recipe

January 5, 2022

Roasted Delicata Squash with Hot Honey Almond Brickle and Honey Chevre with Pomegranate Salad

January is salad season, right? I love salads, and while it’s great to eat fresh garden greens in the summer straight out of my garden, it used to be hard to find fresh vegetables in the dead of winter in Minnesota.

Enter the rise of Hydroponics and lettuces that are grown in greenhouses. This technology has made winter tomatoes that we want to eat (thanks Bushel Boy) and beautiful salad greens from Minnesota makers Revol Greens and Wisconsin makers Superior Fresh. We can get spinach, arugula, and fresh spring mixes that taste as good as what you can get in the garden. 


My go-to winter salads are usually full of roasted beets, turnips, onions, and of course squash like roasted pumpkin, butternut squash, and delicata squash. Delicata squash is easy to eat in a composed salad because it roasts up quickly and requires no peeling – you can eat the skin straight.

This recipe is fantastic in that you get the roasted squash and the nuttiness of the toasted almonds caramelized with Minnesota’s Heart Soul Heat Honey for a kick and then the cooling relief of the tart Honey Chevre from the Humble Goat Goat Cheese and then the juicy hit of pomegranate at the finish. So elegant looking on the table and tasty! If you have any pomegranate seeds leftover, toss them into a glass of sparkling water, wine, or champagne – the dancing seeds in the glass make everyone feel festive and fun. 

Roasted Delicata Squash with Hot Honey Almond Brickle and Honey Chevre Salad

Roasted Delicata Squash with Hot Honey Almond Brickle and Honey Chevre Salad

Yield: Serves 2

Ingredients

For the Delicata squash

  • 1 small Delicata squash
  • 1 tsp olive oil

For the Hot Honey almond brickle

  • 1/2 cup sliced almonds
  • 1 Tbsp Hot Honey

For the salad

  • 1 box Superior Fresh Organic Citrus Splash lettuce
  • 2 oz Humble Goat Honey Chevre Goat Cheese

For the dressing

  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. lemon juice
  • 1 Tbsp fresh-squeezed orange juice
  • 1 Tbsp plain honey (if you like it hot use Hot Honey)
  • 1 /2 tsp kosher salt
  • 1 tsp. black pepper
  • 1/4 cup pomegranate seeds

Instructions

For the roasted Delicata squash

1. Preheat oven to 400

2. Cut the ends off the squash and cut in half horizontally and scoop out the seeds.

3. Cut into 1/2 half moons

4. Toss with 1 tsp olive oil on a parchment lined tray

5. Roast for 25 minutes. Shake the pan half-way through roasting to redistribute squash pieces to even browning and caramelization of the squash

For the Almond Brickle


1. Heat sliced almonds in a non-stick
skillet on medium heat for about 3 minutes until toasted

2. Once they start to brown add 1 Tbsp hot honey and start to toss off the heat until the honey is melted and coating all the nuts.

3. Pour out onto the parchment or Silpat sheet and set aside for 10 minutes to
harden and crystalize

For the Dressing

1. Add olive oil, lemon juice, orange juice, honey, salt and pepper to a Mason Jar and shake until combined.

For Salad Assembly

1. Toss dressing with lettuce

2. Arrange squash on top of dressed salad

3. Top with crumbled The Humble Goat goat cheese

4. Scatter almond brickle pieces on top of salad

5. Scatter pomegranate seeds on top of salad





 

 

 

 

*Recipe Sponsored by The Humble Goat Cheese
Skip to Recipe