Sudara Eats: Roasted Squash, Chile, and Mozzarella Salad

We first served this Roasted Squash, Chile and Mozzarella salad at our Thanksgiving table last year.  And, then proceeded to make it about once a week throughout that dreary and long winter. If you plan to serve it as a side item or first course at your holiday meal too, we recommend roasting the squash a day or two ahead of time.  Once the squash is roasted, though, the rest of the ingredients come together quickly and with plenty of time left to worry about that turkey.  It’s the perfect, effortless recipe to throw together on those days that feel rushed and full of travel or a few extra, unexpected guests.  We hope you will take a moment to slow down and give thanks this season. And, to enjoy a good meal with family and friends.

Roasted Squash, Chile, and Mozzarella Salad with Pomegranate Seeds

Roasted Squash, Chile, and Mozzarella Salad

Loosely adapted from The Kinfolk Table, October, 2013

2 medium delicata squash — seeded and sliced lengthwise
3 Tablespoons olive oil
2 cloves of garlic — peeled and smashed
2-3 smokey, dried chiles — slivered {add more for extra heat}
2 fresh sprigs of thyme — plus more for serving
1/4 teaspoon fine grain sea salt
One 8-ounce ball of buffalo mozzarella
4 Cups arugula (sometimes we use spinach)
1/4 Cup pomegranate arils

Preheat the oven to 400F.

Slice the delicata squash into 1/2-inch thick crescents. Toss them in a bowl with the olive oil, garlic, chile, thyme, and salt. Arrange on a baking sheet in a single layer. Roast for 20-30 minutes, or until tender. Flip the squash once along the way to ensure browning on both sides. Transfer the pan to a rack, allow to cool for a few minutes, and transfer the squash to a serving bowl or platter.

To serve, toss the arugula with the squash with a splash of olive oil. Toss until nicely coated, then pull the mozzarella ball apart, and gently toss it with the squash.  Add pomegranate arils. Toss with warm dressing, per recipe below.

3 Tablespoons olive oil
2 cloves of garlic — thinly sliced
2 Tablespoons red wine vinegar
1 Tablespoon honey

Heat oil in a pan. Add the garlic, cook until golden. Remove from the heat and pour in the vinegar and honey. Whisk together and set aside until read to dress the salad.