Roasted Delicata Squash Salad



2 medium delicata squash (or substitute 1 small butternut, cubed)

1 tbsp olive oil

Pinch each salt and pepper


Dressing:

2 tsp lemon zest

2 tbsp lemon juice

1 tsp honey

Pinch each salt and pepper

2 tbsp olive oil


6 cups baby spinach or arugula

1/4 cup hemp hearts

1 tbsp chopped parsley

1/2 cup pomegranate seeds or dried cranberries

1/2 cup crumbled feta


Arrange rack in bottom third of oven and preheat to 425 ̊F.


Cut squash in half lengthwise, scoop out seeds, and slice into 3/4-inch slices. Place slices onto a large rimmed baking sheet. Drizzle with oil, sprinkle with salt and pepper, then toss to coat. Arrange in a single layer. Bake until tender, about 15 to 20 minutes, flipping after 10 minutes.


Meanwhile, whisk lemon zest and juice, honey, salt and pepper in a small bowl. Drizzle in oil while whisking constantly.


Place spinach or arugula on a serving platter or individual plates. Transfer squash to a large bowl. Sprinkle with hemp hearts, parsley, pomegranates or cranberries and feta. Drizzle with dressing. Toss well to coat, then arrange on top of arugula.