Delicata Squash + Beet + Leek Salad with Orange Kombucha Dressing
The transition of seasons is always welcome in my kitchen. A new season means new ingredients, cooking methods, and flavors. In fall, I prepare to give salads a bit of a ‘rest’ until springtime. I do, however, enjoy a few ‘cold-weather’ salads before we enter deep winter. These salads tap into the rich squashes and root vegetables available in fall. Give this recipe a try and customize based on your tastes.
ingredients
1 delicata squash, cored, cut into half-moon shapes, and roasted
1 large beet, roasted and cut into ½ cubes
Coconut oil
Pinch sea salt
2 medium sized leeks, well washed and chopped into rounds
¼ cup pomegranate seeds
Arugula + spinach (or your preferred salad green)
1 tbsp sesame seeds
For the dressing:
½ orange
2 tbsp ginger-flavored kombucha (or your favorite kind)
1 tbsp large-grain Dijon mustard
1 tbsp pure maple syrup
Pinch sea salt
Olive oil
Salad Mix-In Options:
Sautéed tempeh
Grains like farro, quinoa, or pearled couscous
Pork loin, or salmon fillet
Blue, or goat cheese
instructions
Heat oven to 425 degrees F
Prepare squash – wash well, cut in half length-wise, scoop out seeds
Lay peel-side up and cut in half-moon pieces (less than an inch thick and all the same size)
Prepare beet – wash well, cut in half length-wise, lay flat on surface and cut into ½ inch cubes
Separately, toss squash and beet pieces in melted coconut (1-2 tbsp each) and sea salt (2 pinches each)
Separately, place each veggie on a roasting pan Pro tip: lay all pieces flat and make space between each piece
Roast at 425° for 30-40 minutes (longer if you like crispy squash), flip pieces once during roasting
Meanwhile, prepare leeks and salad dressing
In a sauté pan, or cast iron, heat coconut oil on medium-high
Once hot, add leeks, coat with oil, stir well
Cook until leeks are soft and translucent (about 5 minutes), set aside
Using a fork, mix all dressing ingredients, except olive oil, in a jar
Add olive oil little by little, checking taste as you go (adjust other ingredient quantities to your liking as well)
Assemble salad - mix vegetables (squash, beet, leek) first, then add pomegranate seeds, any salad add-ins of your choice, and a drizzle of dressing, toss to coat everything in the dressing
Lastly, add greens and sesame seeds, mix well
Add additional dressing only if necessary (typically there is enough dressing on the other ingredients, so the greens will gain a light coating, and at the same time, avoid becoming soggy)
Recipe Key
Fall, Winter
Small Dishes, Main Dishes