We love our Easter salad but wanted to use some fall ingredients for a heartier version for holiday gatherings. This salad is a delicious and healthy way to add some color and flavor to your festive table. The combination of roasted delicata squash, grated carrots, crisp apple, and purple cabbage add crunch and sweetness. The roasted hazelnuts provide a nutty flavor that complements the sweetness of the fruits and vegetables and the tang of the Balsamic Vinaigrette Dressing. Finish with shaved Pecorino (or goat) cheese and serve with a bottle of Rosé for the table!
Tossed Green Salad with Roasted Delicata & Toasted Hazelnuts
Recipe by Tanya Miller
1 small delicata squash
½ tsp Aleppo pepper or a pinch of cayenne
~ 1 Tbsp olive oil
1 tsp kosher salt
Cracked black pepper, to taste
1 bag mixed greens
2-3 green onions, thinly sliced (we like on the bias)
1/3-1/2 apple (we love a Cosmic Crisp!), cut into 1/4 in cubes or sliced
¼-½ head purple cabbage, shredded (a mandolin makes for quick work if you have one)
2-3 carrots, grated or shaved
1/3 c roasted, salted hazelnuts
Our favorite Balsamic Vinaigrette Dressing (find recipe here)
Pecorino cheese, shaved or grated (or goat cheese - or both!)
Preheat oven to 425°. Cut the ends off the squash and cut in half lengthwise. Use a spoon to scrape out the seeds, then cut each half into ⅛-¼ inch slices.
Line a sheet pan with parchment paper. Place squash on pan and drizzle with olive oil, toss to coat. Sprinkle with salt, pepper, Aleppo or cayenne, and toss again. Spread the squash evenly over the pan.
Place the sheet pan in the oven and roast for about 20 minutes. Flip the squash pieces over and roast for an additional 10-15 minutes*, or until browned to your liking. Set aside and let cool.
Layer all ingredients into a salad bowl except hazelnuts, dressing and pecorino. If making ahead, cover and chill.
*Tip: Cooking times can vary depending on the size of your delicata. Also, this makes a delicious and easy side dish with some added herbs such as thyme, sage and rosemary!