Delicata Squash Fall Salad

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.


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


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:

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