Roasted Delicata Squash Salad
Recipe created by @virtual_vegan
Serves 1
Ingredients:
1 Delicata Squash
4 Broccoli Leaves
1 Clove Garlic
1/4 Red Apple (Fuji)
1/4 Red Onion (Salad slices)
1 Shallot
1 Banana Pepper
1/4 Cup Raw Pumpkin Seeds
Vinaigrette Ingredients:
1 Bosch Pear
1 Roasted Shallot
1 Roasted Garlic Clove
1/2 Lemon (Juiced)
2 Tbs Water
2 Tbs Water
1 Tbs Nutritional Yeast
1 Tbs Olive Oil
Salt + pepper to taste
- Preheat the oven to 400F
- Wash the Delicata squash and slice into one inch thick slices (keep the skin on)
- Use a spoon to scoop out the seeds and inside
- Bake the squash, one shallot, and one clove of garlic in the oven for 15 minutes on each side
- De-stem the broccoli leaves and cut them into pieces then set aside
- On the stove, begin to cook 2 minced cloves of garlic, one sliced shallot, one sliced banana pepper until translucent
- Once they are translucent, add the broccoli greens and cook for 2-3 minutes or until your desired texture
- For the pear vinaigrette, add the roasted shallot, roasted garlic, pear, lemon juice, olive oil, water, salt, pepper, and nutritional yeast to a high speed blender and mix until it silky
- Plate the broccoli greens mixture to a plate then top with the roasted squash, thinly sliced red apple, pumpkin seeds, and red onion with the vinaigrette drizzled
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