Ingredients
Salad
- 1 medium delicata squash, sliced
- 2 tbsp olive oil
- ½ tsp salt
- Freshly ground black pepper, to taste
- Arugula
- Dandelion greens
- Baby radishes, thinly sliced
- Microgreens, such as sunflower
- Clover and alfalfa sprouts
- Sprouted or raw pumpkin and sunflower seeds
Dressing
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup or agave
- ½ tbsp Dijon mustard
Servings
Yields
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Linked Recipes
Preparation
Step 1
Preheat the oven to 400°F (205°C).
Step 2
Wash and slice the delicata squash into ½-inch pieces, removing the seeds. Brush with olive oil, arrange on a baking sheet, and season with salt and pepper.
Step 3
Roast for about 25 minutes, turning a couple of times. Let cool slightly.
Step 4
Whisk together the dressing ingredients.
Step 5
Combine the greens, radishes, microgreens, sprouts, and seeds. Toss with the dressing, plate, and top with the roasted squash.
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