The roasted delicata squash in this winter salad makes it a great mix of tastes and textures. The pomegranate seeds give it a burst of freshness, and the caramelized squash gives it a touch of sweetness. The greens go well with the toasted pecans and creamy goat cheese, and the homemade balsamic vinaigrette ties everything together.
Ingredients:
- 1 delicata squash, sliced into half moons
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups mixed winter greens kale, arugula, spinach
- 1/2 cup pomegranate seeds
- 1/4 cup toasted pecans
- 1/4 cup crumbled goat cheese
- For the dressing:
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
Start by heating the oven to 400F 200C
Put the delicata squash slices in a bowl and add 2 tablespoons of olive oil, salt, and pepper
Toss the squash slices to coat them
Place the squash slices on a baking sheet and roast them in a hot oven for 20 to 25 minutes, or until they are soft and slightly caramelized
Take it off and let it cool
Roast the delicata squash and put it in a large salad bowl
Add the mixed winter greens, pomegranate seeds, toasted pecans, and crumbled goat cheese
To make the dressing, mix the honey, Dijon mustard, lemon juice, 2 tablespoons of olive oil, salt, and pepper in a small bowl or jar
Pour the dressing over the salad and gently toss everything together
Serve your tasty winter salad right away and enjoy
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