Roasted Delicata Squash Salad

September 12, 2018

1. Preheat the oven to 400F
2. Wash the Delicata squash and slice into one inch thick slices (keep the skin on)
3. Use a spoon to scoop out the seeds and inside
4. Bake the squash, one shallot, and one clove of garlic in the oven for 15 minutes on each side
5. De-stem the broccoli leaves and cut them into pieces then set aside
6. On the stove, begin to cook 2 minced cloves of garlic, one sliced shallot, one sliced banana pepper until translucent
7. Once they are translucent, add the broccoli greens and cook for 2-3 minutes or until your desired texture
8. 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
9. 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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