Delicata squash is so named for it’s delicate, edible skin. It’s easy to cook – no peeling required! Simply prepare the squash, roast it, then serve on a bed of arugula with a drizzle of honey-lemon dressing for a bright, light and healthy lunch. Chef David Hawksworth has a richer, more take on his Roasted Delicata Squash salad with garlic confit,
Roasted Delicata Squash Salad
Nutritionist Emily Kichler's roasted squash salad is made with leafy greens, hemp hearts and a tangy lemon dressing.
Ingredients
Squash
- 2 medium delicata squash or substitute 1 small butternut, cubed
- 1 tbsp olive oil
- ⅛ tsp salt
- ⅙ tsp pepper
Dressing
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 1 tsp honey
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 tbsp olive oil
Salad
- 6 cups baby spinach or arugula
- ¼ cup hemp hearts
- 1 tbsp chopped parsley
- ½ cup pomegranate seeds or dried cranberries
- ½ cup crumbled feta
Instructions
Squash
- Arrange rack in bottom third of oven and preheat to 425 ̊F.
- Cut squash in half lengthwise, scoop out seeds, and slice into ¾-inch slices. Place slices onto a large rimmed baking sheet. Drizzle with oil, sprinkle with salt and pepper, then toss to coat. Arrange in a single layer. Bake until tender, about 15 to 20 minutes, flipping after 10 minutes.
Dressing
- Meanwhile, whisk lemon zest and juice, honey, salt and pepper in a small bowl. Drizzle in oil while whisking constantly.
Salad
- Place spinach or arugula on a serving platter or individual plates. Transfer squash to a large bowl. Sprinkle with hemp hearts, parsley, pomegranates or cranberries and feta. Drizzle with dressing. Toss well to coat, then arrange on top of arugula.
More healthy recipes from Emily Kichler, R.D.
