This beautiful Roasted Delicata Squash Salad is great for Thanksgiving or any fall meal.
2 medium delicata squash, washed
1 tablespoon olive oil
Kosher salt and black pepper, to taste
2 tablespoons pure maple syrup
6 cups salad greens
1 avocado sliced
1/2 cup candied pecans, roughly chopped
1/3 cup dried cranberries
1/4 red onion, thinly sliced
1/3 cup crumbled feta cheese or goat cheese
For the Dressing:
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
2 teaspoons pure maple syrup
1 teaspoon Dijon mustard
1 small clove garlic, minced
Kosher salt and freshly ground black pepper
Preheat the oven to 425 degrees F. Line a large baking sheet with aluminum foil.
With a sharp knife, cut the squash in half lengthwise. Use a spoon to scoop out the seeds. Cut the squash into 1/4-inch thick slices.
Place the rounds on the prepared baking sheet and drizzle with olive oil. Toss with your hands until well coated. Season with salt and pepper.
Bake for 15 minutes and remove the pan from the oven. With a spatula, flip the squash over. Drizzle the squash evenly with the maple syrup. Return the pan to the oven and bake for 10 to 15 more minutes, or until the squash is tender and golden. Remove from the oven and set aside.
In a small bowl or jar, whisk together the olive oil, balsamic vinegar, lemon juice, maple syrup, Dijon, garlic, salt, and pepper.
In a large bowl or on a large platter, combine the salad greens, avocado slices, candied pecans, dried cranberries, red onion, and cheese. Top with room temperature delicata squash. Drizzle with dressing and serve immediately.