Harvest Salad with Maple Thyme Delicata Squash
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesIngredients
1 medium Bartlett Pear diced
1 Tbsp roasted pumpkin seeds
1 Tbsp roasted sunflower seeds
2 oz sharp cheddar cheese diced
6 cups mixed baby greens
3 tbsp Red Wine Vinaigrette – (I use the Dress it Up brand)
- Maple Thyme Delicata Squash
1 large Delicata Squash
1 tbsp Olive oil
1/2 tbsp Maple Syrup
1/2 tbsp fresh thyme leaves
Salt and Pepper
Directions
- Preheat the oven to 425. Line a large baking sheet with parchment paper.
- Wash the delicata squash and slice it half the way. Scoop out the seeds, and lay the squash halves cut side down on a cutting board. Slice the squash into thin moons.
- Lay the squash on the baking sheet and toss with the olive oil, maple syrup, and thyme. Roast for about 30 minutes, flipping halfway.
- While the squash is roasted, assemble the salad. Wait to add the dressing until you are ready to serve.
- Top the salad with the warm delicata squash and toss with the red wine vinegarette.
Serve with your favorite protein, I think to use my Pesto Turkey.