Delicata Squash Salad
This salad is hearty and delicious with roasted delicata squash, apples, feta and lightly candied walnuts on a bed of baby spinach. It's coated with a creamy red wine vinegar dressing.
Servings: 3 people as a main dish
Ingredients
- 2 small delicata squash - seeds removed and squash sliced into roughly 1/2 inch rings.
- Olive oil
- Salt
- Black Pepper
- 1 large apple - cut into chunks
- 1/2 cup walnut pieces/halves- lightly candied
- 1/3 cup feta- blocked feta tastes better than pre-crumbled it’s a fact
- ~6 handfuls baby spinach
- Dressing:
- 1 tablespoon red wine vinegar
- 2 tablespoons sugar
- Pinch salt
- Pinch pepper
- 1 tablespoon mayonnaise
- To lightly candy the walnuts:
- 1/2 cup walnut pieces/halves
- 1 tablespoon salted butter
- 1 tablespoon sugar
- pinch salt
- dash cayenne pepper
Instructions
- Preheat oven to 400 F.
- Toss squash in olive oil and sprinkle with salt and fresh ground black pepper.
- Roast on a lined baking sheet for 30 minutes, turning squash over at 20 minutes.
- To make dressing; microwave vinegar and sugar together then whisk in mayo, salt and pepper. The mayo may look chunky at first, keep whisking and it will fully dissolve into the vinegar.
- If you don't own a microwave you can melt the sugars into the vinegar in a small sauce pan.
- To lightly candy the walnuts; Add all ingredients into a non-stick pan, heat over medium to low heat. Stir continuously until sugar melts and coats the walnuts, remove from heat and pour nuts onto a piece of parchment paper or a plate to cool completely.
- Assemble salad by adding baby spinach, apples, candied walnuts, squash, crumbled fresh feta and drizzle dressing on top. Enjoy!