Roasted Delicata Squash with Pomegranate-Pistachio Relish Recipe

delicata squash with pomegranate-pistachio relish | pamela salzman

A couple of years ago, delicata squash were nowhere to be found.  Where did they come from and how did I exist on Thanksgivings past without them?  They are now my favorite winter squash.  Delicata squashes seem fancy, but they’re a Thanksgiving cook’s dream come true:  seasonal, delicious, versatile and NO PEELING!   And you can eat the skin!  My favorite fall salad in the last decade is this Roasted Delicata Squash and Apple Salad.  It’s on my menu again this year and I personally fill up most of my dinner plate with it, I love it that much.

cutting delicata squash | pamela salzman

But last year, I taught this delicata squash side dish in my Thanksgiving classes and I had a new crush.  Sweet and tender squash rounds, as pretty as can be, with a sweet-tart-crunchy-juicy relish are the perfect side next to roasted turkey.  And it’s such a beautiful presentation.  I could even do without cranberry sauce and just eat this relish.  I don’t normally mention nutrition too much when discussing Thanksgiving because it’s the one day I let that go.  But this dish is definitely lighter fare and tops in vitamins, fiber and antioxidants.

roasted delicata squash

And it makes the best leftovers!  The next day I chop up the squash and toss it with the relish and either put it on top of greens or quinoa.  A little feta is nice, too.  Whereas some Thanksgiving recipes are one-hit wonders, this one I can make all fall for weeknight dinners or dinner parties.

pomegranate-pistachio relish | pamela salzman

Here’s your game plan:

Seed pomegranate 2 days before and refrigerate.

Wash, dry and cut squash the day before and refrigerate.

Make relish day the day before and refrigerate.

Roast squash before the turkey goes in the oven and allow to sit at room temperature until serving.  Then you’re just assembling right before dinner.

Tune in on Thursday for another planning post — 2 weeks and counting!

roasted delicata squash with pomegranate-pistachio relish | pamela salzman

roasted delicata squash with pomegranate - pistachio relish | pamela salzman

Roasted Delicata Squash with Pomegranate-Pistachio Relish Recipe
Serves: 6
 
Ingredients
  • 2 Delicata squash, washed well and cut into rings*
  • 2 Tablespoons unrefined coconut oil, melted
  • sea salt
  • freshly ground black pepper, to taste
  • Relish: (this makes a lot)
  • 2 Tablespoons unrefined, cold-pressed olive oil
  • 2 Tablespoons unfiltered apple cider vinegar or pomegranate molasses
  • ½ teaspoon sea salt
  • 1 cup pomegranate seeds
  • ½ cup pistachio nuts, toasted
  • ¼ cup dried currants
  • 2 small shallots, chopped
  • 3 Tablespoons fresh mint, chopped
Instructions
  1. Preheat oven to 400 degrees and line 2 baking sheets with parchment paper.
  2. Place the squash rings on the baking sheets and brush with melted coconut oil on both sides. Sprinkle with salt and pepper. Roast until tender, approximately 20-30 minutes.
  3. While squash is roasting, assemble relish. Whisk the oil, vinegar, and salt together in a medium bowl, add remaining ingredients and toss to combine.
  4. Arrange the squash rings on a platter so they are overlapping, and spoon relish mixture on top. Serve immediately or at room temperature.
Notes
*To cut delicata into rings, cut in half crosswise through the middle of the squash. Using a spoon, scoop out the seeds from each half, creating a hollow cavity. Cut crosswise into ¼” rings.

roasted delicata squash with pomegranate - pistachio relish | pamela salzman

 

Kiwi salsa recipe

Have you ever looked at recipe and thought there was an ingredient that could be omitted no big deal?  But then afterwards you realize that maybe it was there for a reason.  I swear I don’t think I zested a piece of citrus for 20 years because I didn’t know any better.  Entire recipes, too.   Sometimes I’ve passed on recipes that I learned later were really great.  I’m still learning what kinds of recipes work for my family and me and it always helps to get recommendations from friends who eat the way we do.

