Salads

Delicata Squash Fall Salad

Posted by 5starchefnurse on
Crisp Salad enhancers–Delicata Squash !

I love the texture and colors of this salad. It’s simple to make and the dressing of olive oil with a light citrusy tang will enhance the taste of the pine nuts, walnuts, and compliment the sweet dried cranberries.

Serve it chilled with a Sauvignon Blanc. Add grilled chicken or tofu and edamame for a hearty vegetarian option.

Ingredients:

1 Delicata squash

1/2 to whole bag of baby arugula or chrysanthemum leaveas

1 asian pear julienned (Bosc or Anjou)

1 bulb of Fennel, julienned

1 carrot, julienned

1/4 cup walnuts

1/4 cup pine nuts

1/4 cup dried sweet cranberry

Dressing:

Whisk together:

1 medium size lemon and zest

1/3 cup olive oil (use best EVOO for salad)

Sea salt to taste

INSTRUCTIONS by picture:

Cut squash into even, thin slices
Add into boiling water for 2-3 minutes, cook al dente, cool in an ice bath.
In a large bowl, add arugula and julienned pear
Add the cooled squash
Add julienned fennel
Add the pine nuts
Add the orange, walnuts and julienned carrots
Whisk EVOO, lemon juice and zest and add to the salad, Cool in the fridge for 5 minutes before serving
Serve chilled and sprinkle with coarse sea salt.

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