Not sure if you've hopped on the delicata squash bandwagon yet, but after tasting this salad you will be. This squash roasts up so sweet, it's like fall-flavored candy...unlike the Halloween candy that's about to overtake our households (gulp).
Makes 4 servings
What you need
4 cups finely shredded green cabbage
3 small delicata squash, halved horizontally, seeded and cut into slices
6 tablespoons of Lemon Garlic
coarse salt and freshly ground black pepper
8 cups baby greens
2 apples, cored and thinly sliced
arils (seeds) from 1 pomegranate (optional)
¼ cup roasted pumpkin seeds
2 ounces crumbled bleu cheese (optional)
2 ripe avocados, sliced
What you do
- Divide green cabbage between 4 bowls and set aside.
- Heat over to 425 degrees. Divide squash slices between two rimmed baking sheets and drizzle with 2 tablespoons Lemon Garlic, then sprinkle with salt and pepper. Roast in oven until squash is browned and tender, about 30-35 minutes.
- In a large serving bowl, gently toss together baby greens, apple slices, pomegranate seeds (if using), and pumpkin seeds with remaining 4 tablespoons Lemon Garlic.
- Divide salad mixture between 4 bowls, and top each with ¼ of the squash, bleu cheese (if using) and avocado slices.