Roasted Delicata Squash Salad with Cranberry Balsamic Glaze and Pepita Crunch

Ingredients

• •2 medium delicata squashes, halved, seeded, and sliced into 1/2-inch rings
• •2 tablespoons olive oil
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •6 cups mixed salad greens
• •1/2 cup dried cranberries
• •1/4 cup balsamic vinegar
• •1 tablespoon honey
• •1/2 cup pepitas (pumpkin seeds), toasted
• •1/4 teaspoon smoked paprika
• •2 ounces crumbled goat cheese (optional)

Instructions

1. 1

   Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. 2

   Slice the delicata squash into 1/2-inch rings after halving and removing the seeds. Arrange the slices on the prepared baking sheet.

3. 3

   Drizzle the squash with olive oil, then sprinkle with salt and black pepper. Toss gently to coat evenly, then spread the slices in a single layer.

4. 4

   Roast the squash in the oven for 20-25 minutes, flipping halfway through, until golden brown and caramelized.

5. 5

   While the squash roasts, prepare the cranberry balsamic glaze by combining balsamic vinegar and honey in a small saucepan. Simmer over medium heat for 5-7 minutes, stirring occasionally, until reduced and slightly thickened. Set aside to cool.

6. 6

   Toast the pepitas in a dry skillet over medium heat. Sprinkle with smoked paprika and stir frequently for 3-4 minutes until fragrant and lightly golden. Remove from heat and let cool.

7. 7

   Assemble the salad by placing mixed greens in a large serving bowl or platter. Top with roasted delicata squash rings, dried cranberries, and toasted pepitas.

8. 8

   Drizzle the cranberry balsamic glaze over the salad. If desired, add crumbled goat cheese for extra creaminess.

9. 9

   Serve immediately as a vibrant side dish or a light main course. Enjoy!