Delicatas are the no-peel winter squash. Just remove the seeds and cook! This terrific salad has it all – incredible flavor, an addictive vinaigrette, fall colors and tastes, high nutrient and low on calories. At dinner the other night, it was the first thing to go. For a vegan version, just omit the cheese. Adapted from “Bi-Rite Market’s Eat Good Food” by Sam Mogannam & Dabney Gough. Serves 4-6.
6 small potatoes, such as fingerlings or new potatoes
½ C plus 3 T extra-virgin olive oil
Freshly ground black pepper
1 medium delicata squash
2 T minced shallot
2 T freshly squeezed lemon juice, more as needed
2 T champagne vinegar, more as needed
1/8 t red pepper flakes (optional)
1 t Dijon mustard
1 t honey
8 oz baby arugula or mesclun salad mix
½ C fresh pomegranate seeds (about half of a large pomegranate
½ C feta cheese or shaved Parmigiano-Reggiano
Position a rack in the center of the oven and heat to 425̊F. Cut the potatoes into 1/4-inch-thick slabs. In a plastic bag, toss the slices with 1 T olive oil and 1/4 t salt. Arrange them on a baking sheet and roast about 15 minutes until they are slightly browned and cooked through, turning them over half-way through.
While the potatoes are roasting, prepare the squash. Trim the squash, halve lengthwise, and scoop out and discard the seeds and strings. Slice into thin half-moons, about 1/4 inch thick. Transfer to the same plastic bag with 2 T olive oil, 1/4 teaspoon salt. Gently toss to coat.
When the potatoes are out of the oven, set them aside, cover and keep warm. Arrange the squash slices on the baking sheet, but don’t crowd. You may have to roast these in two batches. Roast, flipping the slices over after about 10 minutes, until the slices are just tender and starting to brown, 20 minutes.
In a small bowl, combine the shallot, lemon juice, vinegar, red pepper flakes if using, mustard, honey, and 1/8 t salt. Whisk to blend, and slowly drizzle in the remaining ½ C olive oil, continuing to whisk vigorously.
Just before serving, put the potatoes and squash in a large bowl and drizzle with the vinaigrette. Toss well with your hands, taste, and adjust with more vinegar, lemon juice, or salt as needed. Spread the arugula on a serving platter, drizzle with some of the vinaigrette, add half the pomegranate seeds. Very gently toss the salad. Arrange the squash and potato slices over the arugula; sprinkle with the cheese, remaining pomegranate seeds and top with a grinding of black pepper. Serve with the remaining vinaigrette on the side.