DELICATA SQUASH & RADICCHIO SALAD

Adapted from A Modern Way to Eat, by Anna Jones


Ingredients:

3 delicata squash, halved, seeded and cut into 1/2" half-moons
Olive oil
1 head radicchio
1/4 pomegranate, seeded
4 sprigs fresh mint

Dressing:
2 medjool dates, pitted
2 T balsamic vinegar
Juice of 1/2 lemon
2 T olive oil

Top with:
3/4 t za'atar
Crumbled feta (optional)


Methodology:

Preheat oven to 425°F / 220°C.

Toss delicata slices on a half sheet-pan with just enough olive oil, about 1 T.  Rub with your hands to cover, and then arrange in rows in a single layer, each half-moon pointing in the same direction (this makes them easier to flip).  Season with salt and roast in the oven for 10 minutes.  Using tongs, flip the slices and roast for another 15 minutes.  Flip once more, rotating pan, and roast for another 10-15 minutes, or until both sides are caramelized, and the inside of each slice is creamy and soft.

Meanwhile, mash the dates with the vinegar in a salad bowl.  (If the dates are too hard, place them and the vinegar in an oven-safe ramekin and roast with the squash for 5 minutes.  Remove, let cool, and then mash.)  Add the lemon juice and slowly whisk in the oil, so that an emulsion forms.  Pour into a small bowl and reserve.

Shred the radicchio and mint leaves, and toss in the salad bowl with the pomegranate seeds and half of the dressing.  Once the squash is finished roasting, add it to the bowl with the rest of the dressing and toss well.  Sprinkle with the za'atar and serve.


Roasted Squash Seeds:

Delicata squash seeds
Olive oil
Salt

Preheat oven to 330°F / 165°C.

Separate the seeds from the stringy membrane, discarding any dark or malformed seeds.  Rinse and drain well.  Spread on a foil-covered baking sheet, drizzle lightly with olive oil and sprinkle with salt.  Roast for 10 minutes, then stir.  Continue roasting until seeds are golden-brown and toasted, 5-10 minutes.  Cool and store in an air-tight jar.