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Roasted Squash Salad

Roasted Squash Salad
Recipe Date:
November 1, 2017
Serving Size:
Cook Time:
Imperial (US)
  • For the Squash:
  • 2 Large Delicata Squash (yield 6 c sliced)
  • 2 tbsps Garlic Oil (poach peeled garlic with canola oil on low heat until garlic is soft)
  • 1 tbsp Ras el Hanout
  • 1 tbsp Honey
  • 2 tsps Salt
  • Shallot Vinaigrette:
  • 1/2 cup Shallot, Minced
  • 1/2 cup Honey
  • 1 1/2 cups Canola
  • 1/4 cup Champagne Vinegar
  • Salt & Pepper
  • Additional Ingredients for Salad:
  • 1 cup Soft Chevre
  • 1 tsp Extra Virgin Olive Oil
  • 1 tsp Honey
  • 1 tsp Ground Black Pepper
  • 1 tsp Salt

Serves 8

Combine cheese with all ingredients and reserve.

To Prepare the Squash: Preheat oven to 425 degrees. Cut off each end of the squash and halve delicata lengthwise. Scoop out seeds using a spoon. Slice 1/2 inch thick crescents and toss with oil, ras, honey, and salt. Roast for 25 minutes, flipping squash halfway. 

To Plate Salad: 3C Mixed Greens (Red Leaf, Little Gem, Baby Romaine or Butter Lettuce). 1C Toasted Pepitas (toasted for 7-8 min. at 350 degrees).

Place a small amount of roasted squash in the center of the salad plate. Drizzle with a little shallot vinaigrette, small amount of goat cheese and sprinkle of toasted pepitas. Top the squash with about 3/4C of washed mixed greens on the salad plate. Drizzle the mixed greens with shallot vinaigrette and layer the salad with remaining roasted squash, chevre and toasted pepitas.

Take a look at our recommended pairings below.