It’s starting you guys. I’m seeing pumpkin and squash recipes showing up on Pinterest, Instagram and Facebook. I. Can’t. Handle. It! I absolutely love the fall weather and am ready for all of the delicious recipes that come with it!

This delicious delicata squash and fig salad is filled with all of the amazing fall flavours. The figs add a natural sweetness to the salad.

How Do You Prepare Delicata Squash

Just thoroughly wash the outer skin because there is no need to peel this squash. The skin is thin enough to be eaten (and quite tasty). Cut off the ends, slice the squash in half, lengthwise then scoop out the seeds. Slice the squash into 1/2 inch rings then proceed with the recipe.

Is Delicata Squash Healthy?

Yes! It is high in fibre, vitamin A and C.

Did you make this recipe? Make sure to tag me on Instagram @reclaimedhealthjayde so I can see!

Delicata Squash Fig Salad

Jayde

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Ingredients

1 delicata squash
1 tbs. avocado oil
salt & pepper
6 cups mixed greens
1/4 cup raw pecans chopped
1/4 cup red onion sliced
1 pomegranate seeds
8 figs sliced
2 tbs. pumpkin seeds

Dressing

1 large garlic clove
1 lemon juiced
3 tbs. dijon mustard
1/4 cup apple cider vinegar
3/4 cup olive oil
1/2 tsp. sea salt
1/4 tsp. pepper
2 tbs. fresh parsley

Instructions

Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper.
Slice the squash to approximatly 1/2-1 inch slices. Remove the seeds. Place the delicata squash on the baking sheet. Drizzle avocado oil on the squash and sprinkle salt and pepper. Place in the oven and bake for 15 minutes. Flip and bake for another 10 minutes.
While the squash is cooking, prepare the salad. In a large bowl, combine the mixed greens, raw pecans, red onion, pomegranate seeds, sliced figs and raw pumpkin seeds.

Dressing

Combine all ingredients into a blender. Blend on high for 60 seconds until smooth.

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