Thanksgiving is nearly here and we can’t help but dream of all the amazing food we plan to make, share, and eat! If you’re in need of a recipe to round-out your holiday menu, look no further, this week we’re welcoming five guest bloggers to the Story by ModCloth Friendsgiving table. Today, Kate of Cookie and Kate shares her recipe for a seasonal salad that combines all of falls most mouthwatering flavors:
From Kate: I’ve never been a big fan of the traditional — mostly beige — Thanksgiving plate. Friendsgiving, however, has taught me that the Thanksgiving meal doesn’t have to be boring! When my friends and I get together to celebrate, we end up with a wider, more colorful variety of Thanksgiving fare. Thank goodness for the potluck effect!
I’m usually counted on to bring a salad and I know this one will be a hit this year. Any roasted squash would be lovely, but I prefer delicata squash because it doesn’t require peeling. Freshly toasted nuts, quality feta cheese, and dressing made from scratch are what make this salad so stellar!
Roasted Delicata, Pomegranate, and Arugula Salad with Maple Balsamic Dressing
By Kate of Cookie and Kate
2 medium delicata squash, around 1.25 pounds total
fine grain sea salt
4 heaping cups arugula (or mixed baby greens)
2/3 cup pomegranate arils (or a generous handful of dried cherries or cranberries)
1/3 cup raw pepitas (or pecans)
3 to 4 ounces feta cheese, crumbled
2 Tbsp olive oil
1 Tbsp balsamic vinegar
1 tsp real maple syrup
1/2 tsp Dijon mustard
freshly ground black pepper
1. Preheat the oven to 425 degrees Fahrenheit.
2. Wash the squash and scrape off any tough bits of skin with a knife. You can slice the squash two different ways — if you want pretty rounds, slice the squash into 1/2-inch wide rounds, using a spoon to scoop out the seeds from each round, or, slice the squash into half moons by first slicing it in half vertically, scoop out the seeds from each half, and then slice the squash into 1/2-inch pieces.
3. Drizzle the squash with a generous tablespoon of olive oil and a sprinkle of sea salt. Use your fingers to lightly coat all surfaces of the squash with olive oil. Arrange the squash in a single layer on the baking sheet, leaving as much room as possible between the pieces. Bake for 25 to 30 minutes or until the squash is tender and golden, flipping halfway.
4. In the meantime, crumble the feta and set aside. In a medium-sized skillet over medium-low heat, toast the pepitas (or pecans), stirring frequently, until they are fragrant and lightly golden on the edges. Remove from heat.
5. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup and Dijon mustard with a pinch of salt and pepper.
6. Combine the arugula, pomegranate (or dried fruit), pepitas (or pecans), crumbled feta, and squash in a serving bowl. Right before you’re ready to serve the salad, toss it with enough dressing to lightly coat the leaves. Serve immediately.
Notes: Recipe yields 4 substantial side salads or up to 8 small servings. This salad is gluten free and can be made vegan by omitting the feta cheese, or serve it on the side for non-vegans.