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Kitchen Notebook

September 11, 2017

Roasted Delicata Squash Salad

40 Mins

Serves 4



  • 1 lb Delicata Squash
  • ¼ cup Almonds
  • 1 cup Grapes, cut in half
  • 4 oz Mixed Greens
  • 3 Tbsp Olive Oil
  • 1 tsp Mustard
  • 1 Tbsp Lemon Juice
  • 1/2 tsp Minced Garlic
  • Salt & Pepper



Preheat oven 425 degrees.

Cut squash in half lengthwise, then crosswise; scoop out the seeds. Cut lengthwise into ½-inch thick wedges. Toss with onion, 1 Tbsp. oil and salt in a large bowl. Spread in an even layer on a baking sheet.

Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes. Remove from oven and let cool.

Meanwhile, roughly chop almonds and spread on a small baking sheet. Roast in the oven until they begin to smell nutty; then remove and let cool.

In a small bowl, whisk together 2 Tbsp. olive oil, mustard, lemon juice and garlic. Season with salt and pepper. Toss greens with dressing and plate. Top with roasted squash, grapes and almonds.

40 Mins Delicata salad squash Summer Veg Vegetarian

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40 Mins Delicata salad squash Summer Veg Vegetarian

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