Recipes > Roasted Delicata Squash Salad with Goat Cheese and Cranberry
Roasted Delicata Squash Salad with Goat Cheese and Cranberry

Roasted Delicata Squash Salad with Goat Cheese and Cranberry


  • Serves: 4

  • Difficulty: Easy

*Note: this dish can be made vegan-friendly by substituting the Farm Boy Goat’s Milk Cheese for Farm Boy Vegan Feta Style Cheese Alternative

Recipe created by Camille Arcese @camicooks

Directions

  1. Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper.
  2. Trim the ends off your delicata and begin slicing into roughly ¼-inch to 1/2 – inch rings (skin and all). After the first slice or two you’ll notice the squash seeds and pulp – simply scrape and discard them using a butter knife or small spoon.
  3. Place delicata rings onto lined baking sheet and drizzle with 2 tablespoons of the olive oil. Season with salt and cracked pepper and add the sliced garlic. Carefully toss together with your hands to dress and arrange in a single layer.
  4. Bake delicata rings in preheated oven 15 minutes on one side, then flip and bake 10 minutes on the other until lightly golden in places. Discard garlic slices.
  5. Cover serving platter with the arugula and top with the roasted delicata slices. Drizzle with a little olive oil and syrupy balsamic vinegar, then nubs of goat cheese, cranberries, and baguette crisps. Serve at room temp.

Ingredients

  • 1 delicata squash
  • 3 cloves garlic, large ones, sliced thick
  • 2 Tbsp Farm Boy™ Extra Virgin Olive Oil (1 L) plus more for serving
  • sea salt and freshly cracked black pepper
  • 75 g baby arugula (more or less)
  • aged balsamic reduction, for drizzling
  • 1 handful Farm Boy Organic Juice Sweetened Cranberries
  • 1 handful Farm Boy Rosemary Baguette Crisps crumbled
  • 75 g Farm Boy Original Goat’s Milk Cheese crumbled
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