Tuesday, November 24, 2015

Recipe: Roasted Delicata Squash Salad

One of my favorite weeks of the year is here! Over the past few years, Thanksgiving has become one of my very favorite holidays. And not just because I get to do a whole lot of eating. 

The entire week of Thanksgiving is filled with gratitude. Knowing I get to spend a few days home with my family, seeing old friends, cooking and spending time together makes my heart so happy. It makes me feel grateful for everything I have - a job I love that challenges me daily, a loving rescue pup, supportive boyfriend, wonderful family and upcoming holiday season filled with love, joy and cheer. 

Plus, having two days off work to spend eating lots and lots of yummy food isn't half bad either.

Last year, I finally made the "cook's" cut, and was asked to bring food to our Thanksgiving last year. After a very bold but smashing success with this sweet potato salad with pomegranate, I passed the test and am on the slate for cooking food from here on out.

My niche is definitely squash and pomegranates, because I am making an almost identical recipe this year. I got the A-OK from Grandma, so we're good to go!

Roasted Delicata Squash Salad 
Recipe modified from Radiant Rachels 
Serves 2 as a main dish, serves 4 as a side dish


3 cups instant farro (2 packages)

Delicata Squash:
1 squash
2 tsp coconut oil
2 tsp maple syrup
Salt and pepper to taste

5-6 leaves kale, chopped
1 tsp coconut oil
1/2 tsp chopped garlic
Salt and pepper to taste

1 tbs olive oil
1 tbs maple syrup
2 tbs lemon juice
Salt and pepper to taste

Pomegranate seeds


1.) Set the oven to 375 degrees Fahrenheit. 

2.) Slice delicata squash lengthwise and scrape out seeds. Slice the squash into half rings (1/4 inch thick). Mix coconut oil, maple syrup and salt and pepper and coat the squash. Cook on a cookie sheet for 15 minutes. After 15 minutes, flip squash and cook for an additional 15 minutes.

3.) While the squash is cooking, sauté coconut oil and garlic. After 2-3 minutes, add kale and cook until kale is wilted.

4.) Cook farro per packet directions in microwave (this should take 4-5 minutes total). If cooking traditional farro, cook per packet directions using vegetable broth and water.

5.) Mix dressing ingredients in a separate bowl.

6.) Once squash, kale and farro is cooked, combine in a bowl and dress with dressing. Add the pomegranate seeds and enjoy.

|| Photos are property of Mountain Shadow Morning. Must give credit. || 

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