A roasted delicata squash salad filled with the fresh flavors of lime juice, mint, feta cheese, pomegranate seeds.
Yield: 4 servings
Ingredients
2 lb delicata squash (about 2 large), halved, seeded, and cut into ½-inch half moons
2 tbsp extra virgin olive oil
¾ tsp sea salt
1 small red onion, thinly sliced
½ cup crumbled feta cheese
½ cup fresh mint leaves
juice of 1 lime
⅓ cup pomegranate seeds
flaky sea salt
Instructions
Heat oven to 425F. Line a baking sheet with parchment paper and set aside.
In a large bowl, toss the squash rings with the olive oil and the sea salt. Arrange on the prepared baking sheet in a single layer and then roast until caramelized, about 30-40 minutes.
Allow the squash to cool on the baking pan for 10 minutes, then toss in a large salad bowl with the onion, feta, mint, lime juice, and pomegranate seeds. Finish with a drizzle of olive oil and flaky salt, then serve.