Delicata Squash Salad
with lentils and tarragon vinaigrette
If you've never had delicata squash, you're in for a real treat. This winter squash has a sweet, nutty flavor and is one of the best for weeknight dinners because you don't have to peel it. Served on a salad with crisp roasted pecans and protein-rich lentils, it's a great combination for cooler weather.
- Garlic - 1 clove, minced
- Tarragon, fresh (sub fresh thyme) - 1/2 Tbsp, chopped
- Vinegar, red or white wine - 3 Tbsp
- Mustard, Dijon - 2 tsp
- Honey - 2 tsp
- Oil, cooking - 3 Tbsp
- Onions, red - 1/2, sliced
- Pecan halves - 1/2 cup, roughly chopped
- Squash, delicata (sub acorn squash) - 1 1/2 lbs, sliced
- Oil, olive - 1 Tbsp
- Lentils, French or green and cooked (look for vacuum-packed in the refrigerated section; otherwise canned) - 2 cups, rinsed and drained
- Kale, baby (sub large kale leaves, thinly sliced) - 5 oz
- Onions / Pecans - Prep as directed. (Can be done up to 5 days ahead)
- Squash - Rinse and dry squash. Slice in half lengthwise and scoop out seeds with a spoon. Cut into 1” (1.25 cm) slices. (Can be done up to 3 days ahead)
- Vinaigrette - Chop garlic and tarragon. Combine with vinegar, mustard, honey and cooking oil. Season with some salt and pepper. (Can be done up to 3 days ahead)
- Lentils - Rinse and drain.
- Heat oven to 425F / 218C degrees.
- Line sheet pan with foil and brush with some cooking oil. Toss squash slices, onions and pecans with cooking oil and sprinkle with some salt and pepper. Spread on the pan and roast, stirring halfway through, until tender, ~25 minutes.
- When squash is done cooking, allow to cool slightly and then toss with lentils and greens. Top with dressing and enjoy!
This tasted like such a fancy meal! The pork turned out perfectly and took the full 20 minutes, and the sauce was divine - I’d like more of it next time though, so will add some cornstarch to thicken it next time instead of reducing it too much. The timing of the veggies seems tricky to get right though - the onions were burned to a crisp when the squash was done. Maybe slicing the squash thinner and onion thicker, and reducing the time in the oven.0 Helpful
I only made the squash portion and it’s delicious and easy!0 Helpful
So good! Used acorn squash as the other was unavailable, but DH kept asking for more. The pork and sauce were just scrumptious. Favorited.0 Helpful
Just made the tenderloin and sauce was delicious (added some corn starch and lemon per reviews)! Didn't have red wine, so used some jelly with chicken stock. Served with rice and other veggie sides had to use up in the fridge, would love to try the squash sometime.0 Helpful
My pork was really chewy even though I followed directions exactly. I think if I make pork again I'll seat it and then finish it in the pressure cooker instead of the oven. I love delicata squash and enjoyed the squash even though I forgot to add the nuts to three pan and only added them after the fact. The pan sauce didn't really thicken up, I should have made a slurry to help it along.0 Helpful
Made with a pork cutlet and added the wine to the sauce.0 Helpful