Delicata Squash and Salad
Only in the last few years have I started getting acquainted with squash. They just did not seem that special. Then I made Butternut Squash Soup with Chipotle. Although the photos do not do it justice, it is delicious. It embraces all the taste buds; hot, sour, sweet, and salty. I was happy to have discovered it. Then last year I discovered Delicata squash. I decided to make Stuffed Delicata Squash; well I was in love. I think these Delicatas were created just for me. I think of them as the Goldilocks squash, not to big, not too little, but just right. I did not want the season to go by with out a recipe or two.
Fall has really sneaked up on me. Our weather has been unseasonably hot even for Southern California. The rest of the country is getting out their sweaters, and it has been in the high 90s here. So imagine my surprised when I went to the market and it was filled with fall vegetables. Nooooo…, I am not ready yet. Then I saw Delicatas and I thought well maybe it would not be so awful.
What to do with them? I am still fighting the season so I thought maybe something light like a salad. This is based loosely on Ina’s roasted butternut squash salad. I washed my prewashed salad because Emeril said so. I am sure he knows secrets.
I cut the squash into rings, brushed them with olive oil, and put the rings in the oven. In no time they were soft and in the last few minutes I added some walnuts with a little honey coating. I plumped my dried cranberries with a little soak in some orange juice.
I whipped up a quick dressing. Let me just say….Please don’t buy that stuff in a bottle or jar. Buy some good vinegar and some good olive oil. Use a 3:1 or 2:1 ratio and you are good to go. You can add a little Dijon and minced shallot for a little more depth of flavor. You can add a little orange juice, or lemon, or lime, or a combination. You can add a fresh herbs, or a little Siracha, or hot sauce or what ever suits your taste, make it your own. Just don’t buy a bottle of something that hardly has an expiration date on it. Enough said. Sorry……
One other little thing I learned. I buy these water crackers from Trader Joe’s. They are not much to speak of and are good as a foundation for some good cheese, or even some homemade peanut butter. Well most anything you would want to put on a cracker. I buy them because I have not managed to find a cracker that does not contain soy but these while not too much flavor do work for me. But, right after I made this I shoved a few on parchment and put them in the oven to toast. I wish I had thought of it before photographing, but at last too late, but next time. I recommend if you have the time. Suddenly they do have flavor.
Maybe I should have called this Goldilocks Squash Salad because I think it is just right. I highly recommend you give these little guys a try. Roasted, they are sweet and nutty and flavorful. Oh, and I think they are pretty, but maybe that is just me. Can you tell, I love this little squash?
- Salad greens – washed and dried
- Delicata Squash – deseeded – cut into rings
- 2 tablespoons walnuts
- 1 – 2 tablespoons honey to coat walnuts
- 2 tablespoons dried cranberries
- 2 tablespoons orange juice
- Olive Oil – to brush over squash and for viniagrette
- Vinegar
- 1 small shallot – minced
- ½ teaspoon Dijon mustard
- Salt & Pepper to taste
- Mise en Place ~ Gather all ingredients
- Preheat oven to 375°.
- Wash and dry salad greens of your choice; refrigerate.
- Wash and slice Delicata squash into rings.
- Brush with olive oil; place on parchment.
- Coat walnuts in honey or brown sugar.
- Just before the squash is fork tender, add walnuts and dried cranberries.
- In a separate bowl, toss greens with a little vinaigrette.
- Plate on a cold plate.
- Top with Delicata squash, walnuts, and dried cranberries.
- Enjoy.
I am taking this to
Your squash salad is lovely. Delicata squash sliced in rings is a thing of beauty and crunchy nuts always add some class.
Sam
Sam, I am so happy to have found these. They are just the right size. And, yes on the crunchy nuts – any kind for me.
M.
I have 2 delicates that I had no idea what to do with other than use them as part of fall decor. Your recipe will be on the table for guests this week. Thanks!
Linda, give one a try and save one for decorating. I am betting you will be roasting the other before long. They cook fast and are sweet (not too sweet) and nutty tasting when roasted.
Thanks for stopping by.
M.
Someone gave me some pumpkin spice vinegar. This might be a good time to use it.
The salad looks wonderful…never thought to use the squash in salads!…great idea!
What a beautiful salad, Madonna. You’ve introduced me to a new to me squash. Your photo is just so colorful. I’m certainly on your bandwagon with homemade salad dressing, my friend! Thanks for the tip on TJ’s crackers, too.
Yes, salad and bars sounds like a plan!
Kitty, give these a try. I think they are easy and just our size.
M.
I use raw summer squash in my salads, but need to find this delicata squash. I love the combination of walnuts, cranberries with the roasted squash and greens. Thank you for sharing this delicious recipe at Make It Monday.
Donna, I found these at Trader Joe’s. I hope you have one in your area, or maybe at the farmers market. Let me know if you find them what your thoughts are. Thanks for stopping by.
We’re definitely in sweater weather here! So squash recipes are most welcome. This looks really good. And we almost always whip up our own dressing — so easy, and it takes 2 minutes, tops. Good post — thanks.
These little guys just take a short time to roast so even with warm weather they still are appealing to me. Thanks for stopping by John, love your input.
M.
Yum, this is my idea of a delicious salad. Delicata is my favorite squash variety and I’ve never thought to add it to a salad like this. Walnuts are the perfect garnish.
Thanks Cathy. So glad you like the Delicata as much as I do. I wanted everyone to appreciate it.
I am not kidding, I made this exact salad tonight! Great minds think a like. You sure have some good looking food here and some mean photo skills!
Marie, I just keep trying to tell everyone how good this is. I think they think it is just a salad. I feel really good about being in such good company, as you know I love your food. Thanks for stopping by.
I’ve seen that type of squash before (though I didn’t know it was a delicata!). I recnety really enjoyed some butternut squash, so I need to give this a try. My husband loves salads, walnuts, and cranberries, so I think this sounds like a great way to try a new squash out on him! Visiting from What to do Weekends. =)
I’ve seen the squash in our markets but have never tried it. Thanks for the recommendation as your salad looks great. Fall is definitely here in New Hampshire…tomorrows high is only supposed to be 50 so you need more than a sweater when you go out in the mornings.
Karen, please give these a chance. They have become one of my favorite.
I love this idea! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Everything about this does sound perfect, not too big, not too small, super delicious and pretty too. Like I said, perfect!
Chris, they should call this Goldilocks Squash.
Hello cute lady! This looks so yummy. Pinned. We couldn’t think of anyone better to party with. We hope to see you tomorrow at 7 pm.
Happy Sunday! Lou Lou Girls
A perfect salad for fall, this looks delicious. Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday!
Come Back Soon!
Miz Helen
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you are having a great day and enjoy your new Red Plate.
Come Back Soon!
Miz Helen