42 minutes ago
Friday, January 10, 2014
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
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.
Have a great weekend and a cookie or two! You deserve it!