Delicata squash are a smaller, sweet winter squash with thin skin, so they don’t need to be peeled before roasting or eating! Winter squash are available beginning in early to mid-fall and can usually be found through March in most grocery stores. The key to this salad is balancing the sweetness of the squash with a crisp, tart apple, such as Granny Smith or McIntosh. Serve this salad with a hearty bean soup, roasted chicken, or baked salmon for a balanced meal.
Ingredients
Squash
1 tablespoons
extra virgin olive oil
1 medium
delicata squash
¼ teaspoons
sea salt
Salad
1 heads
romaine lettuce
torn, rinsed and spun dry
1
apples
cored and sliced thin
3
green onions
cut into thin rounds
½ cups
pumpkin seeds
toasted
¼ cups
Zante currants
(or raisins)
Dressing
4 tablespoons
extra virgin olive oil
2 tablespoons
raw apple cider vinegar
¼ teaspoons
sea salt
¼ teaspoons
black pepper
