Delicata Squash Salad
I love, love love delicata squash. In my opinion, it is one of the most underappreciated winter squashes out there. The flavor is sweet, texture is smooth and the skin is so tender that you don’t have to peel these babies.
This salad is one of my latest favorites. it is light, fresh and easy to pull together. Crunchy. Sweet. Savory. Full Bodied. All ways you could describe this salad and me.
I’ll be making this for the family this year when I go back to Ohio for Christmas along with a few other little numbers.
Ingredients
1/4 cup tahini paste
1 tablespoon olive oil
2 cups plain yogurt
1 delicata squash, seeded and sliced 1/2 inch thick
1 tablespoon olive oil
salt and pepper to taste
1/2 teaspoon cinnamon
4 cups arugula
1/4 cup pomegranate arils
1/4 cup salted pumpkin seeds
1/2 cup parsley, chopped
1/4 cup chopped mint
Directions
Make the tahini yogurt by combining the tahini paste, yogurt and olive oil in a food processor.
In a large bowl, toss the squash, olive oil, cinnamon, salt and pepper in a large bowl. Spread evenly on a cookie sheet and roast 20 minutes at 425. Remove from the oven and allow to cool slightly.
On a platter, spread the tahini yogurt evenly over the surface and top with the arugula.
Toss the squash with half of the herbs and pile over the yogurt. Top with pomegranate arils and pumpkin seeds. Garnish with the remaining herbs and finish with some flaky sea salt.
