Roasted Squash Salad 

Have you tried delicata squash? Delicata is a seasonal winter squash with a thin skin you can eat!

Ingredients 
3-4 delicata squashes
1 Tablespoon extra virgin olive oil or avocado oil
1 pomegranate
5oz baby spinach
1/4 Cup roasted pumpkin seeds
4 oz goat cheese
2 Tablespoons extra virgin olive oil
2 Tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon cracked pepper


Directions 
1. Preheat oven to 400 °. Wash and dry delicata squash. Cut both ends off squash and cut in half length wise. Scoop out seeds and cut squash in to thin (1/4 inch) slices. Toss in olive oil and sprinkle with sea salt. Spread in one layer on a sheet pan. Roast for 30-40 minutes and turn every 10-15 minutes.
2. While the squash roasts, remove pomegranate seeds.
3. In a small bowl, combine olive oil, balsamic, mustard, salt and pepper.
4. Lay a bed of spinach, then top with warm squash, pomegranate seeds, pumpkin seeds, crumble goat cheese and drizzle with vinaigrette. Serve as a side dish or top with cooked protein like grilled chicken or broiled salmon for a complete meal.


This recipe come from Registered Dietitian Madeleine Holloway. Schedule a 15-minute call with her today.