Roasted Delicata Squash Salad with Sweet Crunch

In this delightful salad, tender roasted delicata squash meets the refreshing crispness of baby arugula and baby spinach. The squash, drizzled with a blend of ultra-premium extra virgin olive oil and lychee white balsamic, is perfectly seasoned and roasted to fork-tender perfection.

A medley of textures and flavors comes together with toasted pumpkin seeds adding a delightful crunch, tart dried cranberries offering a sweet contrast, and creamy chèvre cheese providing a rich, tangy note. Thinly sliced tart apple adds a refreshing crispness to the mix.

The star of this salad is the lychee balsamic vinaigrette, a harmonious blend of olive oil, lychee balsamic vinegar, fresh lemon juice, and Dijon mustard, creating a dressing that is both bright and flavorful. This salad is a perfect balance of savory, sweet, and tangy, making it a gourmet addition to any meal.

Ingredients

For the Roasted Delicata Squash:

• 1 delicata squash (1 to 1.25 pounds)
• 1 tablespoon ultra-premium extra virgin olive oil
• 1 tablespoon lychee white balsamic
• 1/2 teaspoon fine sea salt
• Fresh ground pepper, to taste

For the Salad:

• 1/2 cup toasted pumpkin seeds
• 4 to 5 cups loosely packed blend of baby arugula and baby spinach (about 4 to 5 ounces)
• 1/3 cup dried cranberries
• 1/3 cup crumbled chèvre cheese
• 1 medium tart apple, cored and thinly sliced
• Freshly ground black pepper, to taste

For the Lychee Balsamic Vinaigrette:

• 4 tablespoons ultra-premium extra virgin olive oil
• 2 tablespoons lychee balsamic vinegar
• 1 teaspoon fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and fresh ground pepper, to taste

Instructions

Roast the Delicata Squash:

1. Preheat oven to 400°F. Coat a large, rimmed baking sheet with nonstick cooking spray or line with parchment paper.
2. 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 1/2- to 3/4-inch thick slices.
3. Place the sliced squash on the prepared baking sheet. Drizzle with olive oil and lychee balsamic whisked together. Season with sea salt and pepper. Use your hands or a spatula to mix until well coated.
4. 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.

Make the Lychee Balsamic Vinaigrette:

1. Add the olive oil, lychee balsamic vinegar, 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.

Assemble the Salad:

1. Cover the bottom of a wide, shallow bowl or platter with the arugula and baby spinach.
2. Top with roasted squash, dried cranberries, toasted pumpkin seeds, and chèvre cheese.
3. Drizzle with dressing and finish with a little freshly ground black pepper.

Enjoy your Roasted Delicata Squash Salad with Lychee White Balsamic Vinaigrette!