Delicata Squash, Broccoli and Apple Salad with Maple Dijon Dressing
3-4
servings
Living in Miami, I can’t even fathom a temperature reading under 80°(F) until November (if I’m lucky) and have only the lighting changes in my kitchen to inform me that fall has arrived. So, even though food bloggers start pushing squash and pumpkin recipes at 12:00 a.m. sharp on September 1, I sit on my hands until I can’t stand it any longer…usually around October 1. As soon as I see the shadows creep over my stovetop, I know it’s time to roast some squash.
Making this Delicata Squash, Broccoli and Apple Salad with Maple Dijon Dressing and Spiced Pepitas makes me feel like fall has finally arrived, even when it’s 90°(F) out with 99% humidity. I love eating it while wearing my favorite flannel, longing for the smell of wet fallen leaves and other fall smells I recall from growing up in New York.
If you’ve never had delicata squash, you are in for a treat. I always make the joke in my recipe vides that delicata squash is the “slice and bake cookie dough” equivalent of gourds. Because the skin is edible, all you need to do to prepare it is slice it into rings, remove the seeds, and bake it until cooked through. It’s that simple! Delicata Squash is not as sweet as other squash varietals, and has a slightly firmer texture when roasted. As such, this salad isn’t too sweet, despite having apples in it and a dressing that contains a touch of maple syrup. In my home, the Maple Dijon Dressing used in this salad is on repeat from fall all the way to spring, as it enlivens root veggies and compliments all the hardy fall brassicas, like broccoli, which can be a little bit bitter.
And if you have been looking for a meal-prep friendly salad, look no further. I ate this salad for three days straight and it was as delicious on day 3 as it was on day 1! Besides having serious longevity, this Delicata Squash, Broccoli and Apple Salad with Maple Dijon Dressing and Spiced Pepitas is super elegant, and would also be at right at home on your Thanksgiving table or fall dinner party.
Ingredients
1 medium sized delicata squash
1-2 tbsp grapeseed oil (you could also use avocado oil or light olive oil)
Kosher salt
freshly cracked black pepper
1/2 lemon
2 small apples
6 oz. halloumi cheese
extra virgin olive oil
6 oz. broccoli slaw (or julienned/shredded broccoli stems)
2 cups cooked quinoa, room temperature or cooler
- Maple Dijon Dressing
2 tsp Dijon mustard
1 1/2 tbsp maple syrup
1-2 garlic cloves
6 tbsp apple cider vinegar
6 tbsp grapeseed (or other neutral flavored oil such as avocado)
2 tbsp extra virgin olive oil
Kosher salt
freshly cracked black pepper
- Spiced Pepitas
scant 1/2 tsp smoked paprika
scant 1/2 tsp granulated garlic
1/4 tsp sugar
1/2 tsp kosher salt
3/4 cup pepitas
1 tsp oil (olive oil, avocado or grapeseed all work great)
Directions
- Preheat the oven to 400°F (200°C) and adjust the rack to the middle position. Prepare an 18×13 sheet pan with parchment paper or foil. Cut the delicata squash crosswise and remove the seeds. Slice the squash thinly (no need to remove the skin because it is edible). Toss the squash with the neutral oil, 1/4 tsp Kosher salt, and a few cranks of black pepper. Spread the squash evenly onto the sheet pan and roast for until soft and slightly browned, 20-25 min.
- Prepare the Spiced Pepitas: In a small bowl, combine salt, sugar, granulated garlic and smoked paprika. Add the pepitas to a 10-inch saute pan and place over medium heat. Stir the pepitas occasionally so they don’t burn, until they brown and crackle a little (about 4-6 min). Add the oil and toss to coat, then scrape the pepitas out of the pan into the bowl with the spice mixture. Spread the pepitas onto a plate or sheet pan to cool.
- Prepare the Maple Dijon Dressing: Place Dijon mustard, maple syrup, garlic and vinegar in a pint sized mason jar. Using an immersion blender (you could also use a regular, top loading blender), blend until combined. While blending, slowly drizzle in the grapeseed oil first, then the olive oil, to emulsify into the dressing. Season to taste with Kosher salt and black pepper.
- Squeeze the half lemon into a pint of water. Julienne the apples and soak in the lemon water. Press the halloumi between a few pieces of paper towel to absorb any exterior moisture. Dice the halloumi and toss with just enough olive oil to coat the cubes. In a nonstick pan over medium heat, brown the halloumi cubes in batches.
- When the delicata squash is cool enough to handle, combine it with the quinoa, apples (drain them first ), and broccoli slaw. Dress the salad and season to taste. Top with the halloumi cubes and garnish with the spiced pepitas.
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