Make this festive salad for Thanksgiving or your next holiday gathering. Recipe is courtesy of our Cottage Health Nutrition Department.
Ingredients
» 1¼ pounds delicata squash
» 3 tablespoons extra virgin olive oil, divided
» Salt, to taste
» ⅓ cup roasted sunflower seeds
» 1 tablespoon balsamic vinegar
» 1 teaspoon maple syrup
» ½ teaspoon Dijon mustard
» Pepper, to taste
» 4 cups arugula
» ⅔ cup pomegranate seeds
» 3 ounces feta cheese
Instructions
Preheat the oven to 425 degrees. Wash the squash and scrape off any tough bits of skin. Slice the squash into ½-inch wide rounds. Use a spoon to scoop out the seeds from each round. Drizzle the squash with a generous tablespoon of olive oil and a sprinkle of sea salt. Lightly coat all surfaces of the squash with olive oil. Bake for about 30 minutes or until the squash is tender and golden, flipping halfway.
In a medium skillet over medium-low heat, toast the sunflower seeds, stirring frequently, until they are fragrant and lightly golden on the edges. Remove from heat.
In a blender, mix together the balsamic vinegar, maple syrup and Dijon mustard with a pinch of salt and pepper. Slowly add in 2 tablespoons of olive oil to emulsify. Once the squash has had a few minutes to cool, combine the arugula, pomegranate and sunflower seeds, crumbled feta and squash in a serving bowl. Toss with enough dressing to lightly coat the leaves. Serve immediately.