Page 77 - Tracy Anderson Magazine - Fall 2021

DID
YOU KNOW?
Delicata squash skin is
completely edible, and it’s
nutrient-dense! This salad is
easy enough to make any
weeknight, and impressive
enough to serve to
guests.

ROASTED DELICATA

SQUASH SALAD (serves 4)

INGREDIENTS into medium dice
2 delicata squash, 1 Tbsp picked
medium-size, tarragon leaves
scrubbed clean, 2 Tbsp pomegranate
cut in half, seeds seeds
removed and sliced
into ¼-inch pieces 1 red onion, peeled,
cut in half and sliced
2 Tbsp olive oil thin
Salt to taste 1 lemon, juiced and
Freshly ground black zested
pepper to taste 2 Tbsp pomegranate
8 oz baby arugula molasses
2 Granny Smith 3 Tbsp pine nuts,
apples, cored and cut roasted

1. Preheat oven to 425°F. Rub, toss, or
spray delicata squash with olive oil, so
both sides of each piece are coated.
Sprinkle with salt and pepper and spread
onto a parchment-lined sheet tray in a
single layer.
2. Place in oven and roast for 20 minutes.
Flip over each slice and roast for another
15 minutes or until golden brown and
crispy on outside and tender on inside.
3. To serve, place a bed of baby arugula
on a platter, then top with roasted squash
pieces, diced apples, tarragon leaves,
pomegranate seeds, and red onion.
Drizzle with lemon juice and zest, then
season with a sprinkle of salt and pepper.
To finish, drizzle pomegranate molasses
and sprinkle pine nuts over top.

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