Roasted Delicata Squash Salad

Roasted Delicata Squash Salad
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  • Saba, for drizzling (optional)
  • 2 ounces shaved ricotta salata
  • 1/3 cup roasted and salted pumpkin seeds
  • 2 tablespoons sherry vinegar
  • 1 large shallot, thinly sliced
  • 4 ounces spinach, washed, dried, and torn into bite-size pieces (about 7 cups)
  • 2 tablespoons olive oil, plus more for brushing
  • + 1 more ingredients
    • 1 medium delicata squash, seeded and sliced into ½-inch-thick rings

Heat the oven to 400°F and arrange a rack in the middle. Brush squash rings with olive oil on both sides and place in a single layer on a baking sheet. Season well with salt and freshly ground black pepper. Roast until the underside of the squash rings is blistery and brown and fork tender, about...

View full recipe at Chow


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