The air is getting cooler and the days are getting shorter. Fall is beginning to peek its head from around the turning leaves. As sad as I am to see tomato season go, I am ready for winter squash, heirloom pumpkins, and hearty greens.
One of my favorite squash is delicata squash. It’s season is a little shorter than the most winter squash because the skin is very tender. In fact, you don’t even have to peel it! The skin is soft and edible. It’s also lower in moisture, so it caramelizes quickly when roasted. Which means even less time to until you can have dinner on the table.
This is one of my favorite fall salads because it’s hardy, it stores well for lunch or leftovers, and it has so many contrasting flavors and textures, it is hard to get tired of it. It’s also vegan and has the option to be gluten free!
If you aren’t familiar with the delicata squash, don’t be scared to pick one up at the farmers market. But you can also use any of your other favorite varieties of squash as well.
Autumn Mediterranean Salad (Serves 8)
- For the salad:
2 lbs. winter squash, peeled*, seeded and cut into ½-inch cubes
2 Tbsp. extra-virgin olive oil
Pinch of cayenne, cinnamon and cumin
Coarse kosher salt, to taste
¼ cup chopped parsley
4 oz. arugula
½ cup walnuts, toasted, coarsely chopped
1 apple, diced
½ cup pomegranate seedsFor the Pasta:
2 Tbsp. olive oil
2 cups pearl pasta**
4 cups vegetable stock
For the dressing:
¼ cup olive oil
¼ cup lemon juice
salt and pepper, to taste
2 tsp. cumin
½ tsp. smoked Spanish paprika
Preheat oven to 450°F.
Roast the squash: Toss squash, olive oil, and crushed red pepper on large rimmed baking sheet. Sprinkle with coarse salt. Roast 15 minutes. Using spatula, turn squash over. Roast until edges are browned and squash is tender, about 15 minutes longer. Sprinkle with coarse salt. (This can be made 2 hours ahead.) Let stand at room temperature.
Make the pasta: In a medium saucepan, heat the olive oil on medium-high heat. Add the pasta and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the vegetable stock and bring to a boil. Simmer for 10 to 12 minutes or until the liquid has evaporated. Transfer the cooked pasta to a large bowl and set aside to cool. Add the roasted squash, parsley, arugula, walnut, apple, pomegranate seeds, and walnut.
Make the dressing: In a small bowl, combine the lemon juice, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.
*You do not need to peel delicata squash.
**Feel free to substitute out quinoa, farrow, black rice or any other of your favorite grain!
Upcoming Durham Spirits Co. Class
Fall Southern Nights
Wed., Oct. 21, 6-8 pm
The leaves are changing, the air is crisp and the holidays are right around the corner. What better way to celebrate fall in North Carolina and get ready for all of that holiday entertaining than with a harvest dinner? Discuss the best way to prepare and execute the perfect dinner party with a meal (and signature cocktail) inspired by the local harvest. The menu includes: roasted Gruyere sweet potato tart; roasted pumpkin salad with cranberries; benne seed encrusted pork with apple bourbon sauce; maple brown butter pear tart with pecan crust; fall cocktail.
