Friday, January 10, 2014

Detox Day #5: Arugula w/ Roasted Delicata Squash & Dates


This salad is the bomb.

Truth be told: this was my first time buying Delicata squash.
I see them on so many blogs and they looks so pretty, so I took the plunge.


I love the fact that you don't have to remove the rind of the squash like you do with butternut and acorn squash.

Marcona almonds from Spain are a good choice here, but if you can't find them, use another type of almond.
Same goes for the dates. Deglet Noor are the best here, but California or Medjool will do. Who wants to be picky?

This is a delicious winter salad. It's colorful and tastes rich.
It's packed with fiber and makes a filling lunch or with a bowl of soup, a great dinner salad.

Arugula w/ Roasted Delicata Squash & Dates: serves 4 as side salads

1 lb. arugula, washed
10 Deglet Noor dates, sliced
handful of Marcona almonds, toasted lightly
2 delicata squash, cut into half moons
olive oil
thyme
Parmigiano Reggiano
kosher salt & pepper
juice of a lemon

Cut the squash in half the long way, and scoop out the seeds (it smells like pumpkin).


Cut into half moons, leaving the pretty striped rind on.

Lay the half moons of squash on a baking tray. Drizzle w/ olive oil and season with kosher salt, pepper & thyme.


Roast for 20 minutes at 400F, turning at the 10 minute mark. Make sure they don't burn.
Set aside and cool.

Assemble the salad:
Mound some arugula in the center of each plate and lay cooled squash pieces and dates around. Sprinkle w/ some almonds and shave some Parmigiano Reggiano curls on top (I use a vegetable peeler).

Make a dressing of the lemon juice w/ a few tablespoons of olive oil.

Drizzle a small amount of dressing over each salad and serve.


Enjoy!
Have a great weekend and a cookie or two! You deserve it!

8 comments:

Katie C. said...

I'm surprised you waited this long to try delicata though it doesn't have as a long of a shelf life as the rest of the winter squashes. I think it tastes sort of like a cross between summer squash and winter squash. Another really easy way to cook it is in the microwave with some butter smeared on it and then sprinkle it with seasoned salt when done. It's so pretty! I'll have to try roasting it in slices next if I can still find any.

Anonymous said...

http://www.dailymail.co.uk/health/article-2536448/Want-stop-snacking-Eat-half-AVOCADO-lunch-banish-hunger-pangs.html?ITO=1490&ns_mchannel=rss&ns_campaign=1490 !!!

Stacey Snacks said...

Anon. Almost thought your link was spam. You know I eat an avocado daily!

Natalia B said...

Where do you buy the delicata squash? I never heard of it, although when you cut them they almost resemble an acorn squash.

Sounds yummy and healthy at the same time. I love how all your recipes are also very colorful, which makes them not just eye pleasing but tasty too!

Proud Italian Cook said...

Isn't delicata squash good? Sounds really good with the dates and almonds! You're being so good with detoxing, I'm starting over next week it's too dark, cold and gloomy here, that's my excuse for now anyway!

Joanne said...

Delicatas are my favorite!! So glad you finally discovered them!

Anonymous said...

http://www.latimes.com/food/dailydish/la-dd-coffee-wont-dehydrate-study-20140110,0,3813768.story#axzz2q759W5qr !!! I also know you don't drink water. Enjoy your java guilt-free, Ms. Snacks!

Madonna/aka/Ms Lemon of Make Mine Lemon said...

The salad sounds delish. I cut them in circles and stuffed the holes with a stuffing. So good. I am going to try your version if I can still find them at the market.