Roasted Delicata Squash Fall Salad (Gluten Free)
This pretty and colorful salad also has loads of flavor; from sweet, to tangy, to savory to spicy, it hits all the buttons.
Equipment
- 1 stone pan or baking tray
- parchment paper
Ingredients
- 1 Delicata squash, skin on, sliced to 1/4" thick, seeds and pulp removed from inside the rounds
- olive oil or vegetable oil, or spray
- ¼-½ teaspoon Aleppo pepper, gf or crushed red pepper, gf use more for more spice
- ¼ teaspoon Guajillo chili powder, gf or other chili powder
- salt and pepper
- 5-6 oz, spring mix or mixed greens
- ¾ cup blueberries
- ¾ cup baby tomatoes, cut in half
- 1-2 small cucumbers,cut in half and sliced
- ⅓ cup Sante Candied Pecans or other gf brand
- 2-4 oz. Old Amsterdam Premium Aged Gouda or other aged gouda cheese
- ⅛ cup sliced green or red onion
Maple Vinaigrette
- ⅛ cup balsamic vinegar
- ⅛ cup water
- 2 teaspoons pure maple syrup
- 1 teaspoon Dijon mustard, gf
- 1 clove garlic, crushed
- ¼ cup olive oil or avocado oil
- ¼ teaspoon fresh thyme leaves or 1/8 teaspoon dried thyme, gf
- pinch of salt
Instructions
- Set the squash on lightly oiled parchment. Spray with oil. Sprinkle with chili powder, Aleppo pepper, and a sprinkle of salt and pepper. Roast for 15-20 minutes minutes in a 425-degree oven, turning at halfway mark. Set aside to cool.
- To a large bowl, add the spring mix, then cooled squash rounds in a line or pattern.
- Add the blueberries, tomatoes, and onions around the squash. Then the cheese. Top with pecans and drizzle with the dressing. Or allow people to dress their own individual salads.
Maple Vinaigrette
- Add the ingredients together in a jar or glass measure and whisk, or cover the jar and shake to combine.