A day seldom passes that I don't enjoy a salad. I especially love them when they embrace the season like Spinach and Delicata Squash Salad. This salad is loaded with baby spinach, roasted delicata squash, red pearl onions, pancetta, candied almonds, and dried cranberries. It's drizzled with a honey mustard dressing and is so delicious that it would be great with any roast and particularly perfect at any holiday dinner.
Ingredients for Spinach and Delicata Squash Salad:
Salad:
2 delicata squash, halved and seeded
5 ounces baby spinach
5 ounces of diced pancetta
10 ounces of red pearl onions
1/2 cup dried cranberries
*1/2 cup candied almonds, coarsely chopped
2 teaspoons pumpkin pie spice
kosher salt
black pepper
olive oil
Dressing:
1/4 cup olive oil
1 teaspoon honey mustard
2 teaspoons balsamic vinegar
2 teaspoons apple cider
* Any candied nut will work.
Time-Saving Tips: Roast the vegetables and pancetta two hours in advance and prepare the dressing. Use a disposable pan(s) for easy clean-up.
Let's see what we need.
We're ready to cook.
Combine the dressing ingredients in a small jar. Shake well and set aside. If you don't have a small jar just mix dressing in a small bowl; set aside
Peel the onions and toss with 2 teaspoons of oil; set aside.
Halve, seed, and cut the squash into 1/4' slices. Transfer to a large baggie and toss with the pumpkin spice and one tablespoon of oil. Spread out in a large pan and place the onions on the other end.
Add the onions to the same pan as the squash and sprinkle with salt and pepper. Place the pancetta in a pie plate. Transfer both pans to a preheated 425-degree oven. Roast until the squash is tender and the pancetta has rendered most of its fat. Give everything a turn halfway thru cooking. Once cooked, bring the vegetables to room temperature and transfer the pancetta to a paper towel-lined dish.
When the vegetables have cooled toss with the spinach, add the rest of the ingredients. Once the salad is composed, drizzle with some of the dressing and season with pepper.
It's ready! Spinach and Delicata Squash Salad is scrumptious and is my new favorite salad. It's sweet and salty with a crunch. I know you'll love it, too.
Enjoy!
Spinach and Delicata Squash Salad:
Salad:
2 delicata squash, halved and seeded
5 ounces baby spinach
5 ounces of diced pancetta
10 ounces of red pearl onions
1/2 cup dried cranberries
*1/2 cup candied almonds, coarsely chopped
2 teaspoons pumpkin pie spice
kosher salt
black pepper
olive oil
Dressing:
1/4 cup olive oil
1 teaspoon honey mustard
2 teaspoons balsamic vinegar
2 teaspoons apple cider
* Any candied nut will work.
Combine the dressing ingredients in a small jar. Shake well and set aside. If you don't have a small jar just mix dressing in a small bowl; set aside
Peel the onions and toss with 2 teaspoons of oil; set aside.
Halve, seed, and cut the squash into 1/4' slices. Transfer to a large baggie and toss with the pumpkin spice and one tablespoon of oil. Spread out in a large pan and place the onions on the other end.
Add the onions to the same pan as the squash and sprinkle with salt and pepper. Place the pancetta in a pie plate. Transfer both pans to a preheated 425-degree oven. Roast until the squash is tender and the pancetta has rendered most of its fat. Give everything a turn halfway thru cooking. Once cooked, bring the vegetables to room temperature and transfer the pancetta to a paper towel-lined dish.
When the vegetables have cooled toss with the spinach, add the rest of the ingredients. Once the salad is composed, drizzle with some of the dressing and season with pepper.
Time-Saving Tips: Roast the vegetables and pancetta two hours in advance and prepare the dressing. Use a disposable pan(s) for easy clean-up.
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