Delicata Delight

Everyone's favourite squash in a tasty salad

 Ingredients

• 2-3 delicata squash (sliced no more than 1 cm) Make ahead if you can.

• 1 tbsp olive oil

• salt and pepper

• 1 smaller box of mixed greens

• 1/4 cup dried cranberry

• 1/4 cup pumpkin seeds, toasted

• 1/3 cup crumbled goat feta

  
  

For The Maple Vingrette Dressing

• 1/3 cup extra virgin olive oil

• 1 clove garlic, minced

• fresh thyme

• 1/4 cup white balsamic (regular balsamic works too)

• 1 tsp lemon juice

• 1 tbsp dijon mustard

• 1-3 tsp maple syrup (to taste)

Instructions

1. Preheat oven to 400 degrees

2. Cut squash lengthwise, discard innards and the slice

3. Place on a baking tray and drizzle with olive oil, sprinkle on salt and pepper

4. Cook for 20 minutes or until squash is brown and starting to get crispy on the edges

5. Mix all ingredients for the vinaigrette

6. Put the greens in a bowl and toss with half the dressing

7. Toss the roasted squash with the rest of the vinaigrette and then lay it on top of the greens

8. Top with pumpkin seeds, pomegranate, and feta