Pear & Roasted Delicata Salad

Pear & Roasted Delicata Salad

WITH GO RAW SPROUTED PUMPKIN SEEDS
Makes 2 servings
nut-free, gluten-free, vegan option 

Ingredients

  • 1 delicata squash 
  • 1 tbsp olive oil
  • 3 cups raddichio, washed and dried
  • 1 pear, cut into thin slices
  • 1 tbsp pomegranate arils
  • ½ tbsp fresh dill, roughly chopped
  • 1 tbsp goat cheese or soft vegan cheese
  • ¼ cup of Go Raw Sprouted Pumpkin Seeds
  • Salt & pepper, to taste
Dressing
  • ¼ cup red olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp honey or maple syrup
  • ½ tsp dijon mustard
  • 1 tsp fresh dill, finely chopped
  • Salt & pepper to taste

Directions

  1. Preheat oven to 375°F. Cut the delicata squash in half lengthwise and remove seeds. Cut squash into moon-shaped half rings and place onto a baking sheet. Coat squash with 1 tablespoon olive oil and season with salt and pepper. Roast for 25-30 minutes, flipping halfway through, until squash is tender and golden brown. Remove from the oven and set aside.
  2. While delicata squash is roasting, make the dressing. Add all ingredients to a mason jar and shake well. Taste and adjust flavors as needed.
  3. Assemble the salad. Combine the cooked delicata squash with the remaining ingredients in a large serving bowl. Finish with the red wine vinaigrette and enjoy.

Recipe and photo by Dana Plucinski