While I will miss the sweet summer bounty of fruit like locally grown peaches and berries, I am ready for the warm, grounding foods the autumn harvest brings. As the weather gets cooler there is nothing better than cozying up with hearty squash, crispy apples and dark leafy greens.
This is the salad I put together for my family’s potluck Thanksgiving dinner. Of all the squashes you can find at the market, delicata is my favourite. Not only does it have a mild, sweet flavour (you might find it labelled sweet potato squash), you can EAT THE SKIN. Anyone who has ever tried to peel a butternut squash knows what I’m talking about, amiright? I am all for making our lives easier, and the green and yellow stripes pretty up your plate.
Winter squashes like delicata squash are anti-inflammatory and full of antioxidants, perfect for bolstering your immune system as the flu season sets in. I brought home the leftover salad from our Thanksgiving dinner and added 1/4 cup of cooked Puy lentils per person to turn it into a meal. Yum!
Roasted Delicata and Beet Salad
Adapted from It’s All Good and Isa Does It
1 delicata squash
1-2 tablespoons olive oil
2-3 cooked beets, cut into 1/2″ chunks
1/3 cup toasted pumpkin seeds
4 cups baby kale
4 cups arugula
1 tablespoon Dijon mustard
1/4 cup apple cider vinegar
1 tablespoon maple syrup
1/4 olive oil
sea salt & pepper to taste
- Preheat oven to 425F.
- Wash squash well. Slice lengthwise and scoop out seeds, cut into 1/2″ slices. Toss with olive oil and salt and pepper, then arrange in a single layer on a baking sheet. Bake for 20-25 minutes or until squash is fork tender. Set aside to cool.
- While squash is roasting prepare dressing by combining mustard, apple cider vinegar and maple syrup in a small bowl. Slowly pour in olive oil. Season with salt and pepper to taste.
- Combine greens, beets and squash. Dress to taste and top with pumpkin seeds.