Roasted Delicata Squash Salad with Apple Butter Vinaigrette

5 from 1 vote

Fall on a plate! This simple squash and couscous salad combines all the flavors of fall.

Prep Time30

Cook Time15

Total Time45

Course: Salad

Cuisine: American

Servings: - 6 servings

Calories: 383kcal

Vinaigrette:
2 Tbsp. apple butter
2 Tbsp. cider vinegar
¼ tsp. curry powder
3 Tbsp. extra virgin olive oil
salt and pepper
Salad:
2 medium delicata squash
1 Tbsp. olive oil
4 cups arugula
½ cup Trader Joe's Harvest Blend couscous OR Israeli couscous cooked and drained.
½ dried cherries
½ cup spicy or candied pecans

Directions for the Vinaigrette: Combine the apple butter, vinegar and curry powder and whisk to combine. Slowly drizzle in the olive oil and whisk until combined. Season with salt and pepper. Set aside.
Pre heat the oven to 450 degrees. Spray a sheet pan with cooking spray. Cut the squash lengthwise and scoop out the seeds. Flip the squash over (cut side down) and slice into ½ inch thick slices. Place slices on the sheet pan and brush with olive oil. Season lightly with salt and pepper.
Roast squash in the oven for 8 - 10 minutes. Using a spatula, turn squash slices over and roast for another 7 - 8 minutes or until the squash is browned and tender. Remove pan from the oven and cool.
In a large salad bowl, combine the couscous and the arugula. Pour the vinaigrette over and toss. Divide salad among 4 plates and garnish with the squash, cherries and pecans.