Roasted Delicata Squash Salad with Maple Dressing
1 delicata squash, peeled
2 tbsp. olive oil
Celtic sea salt
freshly-ground black pepper
5 oz. fresh baby spinach
small red onion, sliced into thin half moons
1/8 cup pumpkin seeds
1/4 cup pomegranate seeds
1/4 cup real maple syrup
2 tbsp. extra virgin olive oil
2 tbsp. freshly-squeezed lime juice
1/4 tsp. freshly-ground black pepper
1/2 tsp. Celtic sea salt
Preheat oven to 350º F. Line a baking sheet with parchment paper.
Slice peeled squash in half longways and scoop out seeds. Rinse seeds, discarding pulp, and reserve*.
Cut 1/4" slices to make half moons and lay out on parchment. Brush each slice with oil on both sides and season with salt and pepper. Bake for about 10 minutes, or until slightly browned.
Combine dressing ingredients in a blender or simply whisk until thoroughly combined.
Fill a salad bowl or platter with baby spinach, and arrange warm squash, red onion slices, pumpkin seeds, and pomegranate. Top with maple dressing and enjoy.
*If desired, toss dried seeds with a drizzle of olive oil and Celtic sea salt. Bake for 6 minutes on parchment paper and enjoy as a snack or use in this salad in lieu of pumpkin seeds.