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WINTER SQUASH AND FENNEL SALAD

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This hearty winter salad is the brainchild of me and my pal Teri Ann (@terianncarty).  And it’s AMAZING. We’re talking tender greens, golden roasted delicata squash, crisp fennel, spiced candied nuts, and sweet & sour pomegranate arils.  It’s finished off with a tangy homemade apple cider vinaigrette that brings all the flavours to life.

I would serve this as a side to accompany just about anything. But if you want to turn it into a complete meal, top it with your protein of choice — grilled salmon, roasted chicken strips, BBQ tofu, or even a poached egg — and sliced avocado.  Divine! 

Side note: If you haven’t tried delicata squash yet, I highly recommend it. It tastes delicious — some say like a cross between fresh corn and pumpkin pie! — and is super easy to use since you don’t have to peel it.  The skin is thin and roasts up beautifully. Unlike other squash varieties, it’s not bitter or hard to bite through.

Salad Recipe

Ingredients for 4 servings:

  • 1 small delicata squash

  • 2 tsp olive oil

  • salt and pepper

  • 6 to 8 cups mixed organic greens

  • 1 cup sliced raw fennel

  • 1/2 cup Spiced Candied Nuts (recipe here)

  • 1/2 cup pomegranate arils

  • 2 Tbsp Apple Cider Vinaigrette (recipe below), or more to taste

Directions:

  1. Preheat oven to 400°F and line a rimmed baking sheet with parchment. Scrub the outside of the squash well and cut off the ends to create two flat edges. 

  2. Cut squash into 1/4- to 1/2-inch slices, keeping the size of the slices consistent.  De-seed and/or cut into half moons if desired (but not necessary). Rub or spray with olive oil so both sides of each slice are coated and sprinkle with salt and pepper. 

  3. Spread squash slices evenly on prepare baking sheet and roast for 20 minutes. Flip each slice over and roast for another 10 minutes or until golden brown and tender when pierced with a fork. Set aside.

  4. Put salad greens in a large bowl and add half of the fennel, nuts, and pomegranate arils, and 1 Tbsp of dressing.  Toss to combine.

  5. Top salad with roasted squash and remaining fennel, nuts, pomegranate seeds, and another Tbsp or more of the dressing, adjusted to taste. Serve immediately.

Apple Cider Vinaigrette Recipe

Ingredients:

  • 1/4 cup extra virgin olive oil, or more to taste

  • 1/4 cup apple cider vinegar

  • 1 Tbsp Dijon mustard

  • 2 tsp pure maple syrup (or raw honey or Lakanto sugar-free Maple sweetener), adjusted to taste

  • 1 clove garlic minced

  • 1/4 tsp sea salt 

  • 1/4 tsp black pepper

Directions: Put all of the ingredients in a small mason jar, cover, and shake well to combine. Adjust olive oil, sweetener, and seasoning to taste. Leftovers can be stored in the fridge for up to two weeks.

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