Michelle Weaver from Charleston Grill, an opulent destination for Southern-inspired fine dining, is passionate about creating dishes inspired by farm-to-table cooking. Her recipe for delicata squash salad incorporates fresh ingredients, such as mint, basil, and blood oranges, all delicious and easy to use.
The delicata squash is a simple winter squash that varies from small to medium sizes, and it isn’t complicated to work with: You “only have to wash and cut them,” according to Weaver. Make sure to save the seeds within the squash, like you would a pumpkin. They’re delicious when roasted, and you can even reserve them to sprinkle over the salad for added crunch. This delicata squash recipe is made for those who need their creation to be flexible to their time constraints, because it can either be served right out of the oven or at room temperature.
When gathering with friends for a Friendsgiving or celebrating with family during Thanksgiving, this delicata squash salad makes for a tasty, simple side or dish that will satisfy many. It’s a recipe that comes together in a pinch for a quick, easy recipe full of robust fall flavors. Weaver’s recipe serves four to six, as written, but you can easily scale up depending on how many guests will gather around your table.
Serves 4 to 6
2 pounds delicata squash (about 2), cut in half and seeds removed
2 tablespoons extra-virgin olive oil
Salt and pepper
1 small red onion, thinly sliced
¾ cups feta cheese, large crumbles
8 to 10 basil leaves
8 to 10 mint leaves
2 large blood oranges, segmented
Maple vinaigrette, for serving (recipe follows)
3 tablespoons maple syrup
3 tablespoons Creole mustard
¼ cup extra-virgin olive oil
¼ cup lemon juice
Salt and pepper to taste
Delicata Squash Salad
Make the squash
- Preheat the oven to 450 degrees. Cut squash into ½-inch moons. Place pieces in a large bowl. Dress with oil, salt, and pepper and toss to coat. Arrange pieces in a single layer on a sheet pan. Roast until pieces begin to take on color, about 10 to 15 minutes. Remove from oven and flip pieces. Roast an additional 10 to 15 minutes, or until caramelized. Let squash cool to room temperature before using.
- Arrange squash on a serving platter and drizzle vinaigrette over. Top with onion, feta, herbs, and oranges to serve.
Make the vinaigrette
- In a small bowl, whisk to combine maple syrup, mustard, olive oil, and lemon juice. Season with salt and pepper.
Video by: Jonathan Boncek
Edits by: Jack McAlister
Production by: Maggie Ward
Recipe FromChef Michelle Weaver from Charleston Grill in Charleston
Looks and sounds delicious. I have all the ‘makings’ and will be doing this right away ! Thank you for sharing.