Delicata squash and spinach salad. An easy fall salad featuring caramelized delicata squash, spinach, dried cranberries and walnuts.
Prep Time:5 mins
Cook Time:20 mins
Total Time:25 minutes
Yield:2 to 41x
1 delicata squash
1/2 bag of baby spinach – about 5 oz
1/3 cup of dried cranberries
1/3 cup of walnut pieces
2 tbs red onion
2 oz feta cheese
4 tbs olive oil
1 tbs red wine vinegar
1 tsp honey
1 tsp dijon mustard
8 twists of black pepper
pinch of salt
Preheat oven to 400 degrees.
Rinse delicata squash well. Chop off ends of squash then split squash down the middle. Scoop out seeds and slice squash into 1/2 inch slices.
Toss delicata squash with 1 tbs olive oil and a few twists of black pepper and a pinch of salt. Place on a baking sheet and even spread out the squash so it does not overlap.
Bake the squash for 20 minutes in the oven. After 10 minutes – take the squash out and flip the slices so they will be evenly browned on each side – but the pan back in the oven for 10 more minutes.
While the squash is cooking, wash spinach and add to a bowl.
Add cranberries and walnuts to the bowl of spinach.
Mince red onion and dice feta cheese. Add red onion to the bowl of spinach.
Whisk together the remaining 3 tbs of olive oil, red wine vinegar, honey, dijon mustard, a pinch of salt and a few twists of black pepper. Pour 3/4 over spinach salad and toss to combine. Add diced feta cheese and toss gently to combine.
Drizzle remaining dressing over squash slices (once they are out of the oven). Add squash to salad and toss very gently. I kept a couple of slices aside and then added to the top of the salad for presentation.