Delicata Squash & Arugula Salad with Warm Cider Vinaigrette
If you’re not serving this green salad at Thanksgiving or on your holiday dinner table, you can easily turn it into a main course salad with some sliced chicken or pork tenderloin. To make this low FODMAP, swap the apple cider for 1 tablespoon maple syrup and whisk all ingredients together off the heat instead of reducing on the stove. Also keep portions of dried cranberries to 1 tablespoon a serving.
Servings 6 side servings
Ingredients
- 2 pounds delicata squash about 2 medium, seeds removed and cut into ¼ inch half-moons
- Olive oil
- Sea salt
- ¾ cup apple cider
- ¼ cup apple cider vinegar
- 2 teaspoons Dijon mustard
- 5 ounces baby arugula
- ¼ cup toasted pecans roughly chopped
- ¼ dried cranberries
Instructions
- Preheat the oven to 425 degrees F.
- On a parchment-lined baking sheet, toss the squash pieces with 2 tablespoons olive oil and ½ teaspoon salt. Arrange in an even layer and roast in the oven until lightly browned and caramelized, about 25 minutes. Remove from the oven and set aside. The squash can be roasted up to 4 days in advance.
- Meanwhile, combine the apple cider and cider vinegar in a small saucepan. Bring to simmer over medium-high heat and continue cooking until reduced to about ¼ cup, about 6 minutes. Remove from the heat and whisk in the Dijon mustard and ½ teaspoon salt. Measure out ½ cup of olive oil. Slowly, a few drops at a time, add the oil to the cider mixture, whisking constantly until it incorporates easily. Stream in the remaining olive oil while whisking until fully combined. The vinaigrette can be made up to 4 days in advance.
- Assemble the salad: arrange the arugula on a large platter. Top with the delicata squash, toasted pecans and dried cranberries. Drizzle with a few tablespoons of dressing and serve the remaining cider vinaigrette on the side.