40 minutes
A delightful salad featuring roasted delicata squash, avocado, feta, and pomegranate seeds with a lime and mint dressing.
Delicata Squash, halved, seeded, and cut into half-moons
0 lb
Extra Virgin Olive Oil, divided
tablespoons
teaspoons
Red Onion, thinly sliced
each
Feta Cheese, crumbled
0 oz
Avocado, pitted, peeled, and thinly sliced
each
cups
Lime, zest and juice
each
Pomegranate Seeds
tablespoons
Flake Salt, for finishing
to taste
1. Preheat Oven and Prepare Squash
Preheat your oven to 425°F (220°C). Toss the delicata squash half-moons with 2 tablespoons of olive oil and 1 teaspoon of sea salt on a sheet pan lined with parchment paper. Ensure each piece is well-coated.
2. Roast the Squash
Roast the squash in the preheated oven for 30 to 40 minutes, until golden and slightly charred. Allow it to cool slightly before assembling the salad.
3. Assemble the Salad
Layer the roasted squash with thinly sliced red onion, crumbled feta cheese, and slices of avocado on a serving platter. Scatter fresh mint leaves and pomegranate seeds over the top.
4. Dress and Finish the Salad
Drizzle the salad with the remaining olive oil and the juice of one lime. Finish with a sprinkle of lime zest and flake salt to enhance all the flavors.
Incorporate fresh herbs like parsley or cilantro, torn just before adding, for a vibrant flavor pop.
Use a vinaigrette with aged balsamic or apple cider vinegar to brighten the flavors.
Aim for uniform half-moon slices, about 1/2-inch thick for even roasting.
Introduce toasted seeds or nuts just before serving for maximum flavor and aroma.
Roast the squash at around 425°F to promote caramelization and enhance natural sweetness.
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