Perfect Delicata Squash Salad with Creamy Apple Cider Dressing
If you make just one salad this fall, this is it! This recipe combines roasted Delicata squash, shredded Brussels Sprouts, toasted pecan, and dried cranberries. Top it all with a creamy, oil-free vegan Apple Cider Dressing. This makes the perfect plant-based lunch.
1mediumDelicata squashseeded and cut into bite-sized pieces
1/2cupdried cranberries
6cupsmixed greens
For the Creamy Apple Cider Vegan Dressing
1/4cupraw cashews
2tablespoonsapple cider vinegar
1sweet applecored and cut into chunks
2datespitted
1tablespoonwhole grain mustard
1/2cupwater
Salt and pepperto taste
Instructions
Preheat your oven to 425F.
To Toast the Pecans:
Spread the pecans into a single layer on a baking sheet. Roast 4-5 minutes, until toasted. You should be able to smell the roasted pecan aroma. Remove from the oven and let cool.
To Roast the Delicata Squash and Brussels Sprouts:
Line two baking sheets with parchment or non-stick baking mats. Spread the Brussels sprouts onto one of these sheets. Spread the Delicata squash onto the other. Be sure to spread both into a single layer.
Roast the Brussels and squash for 25-30 minutes, until both are tender and have developed some browning around the edges. You'll need to flip the Brussels 2-3 times during the roasting. The squash just needs to be flipped once. While these roast, you can make the Creamy Apple Cider Dressing.
When done, remove from the oven and let cool.
To make the Creamy Apple Cider Vegan Dressing:
Combine everything for the dressing in a blender. Puree until creamy, 1-2 minutes. Scrape down the sides of the blender as needed. Season to taste with salt and pepper.
To Assemble the Perfect Delicata Squash Salad:
On a large platter or in a bowl, spread out your market greens. Then, sprinkle on the roasted Brussels sprouts, Delicata squash, toasted pecans, and dried cranberries. Drizzle on the creamy Apple Cider dressing. Serve immediately.