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:
- Preheat oven to 400°F. Coat a large, rimmed baking sheet with nonstick cooking spray 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 1/2- to 3/4-inch thick slices.
- 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.
- 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:
- 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:
- 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 chèvre cheese.
- Drizzle with dressing and finish with a little freshly ground black pepper.
Enjoy your Roasted Delicata Squash Salad with Lychee White Balsamic Vinaigrette!