Delicata Squash Salad

One of the best flavor combinations to hit your tastebuds this fall & winter! Delicata squash is one of my favorite seasonal ingredients to cook with, as it has that warm, comfort food feel without the guilt. It is also incredibly easy to prepare. No peeling necessary because guess what?! You can eat the skin!

This salad is packed full of color, flavor, and nutrients. The beautiful presentation makes this a great option to prepare for any event you may be hosting at your home.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #youcarerecipes on Instagram. Enjoy, friends!

Yield: 5-6 as a side

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Colorful Delicata Squash Salad

Full of color, nutrients and flavor!

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 1 delicata squash
• 1 English cucumber, diced
• 1 cup grape tomatoes, halved
• 2 heirloom carrots, diced
• 1 red apple, sliced
• 1 cup sugar snap peas, chopped
• 1/2 cup pomegranate seeds
• Mixed greens for bottom of bowl

Dressing:

• 1/4 cup olive oil
• 1 Tbsp dijon mustard
• 1 Tbsp apple cider vinegar
• Juice of one lemon
• 1/2 tsp pink salt
• 1/4 tsp pepper

Instructions

1. Cut the squash in half lengthwise and remove seeds. Slice again into 1/2" half moon slices.
2. Toss with avocado oil, salt and pepper.
3. Bake 425F for 20-25 minutes (You can eat the skin).
4. Add mixed greens to bowl, then add the other ingredients.
5. Toss with dressing.
6. Enjoy!

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