Autumn Delight Salad

Harvest Delight Salad

Servings: 2 as a main dish, 6 as a side

Time: 45 minutes

Ingredients:

• Olive oil
• Kosher salt
• Freshly ground black pepper
• 1 pound (455 grams) honeynut squash, peeled, seeded, and sliced thin (¼-inch)
• 2 medium (4 ounces) shallots, halved lengthwise and peeled
• 8 ounces (225 grams) kale or spinach leaves, torn or chopped into bite-sized pieces
• 3 tablespoons (45 grams) sherry vinegar or balsamic vinegar, plus more to taste
• 3/4 teaspoon smooth Dijon mustard
• 1 to 2 tablespoons water, as needed
• 1/4 cup pomegranate arils
• 2 ounces (55 grams) soft goat cheese (chèvre), crumbled
• 1/2 cup (60 grams) toasted, salted pepitas

Preparation Steps for the Squash and Shallots

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Lightly drizzle or brush the parchment with olive oil and season it with salt and pepper. Arrange the sliced honeynut squash in a single layer on the prepared parchment. Lightly coat the squash with additional olive oil, salt, and pepper. For the shallots, place them on a small piece of foil, drizzle with olive oil and sprinkle with kosher salt. Seal the foil tightly to create a little packet and place it alongside the squash on the baking sheet.

Roast the squash and shallots for about 15 minutes until the squash is lightly browned underneath. Flip the squash pieces over and cautiously open the foil packet containing the shallots. Return the baking sheet to the oven for an extra 5 to 10 minutes, until the squash turns golden brown all over. The shallots won't appear caramelized but should become tender. If desired, reintroduce the open foil packet to the oven for another 10 minutes for added flavor, but this step is optional.

Crafting the Dressing

In a blender or food processor, combine the warm shallots with 4 tablespoons of olive oil and blend until smooth, scraping down the sides as needed. While the blender is running, incorporate the Dijon mustard and 3 tablespoons of vinegar, mixing until the dressing is fully smooth. Season the mixture generously with salt and pepper and blend again to combine. Taste, then adjust seasoning with more vinegar, salt, or pepper. If the dressing appears too thick, add 1 to 2 tablespoons of water to reach your preferred consistency.

You can halt the recipe here if necessary. Both the roasted squash and the dressing are equally enjoyable at room temperature.

Bringing It All Together

To serve, take a large, wide bowl or salad plate and toss the greens with half of the dressing, adding extra salt and pepper as desired. Layer the roasted squash over the greens, artfully fanning out the slices if you prefer. Finish by sprinkling the salad with pomegranate arils, goat cheese, and pepitas, drizzling some of the remaining dressing over the top to taste. Enjoy immediately, with extra dressing available on the side for those who want a little more flavor.

Notes on Pepitas

When shopping for pepitas, sometimes you’ll find them wonderfully crispy, while at other times, they may seem stale even if they are labeled as roasted. If you encounter the latter, warm them in a small skillet with 1 teaspoon of olive oil, 1 teaspoon of butter, and salt and red pepper flakes to taste over medium heat, stirring frequently until they're slightly darker and give off a nutty aroma. Set aside until you need them.

As for the greens, I personally enjoy kale or spinach in this salad, but feel free to use whatever you have on hand. I’ve used baby kale, sliced red endive, and a few green oak leaf lettuce leaves, as sturdier varieties hold up better if the salad needs to sit for a bit.