Fall Delicata Squash + Pomegranate Salad

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There's something about fall flavors that screams comfort. Growing up my dad would always bring barrels of pomegranates home and my mom and I would spend an entire day deseeding them and putting them in jars so we could enjoy. There's literally nothing better than a mouthful of cold pomegranate seeds straight from the jar. My God! I was lucky enough to steal a few jars from my mom's fridge on my last visit and had to make a recipe with them. The refreshing juicy pomegranate seeds paired with the warm flavors of these Rosemary + Sage Delicata Squash pieces melded together are next level good. This is the perfect salad to serve at family gatherings- and we all know holiday festivities are just around the corner!

This salad comes together really quickly and is perfect for taking on the go. Make my creamy Garlicky Tahini Dressing and quinoa mixture ahead of time and you'll be set to assemble salads all week long. This dressing is so good... trust me when I say you'll want to drizzle this sauce all over everything.

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Recipe

Serves 4

Ingredients

For Delicata Squash

1 Delicata squash

1 Tbsp rosemary

1 Tbsp Sage

4 Tbsp olive oil

1 large clove garlic

1 tsp salt

1 tsp freshly ground pepper

For Quinoa Mixture

1 cup cooked quinoa

3 Tbsp dried cranberries

3 Tbsp roasted unsalted pumpkin seeds

For Garlicky Tahini Dressing

2 Tbsp tahini

2 Tbsp maple syrup

1 Tbsp coconut aminos or tamari

1 Tbsp lemon juice

1 large garlic clove, minced

For Rest of Salad

4 cups mixed baby greens

1/4 cup crumbled feta or goat cheese

1/4 chopped roasted unsalted pecans

1/2 cup pomegranate seeds

watermelon radish slices and micro greens for garnish

Instructions

1. Preheat oven to 425 degrees F

2. Mix olive oil, minced garlic, sage, and rosemary together in a small bowl. Set aside so oil becomes infused.

3. Slice squash in half and scoop out seeds. Slice squash into half circle shaped slices about 1/2 inch thick.

4. Place slices in a single layer on a baking sheet and brush both sides with olive oil mixture. Top with salt and pepper.

5. Roast for 20-25 minutes. Squash should be soft and slightly caramelized. Allow squash to cool.

6. While squash is roasting mix together cooked quinoa with cranberries and pumpkin seeds.

7. Place all ingredients for dressing in a jar and shake. Alternatively, put in a bowl and whisk until thoroughly combined. Set aside.

8. Assemble your salad starting with a bed of green followed by quinoa mixture. Top with pomegranate seeds, feta, and pecans.

9. Drizzle generously with dressing and garnish with radish and micro greens!

Enjoy!