A seasonal autumn delicata squash and pear salad with a cider maple vinaigrette is the perfect addition to your fall table.
Prep Time 25 minutesminutes
Servings 4
Calories 417kcal
Author Katie Beck
Ingredients
For the salad
1delicata squashcut lengthwise in half, guts scooped and thinly sliced
2bosc pearsfairly ripe (or use whatever pear you want)
½cupkale finely chopped
2cupsmixed greens
salt and pepper
For the cider maple dressing
¼cupapple cider
2tablespoonmaple syrup
2tablespoonsherry vinegar
2tablespoonapple cider vinegar
4tablespoonolive oil
⅓cupvegetable oil
Instructions
To roast the delicata squash
Heat oven to 400. Lay delicata squash on greased, lined with foil baking sheet and roast in oven about 10 - 15 minutes. This will depend on how thin you slice your squash. The thicker the peices, the longer it will take. You should be able to easily pierce with a forkk, that is how you will know it is finished. Remove from oven and cool off.
To make the dressing
Whisk together apple cider, maple syrup, and both vinegars. Season with a little salt and pepper. While whisking, stream in the olive oil and the vegetable oil and whisk until fully incorporated. Give it a quick taste and adjust the salt and pepper seasoning (remember you can always add but never take away).
To assemble the salad
Place greens and kale into serving dish, add your delicata squash. Now here is where you want to slice your pear. I say this because pears oxidize and turn brown (like apples), so to avoid this, cut your pears right at assmebly and eating time. So, slice pears and add to serving dish. Drizzle with dressing and toss to combine.
Notes
This salad is best eaten right after being dressed. Salads with mixed greens do not keep well for later.