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–+ servings

Delicata Squash Salad with Cranberry Balsamic Dressing

Course Appetizers and Snacks, Main Dish, Salad, Side Dish
Cuisine American, Gluten Free
Keyword Fall
Condition Cancer, Chronic Kidney Disease, Diabetes, Heart Health, Nut Free, PCOS, Vegetarian
Servings 4 servings

Ingredients

  • 2 delicata squash
  • 2 tsp avocado oil
  • salt and pepper
  • 2 tbsp cranberry sauce
  • 2 tbsp balsamic vinegar
  • 2 tsp dijon mustard
  • 1/4 cup olive oil
  • 8 cups spinach baby
  • 4 oz goat cheese crumbled
  • 1/3 cup pumpkin seeds
  • 1/3 cup cranberries dried

Instructions

  • Preheat oven to 425° F.
  • Cut off the ends of the squash. Carefully cut the squash in half lengthwise. Scoop out the seeds, then cut squash into 1/2 inch pieces.
  • Place squash pieces into a large bowl and toss in avocado oil, salt and pepper, and spread onto a baking sheet. Bake squash until golden brown, about 20-30 minutes, turning halfway through.
  • In a separate bowl, combine cranberry sauce, balsamic vinegar, dijon mustard, olive oil, and a pinch of black pepper. Either whisk or use an immersion blender to blend until smooth. Set aside.
  • In 4 bowls, place 2 cups of greens in each. Top with delicata squash, goat cheese, pumpkin seeds, and dried cranberries. Drizzle with dressing.