Delicata Squash + Blue Potatoes + Apples & A Mustard, Maple Cranberry Vinaigrette

This time of the year is all about celebrations, family, gatherings and parties. But is also a time for contemplation, taking a moment and resetting ourselves for the year to come.

This salad was inspired by the holidays, it is festive, yet earthy and grounding, it fulfills on the flavor that it’s colorful display of gaiety promises.

The mellow intensity of the roasted delicata squash and blue potatoes are balanced by the punch of arugula and apples; which are perfectly rounded off by the briny olives, topped off by a sweet and tart cranberry vinaigrette. I serve this with toasted pecans and a creamy feta cheese for a party or as a very satisfying lunch at work.

To serve a smaller group, reduce the salad recipe into half, make the vinaigrette as indicated, any leftovers can be used up during the week.

Serves 10-12

8 cups baby spinach
4 cups baby arugula
2 delicata squash (approx. 3-4 cups when sliced round)
4-6 blue potatoes (approx. 4 cups when cut)
2 cups apples (1” slices)
1 cup mixed olives
2 cups feta cheese crumbled
½ cup pomegranate seeds
1/3 cup roasted pecan nut pieces
4 tbsp. olive oil
salt and pepper for the roasting vegetables
½ tsp. cider vinegar

Vinaigrette

¼ cup cider vinegar
2 tbsp. cranberry juice OR 1 tsp. cranberry chutney
2 tbsp. extra virgin olive oil
1 tbsp. dark maple syrup
1 heaping tsp. whole grain mustard
¼ tsp. salt
1/8 tsp. crushed black pepper

1. Pre-heat the oven to 375F and prep the vegetables
2. Wash, peel and cut the delicata squash into ¼” rings and scoop out the seeds and fibers ~ cut the potatoes into chunky 1” pieces
3. Toss the squash and potatoes in approx. 2 tbsp. oil each, with a pinch of salt and pepper and place them on separate parchment-lined baking sheets and bake for about 20-25 minutes until they’re fork tender ~ toss and turn them after about 15 minutes into the baking process ~ the squash may bake faster than the potatoes
4. Wash and cut the apples into thin slices that are cut into 1” pieces, toss them with the cider vinegar to stop them from turning brown
5. To assemble the salad; wash and spin the spinach and arugula if not already pre-washed; place half of the greens in a large bowl, layer with the cooled off delicata squash and potatoes, plus the apples and olives; then place the remaining greens and a layer of roasted veggies, olives, apples and garnish with pomegranate seeds
6. For the vinaigrette; pour all the ingredients into a glass jar or bowl and shake/whisk vigorously, taste and adjust for acid, salt and sweetness ~ you can substitute with any mustard if you don’t have whole grain, I like Dijon with this recipe as well
7. When serving a large crowd, I like to serve the feta cheese, nuts and vinaigrette on the side; you can always dress the whole salad if it’s a more intimate gathering and you know that no one has a nut or dairy allergy