Fall Squash Salad

Ingredients

• 1 acorn squash or 2 delicata squash
• 2 tbsp Lemon Oil
• 1 head of raddichio, tough white vein removed, thinly sliced
• 1 small fennel bulb, sliced paper thin (about 1 cup)
• 4 tangerines, cut in to supremes, segments, or rounds
• 10 brussel sprouts, leaves pulled (save the insides for roasting)
• 2-3 tbsp fresh oregano or marjoram, finely chopped
• mixed greens
• asiago, parmesan, or pecorino; as much as desired
• 4 tbsp toasted pumpkin seeds
• salt and pepper, to taste

• 2 tsp dijon mustard
• 2 tbsp Amoretti® Cranberry Compound
• 2 tbsp sherry vinegar
• 1 clove garlic
• ½ tsp Amoretti® Blue Agave Nectar Light
• ½ cup Lemon Oil
• salt, to taste

Directions

1. Preheat oven to 350° F.
2. Cut the top of the squash off and take the seeds out. Slice squash horizontally into 1cm thick rounds. (If you prefer to peel your squash, deseed then cut vertically into moon crescents.)
3. Toss the squash in Lemon Oil, season with salt and pepper.
4. Lay flat on a parchment-lined sheet pan and roast for about 10-15 minutes or until a fork goes through the flesh with no resistance. Let cool. (Ideally your squash will be room temperature upon plating.)
5. Prepare the dressing by placing mustard, Cranberry Compound, sherry vinegar, and Blue Agave Nectar in a blender or food processor.
6. With the blender or food processor on, slowly drizzle in Lemon Oil. Add salt to taste.
7. Gently toss raddichio, fennel, tangerines, brussels sprouts, and chopped herbs with mixed greens. Add dressing and half the pumpkin seeds; toss again.
8. Lay the squash on the bottom of individual plates or a serving platter.
9. If plating individual servings, add a large handful or two of dressed greens over squash. If serving family style, add dressed greens over squash.
10. Shave or grate cheese over the salad(s).
11. Sprinkle the remaining pumpkin seeds over and serve.

• We chose acorn squash or delicata squash because of their edible skins. They are pretty neutral but delicious nonetheless.
• For a truly decadent salad addition, warm duck confit would take this salad over the top.