This salad is really meant to be paired with the spiced delicata squash bowl. I used the same seasoning and was hoping for using leftover squash. Of course, it doesn’t have to go that route. You can always make this recipe from scratch.
One thing: you really should really make a larger batch of the seasoning mix for this recipe. I absolutely adore it on roasted vegetables. You should have most everything on hand (except maybe the Mexican oregano but feel free to usual the Italian varietal typically sold in stores).
It’s obvious that I love delicata squash because it’s no-peel and quick cooking. However, I know it’s not always easily found. Swap the delicata squash for cubed sweet potatoes or butternut squash. You could even use regular potatoes of any variety.
I’ll almost always choose the peppery arugula for my salad greens but it doesn’t have to be this way. Use traditional lettuce, spinach, or turn this salad into a nice warm kale salad.
Honestly, this recipe gets a bit boring when it goes vegan (the egg yolk really helps bring everything together). Of course, you could simply leave out the egg and cheese. I’d suggest adding grains and/or beans to bulk up the recipe. Go with creamy white beans that have a similar creamy texture to the goat cheese.
This flavorful salad could easily be eaten as a light dinner or made for a fresh breakfast (because why not eat salad at breakfast?!)
- Heat your oven to 425˚F and cover a sheet tray with parchment (if desired- I don’t always use parchment). Trim the ends from the squash and cut in half lengh-wise. Scoop out the seeds and cut the squash into ¼” thick slices. Place on a sheet tray and toss with the olive oil and adobo seasoning. Place in the oven and roast for 20 minutes or so. The squash should be browning and tender.
- Add the arugula to a bowl along with the goat cheese, pepitas, delicata squash, and the dressing. Toss to combine then top with the eggs cut in half.
- The image for this recipe shows the delicata squash in rings. You could easily do this by slice the squash then using a biscuit cutter to remove the seeds. It’s more tedious though, so I recommend slicing in half and scooping out the seeds at once.
- The adobo seasoning: add more oil and seasoning depending on the size of your squash. You want the pieces to be evenly coated. Start with 1 tablespoon oil/2 teaspoons spice blend.
- For the eggs, I swear by the boil-only method. Bring a pot of water to a boil over medium-high, add the eggs, and set a timer for 7 minutes. Bring the eggs back to a gentle boil and cook that way. Drain and transfer to an ice bath after 7 minutes.
Keywords: breakfast salad, squash salad