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I love salads with components that I can make in advance and throw together on Yom Tov. Even better, I love a recipe where the components double as a side dish, which is the case here if you double-prep the squash!
2 delicata squash, sliced
2 tablespoons Tuscanini Olive Oil
3 tablespoons Gefen Honey
salt, for sprinkling
pepper, for sprinkling
1/4 cup sugar
1/2 cup pumpkin seeds
6 cups (approximately) arugula or lettuce of your choice
pomegranate arils from 1/2 pomegranate
1 orange, sliced
2–3 dates, thinly sliced
1/2 cup olive oil (I used Tuscanini Light)
1/4 cup Tuscanini Apple Cider Vinegar
1/4 cup mayonnaise
1 tablespoon Gefen Honey
1 and 1/2 tablespoon yellow mustard
1 and 1/2 teaspoons granulated garlic
1 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
Place the squash in a single layer on a Gefen Parchment-lined baking sheet. Drizzle with olive oil, honey, and a sprinkle of salt and pepper. Roast for 20 minutes. Set aside.
In a small pot, place sugar, then sunflower seeds on top. Let the sugar melt a bit, then mix it until seeds are completely coated in caramelized sugar. (It’s okay if there’s some unmelted sugar.) Set aside.
In a large serving bowl, combine lettuce, seeds, and remaining salad ingredients.
In a small bowl, combine dressing ingredients. Drizzle over salad just before serving.
Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti
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Do you peel the squash?
Nope