- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
I love salads with components that I can make in advance and throw together on Yom Tov. Even better, I love a recipe where the components double as a side dish, which is the case here if you double-prep the squash!
2 delicata squash, sliced
2 tablespoons Tuscanini Olive Oil
3 tablespoons Gefen Honey
salt, for sprinkling
pepper, for sprinkling
1/4 cup sugar
1/2 cup pumpkin seeds
6 cups (approximately) arugula or lettuce of your choice
pomegranate arils from 1/2 pomegranate
1 orange, sliced
2–3 dates, thinly sliced
1/2 cup olive oil (I used Tuscanini Light)
1/4 cup Tuscanini Apple Cider Vinegar
1/4 cup mayonnaise
1 tablespoon Gefen Honey
1 and 1/2 tablespoon yellow mustard
1 and 1/2 teaspoons granulated garlic
1 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
Place the squash in a single layer on a Gefen Parchment-lined baking sheet. Drizzle with olive oil, honey, and a sprinkle of salt and pepper. Roast for 20 minutes. Set aside.
In a small pot, place sugar, then sunflower seeds on top. Let the sugar melt a bit, then mix it until seeds are completely coated in caramelized sugar. (It’s okay if there’s some unmelted sugar.) Set aside.
In a large serving bowl, combine lettuce, seeds, and remaining salad ingredients.
In a small bowl, combine dressing ingredients. Drizzle over salad just before serving.
Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti
How Would You
Rate this recipe?
Please log in to rate
Do you peel the squash?
Nope