I regularly get these lovely little squash in my weekly CSA delivery and they usually end up in soups or curries, or even stuffed. Having used half in another recipe earlier in the week, I decided to chop and roast the other half for use in this salad, which also used up salad greens and a poblano pepper (or what I thought was) from my weekly delivery. Have I mentioned how much I love Wysmykal Farm? Well into the year, and so many awesome vegetables.
You can substitute another small squash in this recipe, however you may wish to peel other varieties. One of the things I love about delicata squash is that you do not have to peel them if you don’t want too. Less prep, woo !
On to the recipe, starting with the toasted pumpkin seeds, which will yield enough for 2 salads, or just for munching:
- 1 cup pumpkin seeds/pepitas
- 1 tbsp maple syrup
- 1 tbsp olive oil
- 1/2 tsp chipotle powder (or less, if you don’t like the heat)
- sea salt
Preheat your oven to 350 degrees. Toss all the ingredients together and spread on a baking sheet. Bake for 15 minutes or until the seeds are beginning to brown. Remove from oven and allow to cool.
Leaving the oven on, take a half a delicata squash, remove the seeds and chop into chunks of desired size. Drizzle with enough olive oil to coat and spread onto a baking pan. Roast in oven for 20-25 minutes, turning at least once, until browned. Remove and set aside.
For the Maple Mustard Vinaigrette:
- 2 tbsps olive oil
- 1 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 1/2 tbsp maple mustard (I used Kozlik’s) or other sweet mustard of choice.
- salt and pepper to taste
To assemble the salad:
- mixed salad greens
- one small pepper of choice (my intention was to have poblano), thinly sliced
- 1/4 purple onion, thinly sliced
- 3 ounces crumbled feta
- the roasted delicata squash
- 1/2 of the toasted pumpkin seeds
Drizzle with the prepared vinaigrette or pass at the table, and voila! This will make 4-5 servings.