Roasted Delicata and Beet Salad

Roasted Delicata and Beet Salad

Half-inch slices of delicata and beet, skin left on, roasted at 400°F until slightly crisp, then tossed with salad mix and a red-wine or balsamic dressing sweetened with orange juice or honey. Recipe by Adriana Barraza at A La Vuelta Farm.

Ingredients

• 1 delicata squash
• 1 large beet, or a few smaller ones
• Olive oil
• Salt and pepper, to taste
• 1/3 cup feta cheese, or sunflower seeds for a vegan version
• Salad mix
• Microgreens
• 1/4 cup red wine vinegar or balsamic vinegar
• 1 teaspoon Dijon mustard (optional)
• Juice of 1 orange, or 1 teaspoon honey
• 1/2 teaspoon rosemary, thyme, or oregano

Method

1. Heat the oven to 400°F. Halve the delicata, scoop out the seeds, and slice into 1/2-inch pieces. Leave the skin on.
2. Halve the beet, then slice each half into 1/2-inch slices. Leave the skin on.
3. Spread the squash and beets on a parchment-lined baking sheet. Sprinkle with salt and pepper and drizzle with olive oil.
4. Roast until cooked through and slightly crisped.
5. Whisk the vinegar, Dijon if using, orange juice or honey, herbs, and salt and pepper.
6. Toss the roasted vegetables with salad mix, feta or sunflower seeds, and dressing. Top with microgreens and serve.