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Autumn harvest salad with roasted local delicata squash

Serves 4 people

Ingredients

  • 2 delicata squash
  • 1-2 tbsp extra-virgin olive oil (plus more below)
  • 1 tbsp cHarissa spice (optional), a locally made spice found in North Fork markets
  • 1 5-ounce container or 4 cups baby arugula
  • 1 Honeycrisp apple
  • 1/2 cup toasted hazelnuts (see method)
  • 1/3 cup pomegranate seeds or dried cranberries
  • 1 small shallot, thinly sliced
  • 4 oz. ricotta salata
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp Champagne vinegar
  • 1 tbsp maple syrup
  • Kosher salt & freshly cracked black pepper to taste

Directions

To toast hazelnuts

  • Preheat oven to 350 degrees.
  • Arrange the hazelnuts on a parchment paper-lined baking sheet. Bake for 10-15 minutes, or until fragrant, lightly colored and skins are blistered.
  • Removed from oven, wrap nuts in a kitchen towel and let steam 1 minute. Rub hazelnuts in towel to remove loose skins, set aside and cool completely. 

The salad

  • Heat the oven to 425 degrees.
  • Halve the squash lengthwise, scoop out the seeds and cut into half-inch-thick half-moon shapes. Place squash on parchment paper-lined baking sheet. Drizzle with 1-2 tablespoons olive oil and sprinkle with salt, pepper and cHarissa spice. Roast for about 30 minutes or until the squash is tender and golden, flipping halfway.
  • Slice the apple into matchstick size. Toss sliced apple, sliced shallots, EVOO, salt, pepper, maple syrup and champagne vinegar in a large bowl. Add arugula and gently toss again.
  • Arrange the dressed greens and apples on a large platter. Top with roasted squash, ricotta salata, toasted hazelnuts and pomegranate seeds.
  • Marvel at the beauty of this autumn harvest salad and enjoy!
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