and pepper and place cut side down on a parchment lined baking sheet. Bake for 15-20 minutes, until the flesh is soft. Remove from oven and cut from each half, ½ in thick half moon slices of squash, with the skin.
- While the squash is cooking, pour the various dressing ingredients (olive oil, balsamic vinegar, honey and salt and pepper) into a small jar with a lid. Cover and shake to combine.
- To make the pickled onions, bring ½ cup white vinegar, ½ Cup water, ¼ cup sugar, 1 TBS Salt and allspice berries to a boil. Place the onions in a glass bowl or jar and pour the hot pickling liquid over the onions. Let sit for a half hour, if you can.
- To assemble the salad. Toss the lettuce or greens in a bowl with just enough of the dressing to coat them well, but do not overdress. Place the greens on a large platter. Top with the avocado, nuts/seeds, craisins feta, pickled onions, and delicata squash. Enjoy!
