Serves 6
Arugula is the leafy green that taught me just how much my palate has evolved. (Well, that and cilantro!) I remember when it tasted like bitter grass to me, and now I just want to eat it by the handful straight out of the bag! Its peppery bite pairs wonderfully with salty feta and sweet balsamic, and the dukkah (an Egyptian nut and spice blend) takes it over the top.
1 medium delicata squash, sliced into ¼-inch slices, seeds removed
2 tablespoons extra-virgin olive oil
2 tablespoons honey
Kosher salt and freshly ground black pepper to taste
8 ounces arugula
4 pitted medjool dates or dried figs, halved and sliced into strips
½ small red onion, thinly sliced into half-moons
1 cup crumbled feta cheese
3 tablespoons Pistachio Dukkah ( this page )
Balsamic-Apricot Dressing
⅓ cup grapeseed oil or light olive oil
2 tablespoons balsamic vinegar
2 tablespoons apricot jam
3 tablespoons freshly squeezed orange juice
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 Preheat the oven to 425°F. Place the squash on a parchment-lined baking sheet and mix with the olive oil, honey, salt, and pepper. Spread it out in an even layer. Bake for 20 to 25 minutes, until tender and starting to brown. Remove from the oven and set aside.
2 To make the dressing: In a small bowl, whisk together the grapeseed oil, vinegar, jam, orange juice, salt, and pepper until creamy.
3 To make the salad: Spread the arugula on a platter. Top with the roasted delicata squash, dates, onion, and feta. Sprinkle with the Pistachio Dukkah, drizzle with the dressing, and serve.