Delicata Squash Salad with Creamy Tarragon Dressing
Savory, salty, bitter, peppery, sweet - this salad has it all. Every bite is deliciously different! adapted slightly from this recipe by Melissa Clark.
Servings: 4 people
Ingredients
- 2 medium delicata squashes
- 2 tablespoons maple syrup
- 1 ½ teaspoons kosher salt divided
- ¼ teaspoon smoked paprika
- 6 tablespoons extra-virgin olive oil divided
- 1/3 cup plain full-fat yogurt
- 2 teaspoons fresh lemon juice
- 2 teaspoons finely chopped tarragon
- 1 small clove garlic minced
- 1 small head radicchio cored and thinly sliced
- 5 ounces arugula
- 1/3 cup toasted walnuts chopped
- 2 green onions thinly sliced crosswise
- salt and freshly ground black pepper
Instructions
- Preheat oven to 400°F.
- Line a rimmed baking sheet with parchment paper.
- Cut one delicata squash in half lengthwise. Scrape out the seeds and slice into 1/2-inch half-moons. Repeat with remaining squash.
- In a large bowl, whisk together maple syrup, 3/4 teaspoon salt, smoked paprika and 2 tablespoons olive oil, add squash slices and toss to coat evenly. Transfer to prepared baking sheet, spreading into a nearly single layer. Roast, tossing occasionally, until tender and golden brown, 30 to 35 minutes. (Don't roast so long that the squash lose their shape.)
- Meanwhile, in a small bowl, whisk together yogurt, lemon juice, tarragon, remaining 3/4 teaspoon salt and garlic. In a steady stream, whisk in remaining 4 tablespoons olive oil; whisk until emulsified.
- In a large bowl, combine radicchio, arugula, squash, walnuts and green onions. Pour in dressing and toss to coat; season to taste with salt and pepper. Serve.
Nutrition
Calories: 390kcal | Carbohydrates: 33g | Protein: 6g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 3mg | Sodium: 912mg | Potassium: 1181mg | Fiber: 5g | Sugar: 13g | Vitamin A: 4121IU | Vitamin C: 39mg | Calcium: 188mg | Iron: 3mg
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