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This delicious roasted squash and green salad features delectable delicata squash alongside earthy Mission Fig Balsamic Vinegar and our bright Lemon Olive Oil.


INSTRUCTIONS

  1. Cut the delicata squash in half and remove the ends and seeds. Then cut the squash into small slices (about ¼ inch thick). Toss with salt, pepper, a touch of McEvoy Ranch Lemon Olive Oil and the Mission Fig Balsamic Vinegar.
  2. Cook the squash at 375 degrees for 15-20 minutes or until soft. When the squash is finished cooking remove from the oven and let cool for a few minutes and then drizzle with a touch more of the balsamic vinegar.
  3. Place your greens into a bowl and top with sunflower seeds, arils from the pomegranate, and the cooled squash.
  4. In a small saucepan add a drizzle of lemon olive oil and place your sliced onion , salt and pepper into the pan, cook on medium heat until the onions start to lightly brown and caramelize (7-10 minutes).
  5. Let the onions cool and then add them to your salad.
  6. Combine the dressing ingredients in a blender and blend to combine.
  7. Drizzle the dressing over the salad and mix to combine.

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