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

1. Make the tahini yogurt by combining the tahini paste, yogurt and olive oil in a food processor.

2. 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.

3. On a platter, spread the tahini yogurt evenly over the surface and top with the arugula.

4. 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.

Kale Salad with Apples and Barley

This fall has been action packed. In addition to celebrating our first anniversary, Anthony and I have been busy finishing our dining room and planning our next big house project. I also started working at one of my favorite haunts, Snug Harbor Farm, which means I’ve been busy keeping up with plants, design and the like.

In an effort to save money that we can put towards our house, we’ve been packing our lunches a lot lately. I have been obsessed with this kale salad recipe since we went apple picking a month ago. I’ve made versions of this in the past but this one really takes the cake. I took some time to work out the dressing and adding a few extra flavors and textures that I think really set it off. Most importantly, this recipe is cheap, healthy and filling. Have it as-is or add a little roasted chicken and you’re on your way to a happy afternoon.

Kale Salad with Apples and Barley

Ingredients

1 cup pearled barley
3 cups water
1 bunch kale, washed and stems removed
½ red onion, sliced thinly
2 cherry hot peppers, halved and thinly sliced
2 apples, cored, halved and thinly sliced
6 oz crumbled feta
¼ cup apple cider vinegar
4 tablespoons lemon juice, divided
2 tablespoons honey
1 garlic clove, finely minced
1/3 cup canola oil
½ cup slivered almonds, toasted

Directions

1. Combine the barley and water in a large pot and bring to a boil. Cover, reduced heat and simmer for 25 minutes or until the barley is tender. Strain and rinse with cool water and set aside.

2. Combine the vinegar, lemon juice, honey, garlic and oil in a bowl and whisk until evenly mixed and set aside.

3. Tear the kale into bite size pieces and dust with salt. Gently massage the kale with your hands by squeezing a fistful at a time. Do this for about 3-5 minutes or until the kale turns bright green and feels more tender.

4. Combine everything in a large bowl and top with almonds. Toss and serve.