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Still putting together your holiday dinner menu? Add this light and flavorful Roasted Delicata Squash & Arugula Salad as your starter.
Your head is probably spinning from all of the chocolate, cake and brownies that have been taking over the blogosphere lately. It’s the holiday season and everyone knows holidays = baking madness, so of course we bloggers go above all expectations. But sometimes we need a break from the sweets — otherwise we may not need to hire someone to dress up as Santa Claus…
This time of year may be synonymous with things like hot chocolate, peppermint and cookies galore, but it’s also pretty well known for its abundance of fresh and delicious produce. Take winter squash for example — butternut, pumpkin, acorn, etc — these gourds can be roasted, baked, sautéed, pureed and they can be made into something sweet or savory. They are a pretty versatile vegetable, and one of my absolute favorite ingredients to use during the winter months. One of my favorites to work with is Delicata Squash. One of the best things about this variety of squash is that you don’t have to peel off the skin — it’s thin enough to eat! Being able to slash this step really saves time when prepping your dish.
I used my Delicata Squash to make a refreshing winter-inspired salad. I didn’t even mean for it be holiday themed, but the pop of green arugula and splash of red dried cranberries make this a great addition to your holiday menu. Your guests will love starting out their meal with this Roasted Delicata Squash & Arugula Salad. It’s super simple and doesn’t require a lot of prep work aside from slicing up your squash. The only thing you really need is patience — patience to wait for the squash to get all roasty and delicious in the oven, and even though it makes your kitchen smell amazing, you just have to wait!
I promise it’ll be worth it!
- 1 small delicata squash, sliced 1/2-inch thick
- 1 tbsp agave
- 1 tbsp coconut oil
- 1 tsp cinnamon
- 8 oz. baby arugula
- 1 cup dried cranberries
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
- Toss the sliced squash in agave and coconut oil and cinnamon until well coated. Season with a little bit of salt.
- Arrange on the prepared baking sheet and roast for 20 minutes, turning at the halfway mark.
- Allow to cool and then toss with arugula and cranberries. Drizzle with a little extra agave if needed.