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Tender delicata squash is one of our weeknight favorites because it requires no peeling. This warming fall salad is packed with seasonal flavor with sage, and a stint in a hot oven teases out the sweetness of the delicata squash. Finish it off with radishes for crunch and lots of shaved parm.
Contains: eggs, wheat, milk.
What You Get
What You'll Need
Salt & freshly ground pepper
Preheat the oven to 350°F. Bring a pot of salted water to a boil. Fill a medium bowl with ice water. Line a sheet pan with parchment or foil. Cut the delicata in half lengthwise, scoop out the seeds, and slice into half moons. Transfer the delicata to the prepared pan, drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to combine. Roast until tender, 15-20 minutes.
Meanwhile, use a slotted spoon to gently add 3 eggs to the boiling water and cook, 8 minutes for runny eggs and 10 minutes for hard boiled. Transfer to the bowl of ice water, and when cool enough to handle, peel and cut in half. Thinly slice the radishes. Pick the sage leaves and toss the stems. In a small frying pan over medium-low heat, melt 3 tablespoons butter or olive oil. Add the sage leaves and fry until golden and fragrant, 3-4 minutes. Transfer to a paper towel-lined plate and sprinkle with salt. Crumble the fried leaves into the salsa verde and stir to combine.
In a large bowl, toss the farro and delicata with the sage salsa verde and the juice of ½ lemon, mixing until combined. Stir in 3 handfuls of arugula, the sliced radishes, and ½ cup Parmesan. Season with salt and pepper to taste.
Divide the salad between bowls, top with the eggs, grind with more pepper and serve.