Lovely Delicata squash headline in this salad that’s layer upon layer of flavor and texture. We put our Sweet Pecan Rub to the test here, moving from its workhorse job on grilled protein to this sophisticated squash salad. A quick vinaigrette with Rosemary Extra Virgin Olive Oil and White Balsamic Vinegar pull it all together. The result? Divine.
Time: 40 min
Serves 4Rating
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Loading...| 2 small delicata squash | |
| 1/4 tsp freshly ground black pepper | |
| 4 Tbl Rosemary Extra Virgin Olive Oil | |
| 1 tsp Sweet Pecan Rub | |
| 4 slices thick cut white bread, cut into 1 inch pieces | |
| 1/2 lb Greek feta, cut into 1 inch pieces | |
| 1/4 cup White Balsamic Vinegar | |
| 6 Tbl Arbequina Extra Virgin Olive Oil | |
| 1/2 tsp salt | |
| 2 cups Spring lettuce | |
| Aleppo Chile Flakes | |
| Bergeron Pecans |
| 1. | Halve the squash lengthwise. Seed the squash and cut into 1/4" slices. |
| 2. | Arrange a rack in top third of the oven. Preheat to 400°F. Toss squash, black pepper, 2 Tbl Rosemary Extra Virgin Olive Oil and 1 tsp Sweet Pecan Rub on a rimmed sheet pan. Arrange squash in an even layer. Roast until browned on one side, 10–15 min. Turn squash, arrange bread cubes and feta over the squash and drizzle with 2 Tbl Rosemary Extra Virgin Olive Oil. Roast until bread is lightly toasted and feta is soft and warmed through, 8–10 min. |
| 3. | Whisk White Balsamic Vinegar with 6 Tbl Rosemary Extra Virgin Olive Oil and 1/2 tsp salt in a large. Add lettuce and hot squash mixture and toss to combine. |
| 4. | Transfer to a platter and sprinkle with Aleppo Flakes and Chopped Pecans. |
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