A roasted delicata squash salad that is topped with goat cheese and pomegranate arils. This makes a great starter salad in the fall and winter.
1 Delicata squash, cut into 1 inch slices and seeds removed
1/2 tbsp olive oil
a pinch of sea salt
a sprinkle of cinnamon
a small pinch of cayenne ( can sub nutmeg for a less spicy salad)
goat cheese to sprinkle over the top (use desired amount)
a small splash of olive oil and red wine vinegar for a dressing, but not too much is needed!
Preheat your oven to 375 (if you are roasting a bunch of veggies at the same time, the typical roasting temp is 425, just cut your cooking time in half and check on the squash, they’ll be just fine in the higher heat).
Spread out some foil on a baking sheet, and lay out your squash pieces. Brush with a bit of olive oil and then sprinkle lightly with salt, cinnamon and cayenne or nutmeg. Roast for 12-14 minutes, checking on their tenderness by piercing the skin with a fork.
Place the roasted delicata squash on top of some fresh arugula, or let chill, depending on if you prefer a warmer or a colder salad, and then sprinkle with some seeds and little bits of goat cheese. There’s no formula, just however much you prefer of each. Splash some olive oil and vinegar on top, maybe even some salt and pepper, but the spices on the squash are plenty flavorful on their own.
Keywords: Delicata Squash Salad, squash salad with goat cheese, cold squash salad