We are back in the states after a week-long trip to Mallorca, Spain. The island was more beautiful than either of us could have imagined and the trip was blissful and restorative – just what we both needed. I’m hoping to put together a post soon to share some photos and recap our adventures – stay tuned.
It feels as though I hit a “reset” button, and I’m working hard to keep my mind decluttered and my body healthy. In that spirit, I’m here to share a nourishing and wholesome salad, filled with hearty fall flavors. The star of the dish is delicata squash – which I’ve been roasting my fair share of since we’ve been home. Its tender skin does not require peeling, which is great for me, as I will do anything to avoid peeling a massive squash (especially butternut, because I’m weirdly allergic to its skin). It’s also relatively quick-cooking – when cut into slices it only takes about 25 minutes in a hot oven.
For this dish, I roasted the squash with some chickpeas for heft and protein. Both are tossed in a fall-forward mixture of olive oil, apple cider vinegar, lemon, and maple syrup, with a touch of curry and Aleppo pepper. Everything is roasted together until caramelized and soft (with a bit of crispness from the chickpeas). For the salad, I used mustard greens, which were included in my latest farm-share bag. I loved how their peppery bite paired with the sweetness of the squash, but feel free to substitute any green that you have – arugula would be delicious, as would baby kale. You really can’t go wrong.
I hope to be back soon with another recipe. Until then, wishing you all a happy and healthy fall.
curried delicata squash + chickpea salad
serves 2 – 4
This is one of those unfussy and deeply satisfying salads that is simple enough to prepare for a weekday lunch or dinner. It’s filled with fall’s best flavors, including my favorite – delicata squash. If you haven’t tried delicata, I would encourage you to do so. It will soon become one of your go-tos.
For the squash + chickpeas:
2 small delicata squash (about 1 – 1½ pounds total)
1 cup cooked chickpeas (if using canned, drain + rinse)
3 tablespoons olive oil
1 tablespoon apple cider vinegar
2 tablespoons maple syrup
Juice of ½ lemon
1 teaspoon curry powder
pinch of Aleppo pepper
½ teaspoon salt
small handful of parsley leaves
For the vinaigrette:
1 teaspoon dijon mustard
1 teaspoon maple syrup
2 teaspoons apple cider vinegar
Juice of ¼ lemon
½ teaspoon salt
3 tablespoon olive oil
For the salad:
1 bunch mustard greens
toasted sunflower seeds, for garnish
Preheat the oven to 450°F. Slice both squash in half crosswise. Scoop out the seeds and discard. Slice each half into ¼-inch-thick rounds.
In a large bowl, toss the squash + chickpeas with the oil, vinegar, syrup, lemon juice, spices, salt, and parsley until evenly coated. Pour everything into a large cast iron skillet (preferably), or a large sheet pan. Arrange in a single layer and roast until the squash is caramelized and soft when pierced with a fork, about 25 – 30 minutes. Remove and let cool slightly.
To make the vinaigrette, put all of the ingredients into a small jar with a tight-fitting lid. Shake vigorously until well combined.
In a large bowl, toss the mustard greens with a drizzle of the vinaigrette. Divide the greens between plates and top with the squash + chickpeas. Sprinkle with sunflower seeds to garnish and enjoy.
That looks like a perfect transition dish between both seasons and continents. So good!
Thanks so much, friend!
Beautiful! Can’t wait to try delicata squash. Glad to hear about your trip to Spain.
Absolutely stunning photos. One silly question. Can you eat the skin?
Thanks, Mimi! And yes, you can absolutely eat the skin – it is very tender (unlike butternut squash). No need to peel!
Gorgeous salad! Love the seasoning you used on the squash!
Thank you so much, Brina!