Roasted Delicata Squash Grain Salad
with Watermelon Radish & Pomegranate Vinaigrette
Cooking time
30 minutes
Servings
2/4
Calories
520 /serving
Who’s the prettiest squash of all? Gotta be delicata, with its scalloped edges and peachy flesh that sweetens when roasted. Paired with bright fuschia watermelon radish over zesty bulgur, it creates a stunning fall salad—especially garnished with pepitas and feta.
We will send you:
- 1 Delicata squash
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Watermelon radish
- 1 Lemon
- 5g Sumac
- 7g Honey
- 15ml Pomegranate molasses
- 25g Roasted pepitas (pumpkin seeds)
- 80g Bulgur
- 30g Feta
Contains: Milk • Wheat
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Zester
Peeler
Total Fat
27 g
Saturated Fat
5 g
Sodium
160 mg
Total Carb
61 g
Sugars
18 g
Protein
17 g
Fibre
16 g
Preparation
Roast the squash
- Preheat the oven to 450°F.
- Remove both ends of the squash; halve lengthwise, then cut crosswise into ½ inch pieces, removing the pulp and seeds.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, flipping halfway, 20 to 25 min., until tender.
Cook the bulgur
- Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
Mise en place
- Meanwhile, peel and quarter the watermelon radish; thinly slice.
- Zest and halve the lemon; juice ½ and quarter the remaining ½.
Make the salad
- In a large bowl, combine the lemon juice, pomegranate molasses, honey, sumac, 2 tbsp oil (double for 4 portions) and S&P.
- Add the baby greens, watermelon radish, squash and pepitas; toss well.
Finish & serve
- To the pot of bulgur, add the lemon zest; stir well.
- Divide the bulgur between your plates.
- Top with the salad.
- Garnish with the cheese and lemon wedges. Bon appétit!
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