Recipe by Chanie Nayman

Honey Delicata Squash-Pom Salad

Parve Parve
Medium Medium
6 Servings
Allergens

Contains

- Egg

Ingredients

Salad

  • 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

Dressing

  • 1 and 1/2 teaspoons granulated garlic

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

Directions

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.

Credits

Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti

Honey Delicata Squash-Pom Salad

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pearl SHAFIER
pearl SHAFIER
3 years ago

Do you peel the squash?

Raquel Malul
Admin
Reply to  pearl SHAFIER
3 years ago

Nope