Roasted Delicata and Broccolini Salad

If you’re not familiar with delicata squash, we promise that it’ll soon be a fall favorite. What makes delicata so special is that it’s relatively low carb among the squash family and you don’t have to peel it. The skin is so delicate (hence the name “delicata) that it cooks beautifully and softens to a delightful bite.

While you’ll be roasting the delicata squash and broccolini at the same time, you’ll need to cut the broccolini in advance. It’s important to wait 10-45 minutes after chopping broccolini (and all cruciferous vegetables) before cooking to allow for a chemical reaction that increases the amount of an anti-inflammatory compound called sulforaphane to derive optimal health benefits.

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Description

Serves: 3

Cook Time: 60 Minutes

What you get:

  • 1 small delicata squash
  • 8 broccolini stalks
  • Fresh thyme
  • Fresh sage
  • 1 package of organic mixed baby greens
  • 4 oz pomegranate seeds
  • 2 oz roasted pumpkin seeds
  • 1 Apple (Gala, Granny Smith or Crapple)

What you need:

  • High polyphenol extra virgin olive oil (EVOO)
  • Sea salt
  • Unfiltered Apple Cider Vinegar
  • Ceylon Cinnamon
  • Ground Nutmeg
  • Monfruit Sweetener

Allergens: None

See Recipe

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