Autumn Delicata Squash Salad
Ingredients
2 Delicata squash, seeded and cut into half inch rings
La Quercia Prosciutto
1 TBSP DB Classico Olive OIl
Fine Sea Salt
Cracked black pepper
Parmigiano Reggiano, shaved
¼ CUP pistachios , shelled and roughly chopped
5 OZ bag of arugula
½ CUP DB Sicilian Extra-Virgin Olive Oil
3 TBSP DB “Silver” Barrel-Aged Balsamic Vinegar
½ TBSP DB Fig & Acacia Honey Jam
½ TBSP Fig Molasses
¼ TSP fine sea salt, to taste
A garlic clove finely minced
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DIRECTIONS
Roast the squash
Preheat the oven to 425.
Cut both ends off the squash. Cut it crosswise through the middle. Scoop out the seeds from each half. (I like using a serrated grapefruit spoon for my squash scooping).
Now slice the two halves into ½ inch rings.
Toss the rings in a bowl with 2 TSP of olive oil, 1/4 TSP of kosher salt and a few grinds of cracked black pepper.
Arrange the rings on a parchment lined baking sheet and roast in the preheated oven for 20 minutes, flipping halfway through. The squash should look browned and tender.
Make the Dressing
In a bowl or jar combine the evoo, vinegar, jam and molasses. Vigorously whish together to create an emulsified dressing. (I like to make it in a mason jar so I can put a lid on it and use it later.)
Assemble the Salad
Start with a base of a few handfuls of arugula
Layer a few rings of squash
Shave the Parm over top using a cheese grater or a mandoline on a thin setting.
Drizzle the figgy dressing.
Sprinkle with pistachios.
Make the Bite
Extra cheese? No worries! You can use up any leftovers as a tasty bite! Stack a piece of parm with squash. Drizzle some fig molasses over top and finish with crushed pistachios.
