Can you believe it’s already November!? Good thing it’s finally starting to feel like Fall in San Diego (AKA it’s below 70°, instead of 80°, ha!). Now I can officially get in the swing of all the Fall recipes, like this Roasted Delicata Squash Salad, which would be the perfect healthy addition to your Thanksgiving spread! Because no Thanksgiving is complete without an epic Fall salad. 

If you haven’t tried delicata squash yet, get excited. I have to say this is probably the most underrated squash out there and definitely one of my favorites! It’s also really easy to work with. You know how grabbing a giant butternut squash just feels overwhelming, like a you have a big task ahead of you? Well delicata is the opposite. It doesn’t need to be peeled, it’s super quick and easy to de-seed and chop, and tastes absolutely delicious! It’s definitely the star of this salad! Here’s everything you’ll need to make it happen:

Ingredients

For the salad:
2 medium delicata squash
2 tbsp avocado oil 
Salt & pepper
4 cups (or large handfuls) mixed baby greens
1 cup cherry tomatoes, halved
2 Persian cucumbers, cut in half lengthwise, then sliced
1 apple, thinly sliced
1 cup carrots, chopped (I like the colorful heirloom carrots)
​1/4 cup pomegranate seeds
1/4 cup pumpkin seeds or pecans
Optional: 1/4 cup crumbled feta cheese

For the dressing:
1/3 cup extra virgin olive oil
1 tbsp dijon mustard
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 garlic clove, finely minced 
Salt & pepper to taste

Serves 5-7
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1. Preheat oven to 425°. Prepare a baking sheet with parchment paper. 
2. Slice squash in half lengthwise (to get two long halves). Then use a spoon to scoop out all the seeds and discard. Next, slice each squash half into 1/2-inch thick slices (they should look like half moons). 
3. Toss squash in avocado oil and season with salt and pepper. Spread out on your prepared baking sheet in an even layer and roast in the oven for 25 or so minutes (flipping halfway through) until squash is tender and golden. Set aside to cool while you prep the rest of the salad.
4. Add all other salad ingredients into a large bowl.
5. In a separate small bowl, mix together the dressing ingredients. Season to taste with salt and pepper. I find the best way to taste-test a dressing is by dipping in a piece of lettuce and adjusting the seasoning from there!
6. Add the cooled squash to the salad bowl and toss with the dressing. Garnish with pumpkin seeds or pecans and a sprinkle of feta cheese if desired. Enjoy!

By the way, for a healthy Fall side dish, you can also just follow steps 1-3 and serve the roasted delicata squash with your protein of choice… Easy! Happy Thanksgiving month, friends! Very excited for my all-time favorite holiday!