Delicata Squash and Goat Cheese Salad

Recipe by Caitlyn Austin

Recipe by Caitlyn Austin

It's a telltale sign of fall, as reliable as shorter days and sweaters: delicata squash. Delicata squash is admittedly my favorite above all other squash. Its soft skin and oval shape makes it easier to cut into than its plump pal, butternut. I think we can all admit to almost losing a finger trying to carve one of those open. 

I want to keep delicata squash light and, dare I say, summery until the cold forces us to make soups and stews. This dish is the perfect fall salad and has even made an appearance on my Thanksgiving table once before. 


2 Delicata squash
1 Handful of arugula (about 4 heaping cups) or massaged kale
1 Handful of dried cranberries/cherries/golden raisins or fresh pomegranate arils
3 to 4 Ounces crumbled goat cheese
1/2 cup Pumpkin seeds
1/4 cup Sliced shallot
Salt and pepper


1/2 teaspoon Dijon mustard
3 tablespoons Olive oil
1 teaspoon Maple syrup or honey
Juice and zest of 1 lemon
Salt and pepper


1. Preheat oven to 450 degrees. Cut squash in half lengthwise and scoop out the seeds. Cut squash into 1/2-inch wide half moons. Toss half moons in olive oil, salt and freshly cracked pepper. Line a baking pan with tin foil and squash. Bake for 30 minutes or until squash is tender and golden brown. 

2. While squash is baking roast pumpkin seeds in a pan, stirring frequently, until they are fragrant and lightly golden. 

3. In a bowl whisk together dijon mustard, olive oil, maple syrup/honey, salt, pepper, and lemon juice/zest.

4. Let squash cool before assembling the salad. Once cool, combine greens, pomegranate arils (or other dried fruit), goat cheese, shallot, and squash in a large serving bowl. Use hands to toss salad together with dressing. Serve immediately.


Arugula Pesto

Recipe by Amy Black

Recipe by Amy Black

This pesto has a bit of a kick thanks to the spiciness of arugula. It augments any dish; from fish to meat to pasta to potatoes. You can store it for long-term use in ice cube trays!

1/2 cup of pine nuts
2 cups of packed arugula leaves, stems removed
1/2 cup fresh Parmesan cheese
1/2 cup finely grated pecorino
1/2 cup extra virgin olive oil
3 garlic cloves, chopped
Salt & Pepper to taste
1 teaspoon of lemon zest


1. Toast the nuts in a pan over medium heat until lightly brown or throw on a baking sheet and toast them for a couple of minutes (make sure they do not burn).
2. In a food processor, combine the arugula, salt, pine nuts, cheeses, zest, and garlic into a food processor. Pulse while slowly pouring in the olive oil. Remove the pesto and serve over your favorite meat or vegetable.