The autumn season brings a plethora of squashes and pumpkins to our tables that we can enjoy all through the winter. We tend to think about using them in soups more than anything, but there are so many ways to enjoy them. Roasted Delicata Squash Salad is a simple way to enjoy delicata squash along with several other flavors. This salad also includes toasted pecans, cranberries, goat cheese, and fried sage leaves with a sherry vinaigrette, so how can you go wrong? This salad is perfect for a fresh addition to your Thanksgiving table.

½ Delicata squash (No need to peel)

½ tsp ground sage

Olive oil, to drizzle on squash slices

Salt and pepper to season

2.5 ounces mixed lettuce greens, about 75 grams

¼ cup chopped pecans, toasted (Instructions are below)

10-12 fresh sage leaves, fried (Instructions are below)

2 Tbsp dried cranberries

1 ounce fresh goat cheese

4 Tbsp olive oil

1 Tbsp sherry vinegar

½ tsp Dijon mustard

Salt, to season

Preheat the oven to 425°F.

Cut the squash in half and scoop the seeds out. Cut one half of the squash into ½-inch slices. Lay the slices on a parchment paper-lined baking sheet, drizzle with olive oil, then sprinkle salt, pepper, and ground sage to season. 

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Place the baking sheet in the oven and roast for about 15 minutes until the slices are soft and slightly turning color.

While the squash is roasting, put a dry skillet over medium-high heat. Add the pecans and toast till fragrant and starting to turn color. Remove to a plate to let them cool. Wipe out the skillet with a paper towel.

To the same skillet add just enough olive oil to coat the bottom. Heat over medium-high heat, then add the sage leaves in a single layer. When they crisp up and start to turn color, remove them to a paper towel-lined plate. Sprinkle with salt to season. 

Whisk the ingredients for the vinaigrette together, then pour over the greens to coat. Use as much or as little as you prefer. Place the dressed greens on a platter.

Sprinkle the toasted pecans and cranberries over the greens. Crumble the goat cheese over the top. Lay the roasted Delicata squash on top, then tuck the fried sage leaves in.

Bon Appétit!