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Honey Delicata Squash-Pom Salad


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!


Prepare the Honey Delicata Squash-Pom Salad

1. Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
2. 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.
3. 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.
4. In a large serving bowl, combine lettuce, seeds, and remaining salad ingredients.
5. In a small bowl, combine dressing ingredients. Drizzle over salad just before serving.


Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti