I’ve had this sweet potato recipe pinned from A House in the Hills for a while now and I’ve been meaning to make it.  The original recipe looks amazing, but I’ve been picking up delicata squash (my new obsession!) every week at the Union Square Greenmarket.  For my version, I subbed in delicata squash and made some minor changes to the dressing (white balsamic, a little less oil, etc).  The end result is a perfectly tangy, crispy salad that seriously satisfies my craving for french fries.

4 as a side
  • 2 delicata squash
  • 1 large red onion
  • 3 tablespoons finely diced shallots
  • 4 tablespoons white balsamic vinegar
  • High quality extra virgin olive oil
  • 1/2 tablespoon dijon mustard
  • 1/3 cup roughly chopped pecans
  • Paprika
  • Garlic powder
  • Salt and pepper, to taste

Preheat the oven to 425 degrees F.

Wash the delicata squash well, scrubbing off any dirt. Cut the squash lengthwise, scoop seeds out with  spoon, and slice into thin 1/4 inch pieces (you can toss the seeds, or roast them like pumpkin seeds).

Arrange the pieces on a parchment-lined baking sheet. Drizzle with a little olive oil and season with a little paprika, garlic powder, and salt. Toss well and stick in the oven.

Place the onion (cut into 1/4 inch rounds as well) on another baking sheet. Drizzle with a little oil and salt and stick in the oven as well.

Roast for about 10 minutes, toss them, then continue roasting until the squash has started to turn golden brown (about 25 minutes total).

Meanwhile, mix shallots in small bowl with 3 tablespoons of white balsamic vinegar, 2 tablespoons extra virgin olive oil, 1/2 tablespoon dijon mustard and 1/4 teaspoon of sea salt.

Layer delicata squash onto a plate, topping with the onions.  Drizzle the vinaigrette on top, along with the chopped pecans.

Finish with a sprinkle of salt and some cracked pepper.