Lime & Sage Delicata Squash Salad

The perfect blend of hearty and light: Lime & Sage Delicata Squash Salad

I don’t believe I will ever get tired of walking past the squash display in the grocery store. Every year, I discover another variety of squash that never disappoints. Delicata squash is one of my favorite fall staples. When roasted, it has a soft, buttery texture that doesn’t feels too heavy. This squash is also a gem because it’s so easy to prepare. While I love butternut squash, cutting and peeling it can try even the most determined cook. (I usually have to call my fiancé into the kitchen to slice it in half because I have so much trouble with it!)

Delicate squash, however, is easy to deseed and cut–and you can eat the skin so no peeling necessary! Phew. Roasted delicata squash makes awesome leftovers and combines beautifully with greens. Hence, this salad, a blend of textures (crunchy and soft) and tastes (tangy, earthy, and rich).

May be served with a dry white wine.

Lime & Sage Delicata Squash Salad

Ingredients:

(Serves 2-3)

2 small delicata squash

1 handful asparagus

1/2 red onion

2 tsp. dried sage, divided

2 cups filtered water

1 cup millet (dry)

1 tsp. salt

2 tbs. coconut oil, divided

3 generous handfuls of spinach

1/2 small red cabbage head

2 glugs of olive oil

1 tbsp. raw, unfiltered apple cider vinegar

salt and pepper to taste

1 lime

Directions:

1. Preheat oven to 350F. Line a baking sheet with aluminum foil and set aside. Wash delicata squash. Cut of ends then cut in half (lengthwise). With a spoon, scoop out seeds. Slice squash into “c”s, about 3/4” thick. Place into a large bowl and toss with 1 tbs. coconut oil, 1 tsp. dried sage, and a dash of salt and pepper. Arrange squash on the foil-lined baking sheet; pieces should not touch eachother. Bake for 15 minutes.

2. While the squash is roasting, bring two cups water to a boil in a medium-sized pot. Add 1 tsp. salt and millet. Reduce heat to a simmer and cover. Cook until water is fully absorbed and millet is fluffy (about 15-20 minutes).

3. Wash asparagus and cut off the tough bottoms. Slice into 2″ pieces and place in bowl. Slice 1/2 red onion into 2″ chunks and add to the same bowl. Toss onion and asparagus in 1 tbsp. coconut oil, 1 tsp. dried sage, and dash of salt and pepper. After squash has roasted for 15 minutes, remove sheet from oven. Turn squash pieces over, and arrange asparagus and onion on the baking sheet. Vegetables should be spread out and not touching one another. Bake for 15 minutes at 350.

4. Toss spinach and cabbage in olive oil and apple cider vinegar. Gently stir in cooked millet (as much or a little as you’d like). Arrange on plates then layer roasted vegetables on top of salad. Generously sprinkle with lime juice. Garnish with lime wedges and serve.