Roasted Delicata Squash Salad

September 12, 2018

Recipe created by @virtual_vegan 
Serves 1
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 
1 Tbs Nutritional Yeast 
1 Tbs Olive Oil 
Salt + pepper to taste 

  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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