Make this Roast Delicata and Citrus Salad with Pistachio Vinaigrette

Peninsula Premier Admin

If you’ve ever bashed your knuckles, sliced your fingers or cursed yourself for even attempting to penetrate a winter squash without power tools, here’s your answer: delicata squash. With completely edible skin and a plump cucumber shape that is small enough to slice up with ease, delicata takes all the woes out of winter squash. It has a nutty, sweet potato flavor that caramelizes beautifully in the oven and, best of all, is now a standard find in most grocery stores, farm boxes, and farmers markets.

This dish brings together some of the brightest stars of the winter produce world: juicy citrus, crisp salad greens and crescent-moon delicata slices that have been blistered to perfection. (You’ll want to supreme the oranges — use a knife to slice the segments from the membranes — for the tastiest results.)

Topped with crushed pistachios and a creamy pistachio vinaigrette, this is no side salad but rather, a hearty entree rich in texture, color and flavor.

Roast Delicata and Citrus Salad with Pistachio Vinaigrette

Serves 3 to 4

For the roasted squash:

1 delicata squash

1 tablespoon olive oil

½ teaspoon salt

Freshly ground black pepper

For the dressing:

1/3 cup roasted pistachio nuts, divided use

¼ cup olive oil

2 tablespoons white balsamic vinegar

2 tablespoons lemon juice

1 teaspoon Dijon mustard

½ teaspoon salt

Freshly ground black pepper

For the salad:

1 large head red butter lettuce, torn

3 green onions, sliced

2 oranges (preferably different varieties, such as blood, navel or cara cara), supremed

1 avocado, sliced


Heat the oven to 425 degrees. Slice the ends off the squash and halve lengthwise. Use a small spoon to scoop out and discard the seeds, then slice the flesh into ¼-inch thick crescents. Toss with olive oil, salt and pepper and arrange in a single layer on a baking sheet. Roast for 25 minutes, flipping halfway through, until squash is slightly blistered and very tender inside. Cool slightly.

Meanwhile, prepare the dressing. In a blender or food processor, combine half the pistachio nuts with the remaining dressing ingredients, reserving the other half of the nuts to top the salad. Blend until creamy.

Chop the reserved pistachios. Arrange the lettuce, onion, orange, avocado and roast delicata in a large salad bowl. Toss with the salad dressing and top with the chopped pistachios. Serve immediately.

Registered dietician and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.”  Follow her at @myberkeleybowl and

Contributed by local news sources

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