My CSA box has done it again. It’s led me to another veggie crush; this time delicata squash. Have you tried it? It’s a smallish cylindrical squash with stipey thin skin and sweet rich flesh. I think I may even love it more than butternut squash, especially since it’s much easier to work with – you won’t lose a finger trying to cut it up and you can eat the skin (major nutrition!) so no peeling required. It’s small size and thin skin also means it cooks quicker, high fives all around!
Delicata is an heirloom squash variety and has just started making a comeback within the past decade or so. Technically it’s a summer squash, but is typically associated with the winter varieties (acorn, butternut, spaghetti, etc.) due to its late summer/early fall harvesting period. It doesn’t have as long of a shelf life as other winter varieties, which can be stored for up to a year, so you’ll need to use it within a month or two; store them in a cool, dry place.
This autumnal salad highlights the buttery sweetness of the delicata squash by oven-roasting it along with red onions and fresh fall herbs: sage and savory. The warm caramelized veggies lay atop a bed of peppery arugula and are scattered with toasted cashews for a nice crunch.
Now let’s talk vinaigrette. Maple syrup. Course ground mustard. Apple cider vinegar. OIive oil. Pinch of salt. That’s it, that’s all. It’s simple, but so darn delicious. You’ll want to pour it on everything!
Toasted cashews and fluffy leaves of arugula are patiently awaiting the roasted veggies.
Just 30 minutes in the oven at 400 degrees. Perfectly brown around the edges.
The sage leaves crisp up and add a delightful herbaceous bite!
This is a simple salad, not overcomplicated, not too many ingredients or toppings.
Just beautiful fall veggies…
…for a beauti-fall salad!
This recipe has been submitted to the Virtual Vegan Linky Potluck.
Arugula Salad with Roasted Delicata Squash & Red Onions
2 small red onions, peeled and sliced crosswise
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon fresh savory or thyme leave
10-12 sage leaves
1 small bunch arugula
1/3 cup toasted cashews, chopped
maple vinaigrette dressing (see below)
Preheat oven to 400 degrees. Cut the tops and ends off the squash, slice in half lengthwise and scrape out and discard the seeds (I use a grapefruit spoon for this). Lay the squash cut-side down and slice into half-moons, about 1/2 – 3/4 inch wide. Place the squash and red onions on a baking sheet and drizzle with olive oil, sprinkle with salt, pepper, and savory and scatter the sage leaves over top. Roast for 20 minutes, flip the squash and onions over, then roast for another 10 – 15 minutes.
Arrange the arugula on a platter or individual serving plates. Top with the roasted squash and onions, cashews and drizzle with the maple vinaigrette. Enjoy!
(makes about 1 cup)
1/4 cup maple syrup, warmed (about 15 seconds in the microwave)
2 teaspoons course ground mustard
2 Tablespoons apple cider vinegar
1/2 cup olive oil
pinch of salt
Whisk all of the vinaigrette ingredients together in a bowl or shake in a jar. Store in the refrigerator.