Roasted Delicata Squash Salad
From greekgirrrl 16 years ago
Ingredients
- 1 medium delicata squash, seeded and sliced into 1/2-inch-thick rings shopping list
- 2 tablespoons olive oil, plus more for brushing squash shopping list
- 4 ounces spinach, washed, dried, and torn into bite-size pieces (about 7 cups) shopping list
- 1 large shallot, sliced 1/4 inch thick shopping list
- 2 tablespoons sherry vinegar shopping list
- 1/3 cup roasted and salted pumpkin seeds shopping list
- 2 ounces shaved ricotta salata shopping list
- Saba for drizzling (optional) shopping list
How to make it
- Heat oven to 400°F. Brush squash rings with olive oil on both sides and place in a single layer on a baking sheet. Season well with salt and freshly ground black pepper. Roast until the underside of the squash is blistery and brown and a toothpick inserted into the flesh meets little resistance, about 15 minutes. Meanwhile transfer cleaned spinach to a large bowl, cover with a damp paper towel, and reserve in the refrigerator.
- Once squash is almost ready, heat remaining 2 tablespoons olive oil in a small frying pan until shimmering. Add shallot and sprinkle with salt and freshly ground black pepper. Sauté until tender and beginning to brown, about 3 minutes. Deglaze pan with vinegar, scraping up any bits that are stuck to the bottom, and immediately remove from heat.
- Pour shallot mixture over spinach and toss to combine. Season with additional salt and freshly ground black pepper as desired.
- To serve, layer squash with spinach and top with pumpkin seeds. Sprinkle salad with ricotta salata, and drizzle with saba (if using).
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