This salad is a perfect way to enjoy the sweet and nutty flavour of Delicata squash, a winter squash that does not need to be peeled.
The squash is roasted with salt, pepper, and olive oil until tender and caramelized, then tossed with baby spinach and arugula, apple, dried apricots, cranberries, toasted Styrian pumpkin seeds, and creamy chevre cheese. The salad is then drizzled with a tangy and aromatic vinaigrette made with Milanese Gremolata olive oil, apricot white balsamic vinegar, Dijon mustard, honey, salt, and pepper. The Gremolata oil adds a burst of freshness and complexity, with notes of lemon, garlic and parsley. This salad is a delicious and nutritious side dish that can be served warm or cold, and pairs well with roasted chicken, pork, or fish.
Preheat oven to 400 degrees F.
Coat a large, rimmed baking sheet with nonstick cooking spray or line with parchment paper.
Slice the ends off the squash and discard. Slice it in half, lengthwise and use a spoon to scrape out the seeds.
Place the halves skin-side up on the cutting board and slice crosswise into ½- to ¾-inch thick slices.
Place the sliced squash on the prepared baking sheet, drizzle with olive oil and apricot balsamic whisked together. Season with sea salt and pepper. Use your hands or a spatula to mix until well coated.
Transfer to the oven and roast for 20 minutes, or until fork tender. Remove from the oven and allow the roasted squash to cool while you continue with the rest of the recipe.
Add the olive oil, apricot balsamic vinegar, mustard, lemon juice, salt and pepper to a jar or other airtight container.
Secure the lid and shake vigorously for about 10 seconds, or until thickened. Set aside.
Cover the bottom of a wide shallow bowl or platter with the arugula and baby spinach.
Top with roasted squash, dried cranberries, toasted pumpkin seeds, and goat cheese.
Drizzle with dressing and finish with a little freshly ground black pepper.
0 servings