Delicata Squash Salad

Ingredients

2 medium delicata squash

1 tablespoon olive oil

salt & pepper

1 1/2 cups red seedless grapes

5oz baby arugula

1/3 cup dried cranberries

1/3 cup pecans

3-4oz feta cheese (in brine), crumbled

Easy Balsamic Dressing:

4 tablespoons olive oil

2 tablespoons balsamic vinegar

1/2 teaspoon honey

salt & pepper

directions

Preheat oven to 425F.

Slice the squash in half length wise, scoop out and discard the seeds. Then slice into 1/2 inch slices. Drizzle squash with olive oil and season with salt and pepper, toss to combine. Roast for about 30 minutes, or until squash is tender, flipping half way through.

When you flip the squash, add your grapes to the sheet pan.

While the squash is cooking, toast the pecans by adding them to a dry non-stick skillet over medium heat. Make sure to move the pecans every 20-30 seconds so they don’t burn. Once they are fragrant and remove from heat.

In a small bowl or mason jar, whisk together olive oil, balsamic vinegar, honey, with a pinch of salt and pepper.

Once the squash and grapes have had a few minutes to cool, combine with the arugula, toasted nuts, dried cranberries and crumbled feta. Toss with enough dressing to lightly coat the leaves. Serve immediately.