Fall on a plate: this vibrant salad marries roasted delicata squash with peppery greens, tart apples, and a sprinkle of goat cheese, all dressed in a thyme-ly (see how we did that?) vinaigrette. It’s the perfect blend of sweet, savory, and everything in between—who knew eating your veggies could be this chic?
I N S T R U C T I O N S :
-
To roast the squash: Preheat oven to 400ºF. Coat a large, rimmed baking sheet with
Rosemary Olive Oil or line with parchment paper.
-
Slice the ends off the squash and discard. Slice it in half, lengthwise and use a spoon to scrape out the seeds. Place the halves skin-side up on the cutting board and slice crosswise into ½- to ¾-inch thick slices.
-
Place the sliced squash on the prepared baking sheet, drizzle with
Rosemary Olive Oil and
Lychee Balsamic whisked together. Season with sea salt and pepper. Use your hands or a spatula to mix until well coated.
-
Transfer to the oven and roast for 20 minutes, or until fork tender. Remove from the oven and allow the roasted squash to cool while you continue with the rest of the recipe.
-
For the vinaigrette: Add the
Rosemary Olive Oil,
Lychee Balsamic, mustard, lemon juice, salt and pepper to a jar or other airtight container. Secure the lid and shake vigorously for about 10 seconds, or until thickened. Set aside.
-
For the salad: Cover the bottom of a wide shallow bowl or platter with the arugula and baby spinach. Top with roasted squash, dried cranberries, toasted pumpkin seeds, and goat cheese. Drizzle with dressing and finish with a little freshly ground black pepper.
N U T R I T I O N A L I N F O :
Estimated per serving: 290 calories • 5g protein • 22g carbs • 21g fat • 240mg sodium
Estimated values may vary based on squash size, dressing amount, and ingredient brands.
