This squash is my favorite. Delicata squash is sweet, easy to prepare, pretty to look at and you can even eat the skin. I hope you can find delicata squash at your market, take a look next time you’re there. One of these little guys will be enough for 4 salads. I bought one today and made this salad with roasted chickpeas, almonds, sunflower seeds and topped it with a honey mustard dressing and almond “parmesan”.
While the squash was roasting, I made the almond “parmesan”
…and the dressing.
roasted delicata squash salad
makes 4 salads
ingredients:
dressing
2 cloves garlic, minced
2t dijon mustard
1/4c apple cider vinegar
1/2t sea salt
2 1/2t honey
1/3c olive oil
almond “parmesan”
1/2c raw almonds
2T nutritional yeast
1t sea salt
1/2t garlic powder
everything else
1 delicata squash, cut in half and sliced into 1/2″ slices
olive oil for roasting, about 2T
1-2 bunches baby romaine, washed and patted dry
1/2c almonds
1 can chickpeas, drained & rinsed
1/4c sunflower seeds
sea salt & pepper
how to:
Preheat oven to 425°. Trim the ends of the squash and cut it into half lengthwise. Remove the seeds and membrane with a spoon.. Slice each half into 1/2″ half moons. Lay the slices onto a baking sheet, drizzle with about 1T olive oil and toss until coated.
Toss the rinsed chickpeas with 1T olive oil and 1t salt. Transfer onto a second baking sheet and spread into a single layer.
Roast the squash and the chickpeas in the oven for about 20 minutes, flipping the squash and mixing the chickpeas half way through. With 5 minutes left, add the 1/2c almonds and roast.
Meanwhile, whisk all of the dressing ingredients together except for the olive oil . While whisking, slowly drizzle the oil into the the dressing until it becomes thick. Taste and season for salt. Set aside.
Add all of the “parmesan” ingredients into a food processor and blend until it forms a powder. Taste and season for salt.
Chop the romaine and add to a large bowl. Add the chickpeas, roasted squash, almonds, sunflower seeds and dressing. Toss well until everything is coasted, being careful not to break up the squash. Divide onto plates and sprinkle generously with almond “parmesan”.
Add extra dressing, add extra “parmesan”, it’s all good for you!
enjoy!
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