Name: Squash and Arugula Salad with Grapefruit-Honey Vinaigrette
Yield: 2
Ingredients: 2 delicata squash, seeds removed, cut into ½-inch slices; 1 tablespoon olive oil; ½ teaspoon kosher salt; 1 grapefruit; 2 cups arugula; ¼ cup red onion, thinly sliced; ¼ cup Crunchsters sea salt mung beans; ¼ cup olive oil; 3 tablespoons grapefruit juice; 1 tablespoon Nature Nate’s honey; ½ teaspoon Kosher salt; ¼ teaspoon freshly ground black pepper

Ingredients

Scale

For the salad:

2 delicata squash, seeds removed, cut into ½-inch slices
1 tablespoon olive oil
½ teaspoon kosher salt
1 grapefruit
2 cups arugula
¼ cup red onion, thinly sliced
¼ cup Crunchsters sea salt mung beans

For the dressing:

¼ cup olive oil
3 tablespoons grapefruit juice
1 tablespoon Nature Nate’s honey
½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper

Instructions

Heat oven to 425 degrees F.
Place delicata squash on a sheet pan. Drizzle with olive oil and season with salt, then toss to coat. Roast squash until tender and browned on both sides, 25 to 30 minutes, turning halfway through.
To remove the flesh of the grapefruit, use a very sharp knife to cut about ¼-inch off the top and bottom to reveal the flesh. Stand the grapefruit up, cut-side-down, then with your knife remove the skin and pith and discard. Hold the grapefruit over a bowl to catch any juices. Following the whites of the membrane, cut one side of each segment down to the center then repeat on the other side, releasing the flesh. Continue with the rest of the grapefruit, then squeeze the rest of the grapefruit juice into the bowl.
For the dressing: Whisk to combine olive oil, grapefruit juice, honey, salt, and pepper.
Add arugula, roasted squash, grapefruit segments, and red onion to a large bowl and toss to coat with the dressing. Transfer to a serving dish, then top with Crunchsters sea salt mung beans.