Delicata Squash Salad: Big Flavors You Did Not Expect |

Name: delicata squash salad: unexpected big flavors
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 5
Ingredients: 2 medium Delicata squashes, thoroughly washed and dried, seeds and fibers discarded, sliced crosswise into 1/2-inch thick slices. Do not peel the squashes.; 1 small bunch of cilantro, leaves roughly chopped, stems discarded; 1 cup raw pecans; ⅔ tsp ground cardamom; 1 tsp ground cinnamon.; ½ shallot, thinly diced (optional); 1 tbsp avocado oil or organic extra virgin olive oil + 2 tablespoons avocado oil for brushing the squash; ⅔ tsp sumac (optional). It does add nice tartness to the spicy nuts.; 1 tsp chili powder; 1 dash cayenne pepper; 2 tbsp freshly squeezed lemon juice, or to taste; 2 tbsp olive oil; salt and pepper to taste

DifficultyBeginner

Nutrient-dense • Vegan • Grain- and potato-free • Dairy-free • Paleo • Delicious • Easy

Of all squashes, Delicata is our favorite. With its velvety texture, honey-like flavor and extraordinarily delicate edible skin, Delicata is the queen of the squashes. In our Delicata Squash Salad, we juxtapose the sweetness and creaminess of Delicata squash with the spicy, crunchy pecan nuts. We use cinnamon and cardamom, cayenne and chili, shallot and cilantro to create a uniquely fragrant, spectacular dish. Even though it's quick and easy to make, this delight tastes as a fancy restaurant dish! When winter squashes are in season, we eat the Delicata Squash salad at least once a week. What is your favorite Delicata squash recipe?

Yields5 Servings

Prep Time25 minsCook Time40 minsTotal Time1 hr 5 mins

What You Need:

2 medium Delicata squashes, thoroughly washed and dried, seeds and fibers discarded, sliced crosswise into 1/2-inch thick slices. Do not peel the squashes.

1 small bunch of cilantro, leaves roughly chopped, stems discarded

1 cup raw pecans

⅔ tsp ground cardamom

1 tsp ground cinnamon.

½ shallot, thinly diced (optional)

1 tbsp avocado oil or organic extra virgin olive oil + 2 tablespoons avocado oil for brushing the squash

⅔ tsp sumac (optional). It does add nice tartness to the spicy nuts.

1 tsp chili powder

1 dash cayenne pepper

For Dressing:

2 tbsp freshly squeezed lemon juice, or to taste

2 tbsp olive oil

salt and pepper to taste

What to Do:

Roast the squash:

Preheat oven to 350 F (175 C) and line baking sheet with unbleached parchment paper. Next, mix 2 tablespoons avocado oil with ground cinnamon. Using a brush, brush the delicata squash slices with the oil-cinnamon mixture. Roast for 25 to 30 minutes.

Next, using a flatware dinner knife, cut the delicata squash slices in half. (We prefer uses half-slices in the Delicata Squash Salad.)

Roast the nuts:

Meanwhile, in a bowl or a BPA, PVC and pthalate-free food storage bag, mix the pecans with chili powder, ground cardamom, cayenne pepper, sumac (optional), and 1 tablespoon avocado oil. Then roast the nuts at 350 F (175 C) for about 10 to 12 minutes.

Prepare the dressing:

In a small bowl or cup, mix olive oil, lemon juice, and salt and pepper to taste.

Mix:

In a large bowl, mix the halved delicata squash slices, spicy nuts, cilantro, shallot (if using), and the dressing. The Delicata Squash Salad is ready to enjoy!

Enjoy!

Delicata squash salad with herbs and spicy pecans close up by foodjoya

Ingredients