Roasted Delicata Squash & Labneh Salad
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Recipe Intro From karimichelleyoung
This flexible salad is easily adaptable and perfect for your weeknight plans! Winter squash is combined with juicy pomegranate seeds, labneh, and mint.
- Recipe Card
Recipe Card
ingredients
- 2 delicata squash, or your favorite winter squash
- 16 ounces labneh
- 1 pomegranate, seeds only
- Honey
- 1 bunch fresh mint
- Unsalted pistachios
Method
Roast the Squash
Step 1
Preheat oven to 425°F/218°C.
Step 2
Line a 13”x 11” pan with aluminum foil. Put the squash in a baking dish or baking sheet. Poke it in 5-6 places with a sharp knife. Roast until a knife or skewer goes in easily, 60-80 minutes. Skin will brown and darken.
Step 3
Once the squash is roasted, slice your squash (skin on) into rings (a little less than one inch thick). Set aside.
Assemble the Salad
Step 1
Spread 2-3 large spoonfuls of labneh on your plates. Dress the plate with your sliced delicata squash rings on top of the labneh. Sprinkle squash with pomegranate seeds, pistachios and fresh mint leaves. Lightly drizzle with honey and finishing salt to taste.