This Delicata Squash & Apple Harvest Salad with Blood Orange Vinaigrette is a delicious salad that will give you all the fall feels!
The day has finally arrived. The first day of FALL! In perfect Chicago weather fashion, temperatures dropped from 90 degrees yesterday to a cool 62. Just in time to celebrate this beautiful day. I immediately wanted to bake and cook all things pumpkin, but couldn’t find any pumpkin in my pantry. Can you believe it?!?
I did have this beautiful Delicata squash sitting on my counter, and I knew just what I wanted to do with it. This fall harvest salad was the perfect lunch for Allison and I, and really hit the spot on this first day of autumn.
If you’re not familiar with Delicata squash, it’s a variety of winter squash. It’s got a cream colored outside with green or orange stripes and it has the shape of a giant cucumber. You could easily use it as decor in your house (I have in the past) because it’s just so beautiful on the outside!
It’s quickly becoming my favorite squash because of how easy it is to cook and eat! Why do you ask? You don’t have to peel it!! Delicata squash has such a delicate skin (hence the name) that you can leave it on! The whole veggie is completely edible.
How do you prepare delicata squash?
To prepare the squash before cooking it, be sure to wash it thoroughly.
Because you’re eating the skin, you want to make sure and get the skin super clean before roasting. Use a vegetable brush to get the job done if necessary.
When it’s nice and clean, using a sharp knife, cut off both ends of the squash so that you have even surfaces on your cutting board. Then carefully cut it down the center (the long way). Scoop out the seeds (I used a melon baller and it made things really easy). You can roast the seeds later like you would pumpkin seeds if you’d like.
Cut it into thin slices (1/4″ to 1/2″). They’ll look like little half moons when you’re done. The thinner you slice them, the faster they will cook. You’ll want to make sure they’re all even thickness so they cook at the same speed. This is important.
When it’s all sliced up, toss them in olive oil and season with salt and pepper. Put them in a 425 degree oven for 20 minutes. Flip, then back in for another 10-15 minutes.
Love this recipe? Be sure to check out my slow cooker cauliflower soup or my blood orange arugula salad
Fall Harvest Salad
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 1x
Description
This fall harvest salad utilized delicata squash and is perfect for your next holiday menu
Ingredients
For the vinagrette:
- 1/2 teaspoon finely grated blood orange zest
- 3/4 cup freshly squeezed blood orange juice (from 3 to 4 medium oranges)
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons finely chopped shallots
- 2 teaspoons whole-grain mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup vegetable oil
For the Salad
2 cups baby spinach
2 cups arugula
1 delicata squash, sliced and roasted (see above for instructions)
1/2 cup chickpeas
1/3 cup crumbled goat cheese
1/2 cup dried cranberries
1 apple, sliced thin
1 blood orange, segmented
Instructions
For the vinagrette:
Place all of the ingredients except the oil in a medium bowl and whisk to combine. While whisking continuously, add the oil in a slow, steady stream until it’s fully incorporated. Refrigerate in a container with a tight lid for up to 4 days.
In a large bowl, combine the spinach, arugula, goat cheese, dried cranberries, blood orange and chickpeas, toss until evenly mixed. Place sliced and fanned apple and delicata squash on top of the salad. Top with dressing and serve immediately.
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6 Comments
I am so ready for fall and can think of no better way to celebrate that with this salad! Delicata squash is my favorite too!
I actually never combined squash, oranges and apples in one dish before, but I love baking squash. This looks so healthy and delicious to try this autumn!
This salad is beautiful! I love the combination of apples and squash and the orange sounds like a delicious addition too!
I love, love, love everything about this fall salad. Did I say love? From the squash to the apples, the vinaigrette–I’m making this!!
Very timely, it would seem that our summer finished on Thursday with a dip from I guess the 90’s to the 50’s 😮 I too roasted pumpkin this weekend 😀 Looking forward to giving this a try.
What a stunning salad. It’s the perfect way to herald the start of Fall. 🙂