Even though salads are often associated with the warmer spring and summer months, this autumn salad will definitely keep you full because of its hearty ingredients and protein and complex carbohydrate content. This recipe is a great example of how simple it is to use leftovers (like this Maple Roasted Delicata Squash I made the day before) and transform them into something brand new. No delicata squash? No problem. You can use any roasted squash or sweet potato for this recipe.
Delicata Squash Cranberry Almond and Goat Cheese Salad (serves 1 as a main, 2 as a side)
For the salad:
- 2 giant handfuls of spinach
- 7-8 slices maple roasted delicata squash (recipe here)
- 1/8 cup sliced almonds
- 2 tbsp. dried cranberries
- 2 tbsp. crumbled goat cheese
For the dressing:
- 2 tbsp. extra virgin olive oil
- 2 tbsp. balsamic vinegar (Acropolis Organics makes great balsamic and olive oil)
- 1-2 tbsp. shallot, minced (or 1 garlic clove, minced)
- 1 tsp. dijon mustard (I used a grainy mustard I had on hand)
- splash of maple syrup
- sea salt and pepper to taste
1. In a small fry pan, toast the almonds over medium low heat. Stir or toss them often. Watch them carefully as they can burn quick! Set aside to cool.
2. In a small bowl, whisk together all the salad ingredients. Season with salt and pepper and set aside.
3. Make a bed of spinach on a plate and arrange the squash on it. Sprinkle the cranberries and almonds on top. Drizzle with dressing and top with the crumbled goat’s cheese and devour!
This salad makes a satisfying main meal or a lovely side to a soup. Like many of the salads that I make, it can be modified to suit whatever tastes you like or whatever you have on hand so feel free to experiment!
Be well! 🙂