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Roasted Delicata Squash Recipe pic

Roasted Delicata Squash Salad with Pumpkin Balsamic Vinaigrette

All the Fall flavors you love in an oil-free, no-added-salt, vegan and nutritarian salad!  Perfect first course for a lovely dinner party or Thanksgiving feast!

Servings 4 people
Author Kristen Hong

Ingredients

For salad:

  • 1 delicata squash (6 to 7 inches long)
  • 7 oz bag arugula
  • 1/4 cup pomegranate
  • 1/4 cup raw pepita seeds
  • 1/4 cup chopped fresh parsley (optional)
  • 1/4 cup tahini (one ingredient: sesame seeds)
  • 1/4 cup water
  • 3 tbsp lemon juice
  • no-salt seasoning, to taste

For dressing:

  • 1/2 cup water
  • 1/2 cup pumpkin puree
  • 1/4 cup raw walnuts
  • 1/4 cup balsamic vinegar
  • 3 tbsp date sugar
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/4 tsp dried thyme

Instructions

Prepare the squash:

  1. Preheat oven to 375 degrees. Cut delicata in half, length-wise and remove seeds with spoon. Cut the squash into 1/4 inch slices.

  2. In large mixing bowl combine 1/4 cup tahini with 1/4 cup water and lemon juice. Whisk together until a thin batter-like consistency--adjust with a bit more water if necessary. Line a baking sheet with parchment paper.

  3. Pour lemon-tahini sauce over the delicata in large mixing bowl and coat evenly using your hands to toss. Lay each piece of delicata on the lined baking sheet. Sprinkle liberally with no salt seasoning.

  4. Bake at 375 degrees for about 15 minutes. Check on the squash and keep baking until just beginning to brown on the bottom of the pieces.

Prepare the dressing:

  1. While the squash is cooking, place 1/2 cup water, walnuts, pumpkin, date sugar, balsamic vinegar, Dijon mustard, garlic powder and thyme into high-speed blender. Blend on one smoothie cycle or on high speed for about 2 minutes.

Assemble the salad:

  1. After squash is done cooking allow it to cool for at least 5 minutes. Add your desired amount of dressing to the bag of arugula and toss to coat. Add pomegranates and pepitas and toss lightly. Arrange on serving dish and top with delicata pieces. Sprinkle with chopped parsley.