Thanksgiving is almost upon us and we have so much to be thankful for! Wonderful, loving family, great friends, and good health are all part of our lives. We’re fortunate to be able to spend this holiday with our adult children who are visiting. We’ll spend lots of time together and celebrate the season of counting our blessings.
Usually, this is when I post some new side dishes to go with the traditional turkey for Thanksgiving. I’m mixing it up a bit for 2023 and posting some starters using seasonal food items. Today’s recipe is a salad featuring delicata squash. This variety of winter squash is cylindrical with cream-colored flesh that is striped in green or orange. It has a delicate rind that is thin and edible. A friend that I volunteer with grew some of these squash in her garden this year and generously shared a few of the fruits with us. Delicata is perfectly suited to this recipe. Butternut squash, acorn squash, or sugar pumpkin can all be used instead of the delicata, if desired.
Delicata Squash Salad with Hazelnuts and Blue Cheese
Delicata Squash Salad With Hazelnuts & Blue Cheese (adapted from realsimple.com) Total Time Required: 50 minutes, Prep Time: 10 minutes, Makes: 4 servings
Ingredients:
- 1-1/2 pounds delicata squash, peeled, seeded, and cut into 1-inch pieces
- 8 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1/2 cup roasted hazelnuts, coarsely chopped
- 2 tablespoons sherry vinegar
- 2 teaspoons Dijon mustard
- 6 cups mixed greens (about 4-1/2 ounces)
- 1/2 cup thinly sliced pickled red onions
- 1/4 cup dried cranberries
- 1 medium apple, chopped
- 4 ounces blue cheese, crumbled (1 cup)
Directions:
Preheat the oven to 400°F. On a rimmed baking sheet, toss the squash with 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast the squash, tossing once, until it is golden brown and tender, about 25 to 30 minutes. Let it cool slightly.
Cut and roast the squash.
In a large bowl, whisk together the vinegar, mustard, and the remaining 6 tablespoons of oil along with 1/2 teaspoon each of salt and pepper.
Mix together the dressing ingredients.
Add the squash, hazelnuts, greens, onion, cranberries, and apple to the bowl, tossing to combine.
Add the rest of the salad ingredients to the bowl of dressing.
Sprinkle with the blue cheese.
Top with the blue cheese.
Serve & enjoy!
Delicious!
Delicata makes a delicious salad for Thanksgiving! ~Linda
Delicata Squash Salad With Hazelnuts & Blue Cheese (adapted from realsimple.com) Total Time Required: 50 minutes, Prep Time: 10 minutes, Makes: 4 servings
Ingredients:
- 1-1/2 pounds delicata squash, peeled, seeded, and cut into 1-inch pieces
- 8 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1/2 cup roasted hazelnuts, coarsely chopped
- 2 tablespoons sherry vinegar
- 2 teaspoons Dijon mustard
- 6 cups mixed greens (about 4-1/2 ounces)
- 1/2 cup thinly sliced pickled red onions
- 1/4 cup dried cranberries
- 1 medium apple, chopped
- 4 ounces blue cheese, crumbled (1 cup)
Directions:
Preheat the oven to 400°F. On a rimmed baking sheet, toss the squash with 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast the squash, tossing once, until it is golden brown and tender, about 25 to 30 minutes. Let it cool slightly.
In a large bowl, whisk together the vinegar, mustard, and the remaining 6 tablespoons of oil along with 1/2 teaspoon each of salt and pepper. Add the squash, hazelnuts, greens, onion, cranberries, and apple to the bowl, tossing to combine. Sprinkle with the blue cheese and serve.