Roasted Delicata Squash And Farro Salad Recipe By Tasty

Steps:

• Preheat the oven to 375°F (190˚C).
• Prepare the delicata squash. Using a long, sharp knife, remove the ends of the squash, then cut in half lengthwise. Scoop out the seeds and pulp. Rinse and reserve the seeds. Lay each half of the squash down on its cut side and cut into ½-inch (1-cm) thick slices.
• Place the squash in the 3 quart prep bowl along with 1 tablespoon of olive oil and 1 teaspoon of salt. Cover the bowl with the lid and shake to fully coat the squash.
• Line a baking sheet with parchment paper. Transfer the squash to the baking sheet, spread in a single layer, and roast for 20 minutes.
• While the squash is roasting, remove the fennel fronds and bottom end and thinly slice the bulb. Add to the bowl with 1 tablespoon of olive oil and ½ teaspoon of salt. Cover and shake well to coat.
• After 20 minutes, remove the baking sheet with the squash from the oven and add the fennel, spreading evenly. Return to the oven for another 20 minutes, until the squash is tender and slightly browned and the fennel is tender and caramelized.
• Add the delicata seeds to the 1½ quart prep bowl. Depending on how many seeds there are, add the remaining tablespoon of olive oil, a pinch of salt, and ½-1 teaspoon smoked paprika. Cover the bowl with the lid and shake to coat the seeds well.
• Line a small baking sheet with parchment paper. Spread the seeds in a single layer and add to the oven for the last 10 minutes while the squash and fennel finish roasting, until golden brown.
• Make the vinaigrette: In a small bowl, add the apple cider vinegar, lemon juice, honey, Dijon, and garlic. Whisk to combine, then season with salt and pepper. Slowly stream in the olive oil, whisking to emulsify. Season with more salt, if needed.
• In a large bowl, assemble the salad. Add the kale, farro, and chickpeas, then the roasted delicata and fennel, and finally the goat cheese. Toss to combine. Top with the roasted squash seeds.
• Add the salad to a serving bowl and drizzle with the vinaigrette.
• Leftover salad will keep in the fridge for up to 4 days.
• Enjoy!
• Nutrition (without dressing) per serving - Calories: 275, Total fat: 10 grams, Total carbs: 40 grams, Dietary fiber: 10 grams, Sugars: 8 grams, Protein: 11 grams
• Nutrition - Apple Cider Vinaigrette per serving - Serving size: 2 tablespoons - Calories: 122, Total fat: 11 grams, Total carbs: 6 grams, Dietary fiber: 0 grams, Sugars: 5 grams, Protein: 0 grams

Steps:

• Place squash halves cut side down on a cutting board. Slice into 3/8-inch slices. Transfer slices to a bowl. Drizzle with olive oil; add salt and cayenne pepper. Toss to coat squash with oil.
• Preheat oven to 450 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat.
• Arrange squash pieces in a single layer on prepared baking sheet. Place in preheated oven until bottom of slices is browned and squash is tender, 12 to 18 minutes.

Steps:

• Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper. Place acorn squash slices on 1 tray and sliced delicata on the other. Toss each with 1 Tbsp oil, 1/4 tsp salt, and a pinch of pepper.
• Place in oven and roast for 30 minutes; flip squash, rotate the trays, and roast for another 10-15 minutes or until just beginning to brown. Remove from oven and set aside to cool.
• Whisk vinegar, 1/4 cup oil, 1/4 tsp salt, and pepper to taste in a bowl; stir in wheat berries.
• Spread half of greens over a serving platter or bottom of a wide bowl, then add half of acorn squash, delicata squash, pearl onions, goat cheese, and pumpkin seeds. Drizzle with half of dressing; repeat with remaining ingredients and dressing. Toss lightly; serve immediately.

Steps:

• Heat oven to 450 degrees. Prepare the squash: In a large bowl, mix together olive oil, sugar, cinnamon, salt, pepper and cayenne. Add squash and toss well to coat with the spiced oil. Lay the squash pieces out flat on one or two rimmed baking sheets.
• Roast squash until the bottoms are golden, 10 to 15 minutes. Carefully turn the pieces over and continue to roast until tender, another 10 to 20 minutes.
• Meanwhile, make the farro: In a medium pot, bring the apple cider, 2 cups water and the salt to a simmer. Add farro and simmer until water is absorbed and the farro is tender, 20 to 30 minutes. If the liquid evaporates before the farro is done, add a little more water. Or, if there's still liquid in the pot when the farro is done, drain it.
• In a large bowl, whisk together vinegar, garlic and pepper. Whisk in olive oil. Add farro and toss well, adding more oil or salt, or both, if needed.
• To serve, spoon the farro on a platter and top with the squash, feta, mint or arugula, or both, and a drizzle of olive oil.