roasted delicata squash with shaved brussels sprouts, pomegranate seeds and goat cheese
I love the combination of flavors and textures in this dish. You get the deep, rich flavor of roasted squash with the fresh crunch of fresh brussels sprouts and a pop of acid and flavor from the pomegranate seeds. While this dish appears complicated, it is simply a matter of assembly of a few components. The sweet, tangy mustard-maple dressing is one of my favorites for a number of different salads so feel free to experiment on your own! Pair this salad with a white wine from Burgundy, a rose, or a lighter, brighter red like a Cabernet Franc.
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Delicata squash (2 whole)
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Fresh brussels sprouts (3 cups whole sprouts)
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Pomegranate (1 whole)
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Fresh crumbled goat cheese (1/2 cup)
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Dijon mustard (2 teaspoons)
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Honey (2 teaspoons)
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Cider vinegar (2 teaspoons)
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Salt (1/2 teaspoon)
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Fresh ground pepper (1/2 teaspoon)
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Olive oil (4 tablespoons)
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Preheat oven to 400 degrees.
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Cut squash down the middle, length-wise, and scoop out seeds and stringy flesh with spoon. Cut squash halfs into half-moon slices.
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Put squash slices on a baking sheet and drizzle with olive oil; season with salt and pepper as desired. Bake squash in oven for 15-20 minutes. During baking, monitor and flip half moons to ensure even cooking.
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While squash is baking, cut each whole brussel sprout in half, removing the thick base. Slice each half into thin strips and set aside in medium salad bowl.
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Cut pomegranate in half and remove seeds. Add seeds to salad bowl, reserving 2 tablespoons for garnish.
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Once squash is done, remove from oven and set on cutting board to cool.
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In small bowl, mix mustard, honey, cider vinegar, salt and pepper. Whisk in olive oil until dressing is emulsified. Add to salad bowl.
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Add half of goat cheese crumbles to salad bowl. Mix salad until all ingredients are evenly coated.
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Serve salad on plate, and top with squash. Sprinkle remaining goat cheese and pomengranate seeds on top.