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Roasted Delicata Squash Salad

  • 2 medium Delicata squash—halved lengthwise, seeds removed and reserved, and squash cut into 2 1/2-inch triangles
  • 1/4 cup plus 2 1/2 tablespoons extra-virgin olive oil
  • 2 teaspoons Aleppo pepper
  • Kosher salt
  • Black pepper
  • 1 teaspoon coriander seeds
  • 2 cups lightly packed cilantro leaves
  • 1 cup lightly packed parsley leaves
  • 1 garlic clove, minced
  • 1 teaspoon minced serrano chile
  • 1 1/2 teaspoons finely grated lime zest
  • 1/4 cup ice water, plus 2 large ice cubes
  • 2 cups mixed sprouts, such as alfalfa, mung bean and lentil
  • 1/2 cup pomegranate seeds
  • 1 cup feta
  • thick salt, for sprinkling

Preheat the oven to 400°. On a large rimmed baking sheet, toss the squash with 1/4 cup of the olive oil and the Aleppo pepper. Season generously with salt and black pepper and roast for about 30 minutes, 
until browned in spots and just tender.

Meanwhile, toss the reserved squash seeds with 1/2 tablespoon of the olive oil and season with salt and black pepper. Spread in an even layer and bake for about 15 minutes, stirring every 5 minutes, until lightly browned and crisp. Let cool.

In a small skillet, toast the coriander seeds over moderate heat until fragrant, about 
2 minutes. Transfer to a mortar and grind to a powder. Transfer the ground coriander to 
a blender; add the cilantro, parsley, garlic, chile, 1/2 teaspoon of the lime zest and the ice water and ice cubes. Puree until nearly smooth. Season the dressing with salt.

In a medium bowl, toss the sprouts and pomegranate seeds with the remaining 
2 tablespoons of olive oil and 1 teaspoon 
of lime zest. Season with salt. Mound the salad in bowls and top with the roasted squash and feta. Sprinkle with the toasted squash seeds and a little Maldon salt and serve, passing the coriander dressing at the table.


 

Adapted from a Food and Wine recipe.