Description
This Roasted Delicata Squash salad is super simple with mixed greens and an easy homemade dressing. The flavor of the squash really shines!
Ingredients
Scale
- 1 medium/large or 2 small delicata squashes
- avocado oil cooking spray
- salt and pepper
- 5 ounces mixed baby greens
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1–2 tablespoons maple syrup
- 1 teaspoon dijon mustard
- 1/4 cup roasted pumpkin seeds
Instructions
- Preheat the oven to 425 degrees.
- First, you’ll want to wash the squash. Wash it well because you’re going to be eating the skin.
- Next, remove the ends of the squash and then cut it in half length wise.
- Use a sturdy spoon to scoop out the seeds.
- Once the seeds are removed, slice the squash into c-shaped pieces.
- Place the squash on a rimmed baking sheet with a silicone mat and spray or brush with avocado oil (or your oil of choice) and sprinkle with salt and pepper.
- Roast at 425 degrees for 20 minutes.
- Meanwhile, place the mixed greens in a large bowl.
- In a small mason jar or container with a tight-fitting lid, combine the olive oil, apple cider vinegar, 1 tablespoon maple syrup, and dijon mustard, and shake well. Taste. If you’d like it sweeter, add another tablespoon maple syrup.
- Drizzle the dressing on the greens and toss to combine. Sprinkle the greens with salt and pepper. Top with the pumpkin seeds and roasted squash. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: recipes
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 257
- Sugar: 10 grams
- Fat: 18 grams
- Saturated Fat: 2.7 grams
- Unsaturated Fat: 14.6 grams
- Trans Fat: 0 grams
- Carbohydrates: 26 grams
- Fiber: 3.6 grams
- Protein: 5.7 grams