Ingredients:
Salad:
2 medium delicata squash
1 tablespoon olive oil
sea salt
4 heaping cups chopped dandelion greens (or mixed greens)
2/3 cup pomegranate seeds
1/3 cup pumpkin seeds
3-4 ounces feta cheese, crumbled
Maple-Balsamic Vinaigrette:
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon real maple syrup
½ teaspoon Dijon mustard
freshly ground black pepper
Directions:
1. Preheat oven to 425 degrees. Wash the squash and scrape off any tough bits of skin with a knife then slice into ½-inch wide rounds. Use a spoon to scoop out the seeds from each round. Drizzle the rounds with a generous tablespoon of olive oil and a sprinkle of salt. Use your fingers to lightly coat all surfaces of the squash with olive oil. Bake on a baking sheet for 30 minutes or until the squash is tender and golden, flipping halfway.
2. In a medium skillet, over medium-low heat, toast the pumpkin seeds, stirring frequently, until they are fragrant and lightly golden on the edges. Remove from the heat and place on a plate to cool.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, and Dijon mustard with a pinch of salt and pepper.
4. Once the squash has had a few minutes to cool, combine the dandelion leaves, pomegranate seeds, pumpkin seeds, crumbled feta and squash in a serving bowl. Toss with enough dressing to lightly coat the leaves. Serve immediately.
Serve 4-6