Berbere Delicata Squash Salad
 
 
Author:
Serves: 4
Ingredients
Salad:
  • 1 medium delicata squash
  • 2 tsp berbere spice mix
  • ¼ tsp salt
  • 1 tbsp olive oil
  • 5 cups of dark leafy greens, your choice
  • ¼ cup dried cranberries
  • ¼ cup pumpkin seeds, roasted
  • ½ small red onion, thinly sliced
  • 3 ounces crumbled goat cheese, optional
  • ¼ cup parsley leaves
Dressing:
  • ¼ cup apple cider vinegar
  • ½ cup olive oil
  • 1 tsp honey
  • ½ tsp salt
  • freshly ground black pepper
Instructions
  1. Preheat oven to 425°
  2. Cut squash in half lengthwise,  scoop out the seeds. Cut crosswise into ⅓-inch-thick half moons. Toss with berbere, salt and olive oil. Spread squash out evenly on a foil lined baking sheet and bake for 15-17 minutes, flipping halfway. Allow to cool slightly.
  3. To make the dressing, whisk together vinegar, olive oil, honey, salt and some freshly ground black pepper.
  4. In a large bowl, combine the greens, cranberries, pumpkin seeds, red onion and goat cheese (if using). Toss with enough dressing to lightly coat the leaves. Transfer to a large platter and top with the roasted squash and parsley leaves. Serve immediately.
Recipe by Cooks and Kid at https://cooksandkid.com/berbere-delicata-squash-salad/