Delicata Squash Arugula Salad
This is a great fall salad, perfect for Thanksgiving!
Ingredients
- 2 Delicata Squash
- 1 tbsp Garlic Powder
- 1/4 tsp grated nutmeg
- 1/4 cup Grated Parmigiano Reggiano
- 8 oz Arugula
- 1/4 cup olive oil
- S&P to taste
- 8 oz Arugula
Toppings
- Roasted Delicata Squash Seeds
- 4 oz Goat Cheese
- 1/3 cup Pecans
- 1/4 cup Dried Cranberries **optional
Dressing
- 1/4 cup Extra Virgin Olive oil
- 4 tbsp Balsamic Vinegar
- 1/4 tsp Salt (adjust to your taste)
- 1/4 tsp Pepper
Instructions
- Start by thoroughly washing the Delicata squash. Then cut in half, remove the seeds and cut into 1/2 inch thick rounds.
- Place in a bowl and season with garlic powder, nutmeg, grated cheese, salt, and pepper to taste. Drizzle with olive oil and mix.
- Place on a baking sheet and roast at 400°F for 20 to 25 minutes or until fork tender. Flip them halfway through the roasting process to get a good crust on both sides.
- Into a bowl, add arugula pour dressing over and toss.
- Place the roasted squash on top of the arugula and garnish with goat cheese, pecans and roasted Delicata squash seeds (roasted with salt, pepper, and garlic powder with a drizzle of olive oil).
- **Optionally you can add dried cranberries as well.