Harvest Salad with Delicata Squash & Pomegranate Seeds

Ingredients:

1 Delicata squash (about 1 1⁄4 pounds), halved, seeded, and sliced 1⁄4-inch-thick

2 tsp sugar, honey, or maple (optional)

1/2 c. pomegranate seeds

1/4 tsp sea salt

4 tbsp apple cider vinegar

5 oz. hearty greens (such as chard, kale, and spinach), torn into bite-size pieces

1 apple, sliced

1 (4-ounce) log goat cheese, crumbled

1 bottle Honey Balsamic Vinaigrette

Prep:

Preheat oven to 450°F. Toss together squash and 1 tablespoon oil on a small, rimmed baking sheet. Season with salt and pepper. Roast until bottoms are crisp and golden brown, 15 to 20 minutes.

Combine 2 teaspoons sugar, 4 tablespoons vinegar, 1/4 teaspoon salt, and 2 tablespoons water in a small saucepan. Bring to a boil; remove from heat and stir in pomegranate seeds. Cool to room temperature.

In a large bowl add greens, apple, roasted squash, and pickled pomegranate seeds and toss with Honey Balsamic Vinaigrette to combine. Serve topped with goat cheese.

 

Acorn Squash Salad with Roasted Almonds

 

Ingredients:

1 medium acorn squash, halved, seeded, and cut into 3/4-inch-thick wedges
1 medium red onion, cut into 1-inch wedges
2 Tbsp. olive oil
Kosher salt and freshly ground black pepper
4 c. baby kale
1/3 c. chopped dates
1/4 c. chopped roasted almonds
1 bottle Maple Balsamic Salad Dressing

Prep:

Preheat oven to 425°F. Toss together squash, onion, and oil on a large, rimmed baking sheet. Season with salt and pepper. Roast until golden brown and tender, 20 to 25 minutes. 

Arrange kale, squash, onion, dates, and almonds on a platter. Drizzle with Maple Balsamic Salad Dressing.

 

 

Roasted Pear, Sweet Potato, and Radicchio Salad

 

 

 

Ingredients:

2 Tbsp. olive oil, divided, plus more for baking sheet
2 firm Bosc pears, halved and cored
2 medium sweet potatoes, peeled and cut into 1-inch pieces
Kosher salt and freshly ground black pepper
3 small heads radicchio, quartered
3 heads endive, leaves separated
4 oz. Gorgonzola cheese, crumbled (about 1 cup)
1/4 c. roasted, salted pepitas
1 bottle Buttermilk Ranch Salad Dressing

 

Prep:

Preheat oven to 450°F. Lightly grease two large baking sheets with oil. Cut pears lengthwise into 1/8-inch slices; arrange in a single layer on a prepared baking sheet. 

Toss together potatoes and 1 tablespoon oil. Season with salt and pepper. Arrange in a single layer on second prepared baking sheet. Bake pears and potatoes 15 minutes. 

Toss radicchio with remaining tablespoon oil. Season with salt and pepper. 

Remove pears from oven; let cool. Toss sweet potatoes. Add radicchio to baking sheet with potatoes. Bake until radicchio is charred and wilted, 18 to 20 minutes. 

Place endive on a serving platter. Top with roasted vegetables, pears, cheese, and pepitas. Drizzle with Buttermilk Ranch Salad Dressing.