Roasted Delicata Squash and Arugula Salad | Melissa Clark Recipes | The New York Times

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese offers a tangy flavor, while cottage cheese is more affordable.

maple syrup

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is more economical.

toasted pumpkin seeds

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds are a nut-free alternative, and peanuts are often cheaper.

Cut the delicata squash in half and scoop out the seeds.

Drizzle the squash with honey and chili for a glaze.

Arrange the squash in a single layer on a baking sheet, ensuring space between pieces for browning.

Roast the squash until beautifully caramelized.

Prepare the dressing by mixing buttermilk, garlic, tarragon, and lemon juice.

In a large bowl, combine arugula and radicchio.

Once the squash is roasted and cooled slightly, add it to the salad greens.

Serve the salad as a light meal or bulk it out with cheese or sliced meats.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens