Delicata Squash + Beet + Leek Salad with Orange Kombucha Dressing

 
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The transition of seasons is always welcome in my kitchen. A new season means new ingredients, cooking methods, and flavors. In fall, I prepare to give salads a bit of a ‘rest’ until springtime. I do, however, enjoy a few ‘cold-weather’ salads before we enter deep winter. These salads tap into the rich squashes and root vegetables available in fall. The idea is to have a salad that sticks with you and allows you to have something both fresh and warming. Give this recipe a try and customize based on your tastes (salads are a great way to practice substituting and making additions based on your dosha and what you like).


 

ingredients

  • 1 delicata squash, cored, cut into half-moon shapes, and roasted 

  • 1 large beet, roasted and cut into ½ cubes 

  • Coconut oil 

  • Pinch sea salt 

  • 2 medium sized leeks, well washed and chopped into rounds 

  • ¼ cup pomegranate seeds 

  • Arugula + spinach (or your preferred salad green) 

  • 1 tbsp sesame seeds 

For the dressing:

  • ½ orange 

  • 2 tbsp ginger-flavored kombucha (or your favorite kind) 

  • 1 tbsp large-grain Dijon mustard 

  • 1 tbsp pure maple syrup 

  • Pinch sea salt 

  • Olive oil 

Salad Mix-In Options:

  • Sautéed tempeh 

  • Grains like farro, quinoa, or pearled couscous 

  • Pork loin, or salmon fillet 

  • Blue, or goat cheese 

 

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instructions

  1. Heat oven to 425 degrees F

  2. Prepare squash – wash well, cut in half length-wise, scoop out seeds 

  3. Lay peel-side up and cut in half-moon pieces (less than an inch thick and all the same size) 

  4. Prepare beet – wash well, cut in half length-wise, lay flat on surface and cut into ½ inch cubes 

  5. Separately, toss squash and beet pieces in melted coconut (1-2 tbsp each) and sea salt (2 pinches each) 

  6. Separately, place each veggie on a roasting pan Pro tip: lay all pieces flat and make space between each piece 

  7. Roast at 425° for 30-40 minutes (longer if you like crispy squash), flip pieces once during roasting 

  8. Meanwhile, prepare leeks and salad dressing 

  9. In a sauté pan, or cast iron, heat coconut oil on medium-high 

  10. Once hot, add leeks, coat with oil, stir well

  11. Cook until leeks are soft and translucent (about 5 minutes), set aside 

  12. Using a fork, mix all dressing ingredients, except olive oil, in a jar 

  13. Add olive oil little by little, checking taste as you go (adjust other ingredient quantities to your liking as well) 

  14. Assemble salad - mix vegetables (squash, beet, leek) first, then add pomegranate seeds, any salad add-ins of your choice, and a drizzle of dressing, toss to coat everything in the dressing

  15. Lastly, add greens and sesame seeds, mix well

  16. Add additional dressing only if necessary (typically there is enough dressing on the other ingredients, so the greens will gain a light coating, and at the same time, avoid becoming soggy)


 

Recipe Key

Vegan

Best in: Fall

Best for: Suitable to all doshas