During the Holidays, I feel like Will Ferrell from “Elf” in that my main food groups all revolve around sugar. I’d be lying if I said I didn’t have Gingerbread cookies every day for breakfast last week, and each night has been concluded with some sort of dessert. Although it is not my intention to eat a lot of sugar, the influx of sugary treats this time of year can’t be avoided and as a natural balance, my body starts craving salads. Salads are easy to grow tired of, but with adding some delicious roasted delicata squash and cinnamon flavored apples from Autumn Glory Apple, a normal salad transforms into a hearty winter meal.
You may recall last year when I made an Autumn Glory Apple Parsnip Soup for my friend’s brunch. I have tried recreating said recipe with regular apples, but it never came out quite right the following times. Something about the delicious fall flavors that Autumn Glory Apples have just can’t be recreated with other fruit. These apples are sweet and almost have a caramel flavor to them but without the added calories. They’re perfect for desserts but I wanted to toss them on a salad which gave it just the sweetness I was looking for.
Delicata squash is one of my favorite things to cook with later. I’ve heard it described as a better butternut squash, and I agree. It’s sweeter and has a more robust flavor, plus the skin is edible so you don’t have to worry about handling hot squash like after roasting a full butternut in the oven. I like the addition of curry powder to the squash because it helps highlight the sweetness in the apple. All of these ingredients piled on a fresh bed of arugula, topped with a little goat cheese and a citrus vinaigrette makes for the perfect solution to combatting the sugar cycle we get caught in this time of year.
- 2 Delicata Squash, seeded, halved and sliced
- 1 Tablespoon curry powder
- 4 Cups Arugula
- 1/4 cup pecans
- 3 Autumn Glory Apples, cored and sliced
- 1/4 cup crumbled goat cheese
- Salt & Pepper to taste
- 1 Orange juiced
- 1 Tablespoon orange zest
- 3 Tablespoons olive oil
- 2 Tablespoons Apple Cider Vinegar
- 1 teaspoon dijon mustard
- Preheat oven to 425 degrees F and place sliced delicata squash on aluminum foil. Sprinkle with curry powder. Roast for 25-30 minutes or until browned.
- On a platter, place arugula, then layer on apples and delicata squash.
- Lightly sprinkle on goat cheese and pecans and finish with a few grinds of pepper and salt.
- In a mixing bowl, combine all ingredients and whisk until well combined. Pour over salad before serving or serve salad with dressing on the side.