Autumn Delicata Squash Salad Recipe

Note: I received a cooler bag with BrightFarms local leafy greens and salad ingredients in order to write this post. Opinions are mine alone.

I am so excited to share this Autumn Delicata Squash Salad recipe with you, thanks to BrightFarms!

I recently received a lovely delivery from BrightFarms, the leading provider of locally grown packaged salads.

BrightFarms operates hydroponic greenhouse farms right outside the communities where they are sold, including one in Selinsgrove, PA, about 150 miles from Philadelphia. The indoor farming company has revolutionized what’s possible in the agricultural industry by growing produce indoors and in carefully controlled greenhouses without ever using pesticides.

Their products are:

Pesticide-Free: Proudly pesticide free and non-GMO to keep your family safe
Greenhouse/Sustainably Grown: Greenhouses provide the ideal environment to grow 365 days/year to peak flavor
Locally Grown: Greens are grown, harvested & delivered to stores in as little as 24 hours, so BrightFarms greens are at peak freshness and flavor when arriving in your fridge

My BrightFarms cooler bag was filled with a bunch of goodies, including the ingredients to make this delicious Autumn Delicata Squash Salad!

Ingredients:

Salad:

1 (4 oz) container BrightFarms Keystone Crunch
1 medium delicata squash
1 tablespoon olive oil
1/2 cup shaved parmesan cheese
1/2 cup roasted pumpkin seeds
1/4 cup dried cranberries

Maple Balsamic Vinaigrette Dressing:

2 tablespoons aged balsamic vinegar
1 tablespoon maple syrup
1 1/2 teaspoon Dijon mustard
1/2 teaspoon freshly cracked black pepper
1/2 cup extra virgin olive oil

Start by roasting the delicata squash. Preheat your oven to 400 degrees F. Slice the delicata squash in half.

Cut off the ends of the delicata squash then scoop out the seeds.

Cut into half moons and add to a small bowl.

Drizzle with 1 tablespoon olive oil and season with salt and pepper, tossing to evenly coat.

Arrange the squash evenly on a sheet pan and add to your oven. Roast for 20 minutes, flipping the squash halfway through.

While the squash roasts, prepare the rest of your ingredients. Shave the parmesan cheese off a block with a vegetable peeler and measure out the pumpkin seeds and dried cranberries.

To prepare the maple balsamic vinaigrette, add the balsamic vinegar, maple syrup, Dijon mustard, and black pepper to a small jar.

Screw on the lid and shake to combine.

Add in the olive oil, replace the lid, and shake again until the mixture is emulsified.

Once the delicata squash is roasted, it’s time to assemble your salad!

Add the Keystone Crunch greens to a serving bowl.

Top with the roasted squash,

Roasted pumpkin seeds,

dried cranberries,

and shaved parmesan cheese.

Serve with the dressing.

Isn’t this the perfect autumn salad?

The sweetness of the delicata squash and dried cranberries is a nice contrast to the parmesan cheese and the roasted pumpkin seeds.

They Keystone Crunch has Red And Green Leaf Lettuces (oakleaf, Romaine, Butter), Cabbages (pac Choi, Yukina), Beet Greens, and Chard (may Vary By Season), so it holds its own even with the other strong flavor combinations!

BrightFarms offers a variety of fresh lettuce options, from classic greens to crunchy mixes and salad kits the whole family will enjoy, with Sunny Crunch and Spring Mix the company’s top sellers.

Earlier this year, BrightFarms added Crunch Kits, a premium salad kit option. I was able to try the BrightFarms Crunch Kit Chickpea Caesar and I have got to tell you, it is delicious!

Find out where you can buy BrightFarms locally here.