I was at the farmer’s market a few weeks ago buying pomegranates and a woman standing next to me asked me what I was going to do with all of them and how one eats pomegranates.  I was very enthusiastic giving her all sorts of suggestions from yogurt parfaits to salads to cocktails, all very standard and common, I’ll admit.  Then this other woman out of the blue asked, “have you ever tried pomegranates in guacamole?”  Show-off.  No, I haven’t nor had I ever heard  of such a thing.  I thought to myself it sounded a little out there and I planned on NOT trying it any time soon.  So I took my pomegranates home to my granola and greens and that was that.

Then last week I was teaching at my friend Lisa‘s house and she was telling me about her CSA boxes and how exciting it has been receiving such great produce every week.  Lisa said she had gotten so many kiwis the last few weeks that she was forced to find a few new delicious ways to enjoy them, including an amazing kiwi salsa with pomegranates.  Light bulb.  Oh really?  Tell me more.  She had made a very easy chunky salsa that was more tart than sweet, but had creamy avocados and crunchy pomegranate seeds.  The universe was telling me to make this no matter how crazy it sounded.  I love kiwis as much as the next person and you know I am mad for pomegranates and avocados, so how bad could it be?

A few nights ago I planned on pan-seared wild halibut with the salsa plus some cilantro rice and cauliflower.  I wouldn’t say that fish gets everyone super excited in our house, except me of course.  And Daughter #2 is still on her anti-seafood campaign.  But everyone FREAKED out over this salsa and the fish.  My husband said, “I have to say I am delightfully surprised by how much I like this.  This salsa is fantastic.”  He’s really not as dorky as he sounds. He and Mr. Picky polished off their fish and salsa and then proceeded to finish the remaining salsa with tortilla chips.  Mr. Picky even suggested making the salsa with fish tacos.  Success!

This was not as sweet as a mango or pineapple salsa, which the hubby doesn’t care for.  Instead kiwis and pomegranates are both a little tart, probably more tart than a peak-of-summer tomato.  And it’s a great option for the winter when all these ingredients are in season.  Plus, it’s super nutritious!  Kiwis, pomegranates and jalapenos are loaded with Vitamin C and antioxidants.  And avocados have amazing healthful fats and Vitamin E.  All great beauty foods!  I made this two hours ahead of eating it in the 15 minutes I had between coming back from dropping Mr. Picky off at soccer and picking up Daughter #2 to go to music lessons.   What is better than fast and easy?  I think I’m I’m going change up our standard Super Bowl fare and make a bowl of this.  It’s a new year people and I’m going to act like it!

Kiwi Salsa
Author: 
Serves: makes about 1½ cups
 
Ingredients
  • 1 cup diced peeled kiwifruit, about 3-4 kiwis (don't choose kiwis that are too soft)
  • ¼ cup pomegranate seeds (see how to seed a pomegranate)
  • ½ an avocado, peeled and chopped
  • 1 Tablespoon thinly sliced green onion (white and light green parts)
  • ½ Tablespoon minced fresh, seeded jalapeno (or more or less according to your desired heat level)
  • 1 teaspoon finely chopped fresh cilantro (about 6 sprigs) -- you can add more, but I was rushing to finish this
  • 1 teaspoon unrefined extra-virgin olive oil
  • a few pinches of sea salt or to taste
Instructions
  1. In a medium bowl, gently combine all ingredients so you don’t mash the avocado and kiwi. Taste for seasonings, specifically jalapeno and salt, and adjust accordingly. I like to let salsas sit for an hour or so to allow the flavors to meld. Keep covered so the avocado doesn’t brown.

 

Fennel and green apple salad recipe

 

fennel and green apple salad | pamela salzman

I just adore fennel and its hint of licorice (that’s the black kind, not the red).  When I was a child, after a big Sunday dinner, my Aunt Maria would pass around a platter a raw fennel wedges along with a bowl of tangerines and unshelled nuts.  We would chomp happily on the fennel the way my kids munch on celery today.  Fennel is an amazing digestive aid and the perfect way to end a big meal in the fall and winter when it’s in season.

fennel and green apple salad | pamela salzman

fennel and green apple salad | pamela salzman

 

 

I started playing around with fennel and green apples last winter and loved the combination for a salad.  The flavors go so nicely with poultry and fish and even better, my kids tend to eat more salad when there’s fruit in it.   I knew this had to be a part of our Thanksgiving dinner, no doubt the biggest meal of the year.  To dress it up a bit, I added greens and my favorite fall/winter salad add-in, pomegranate seeds.  While the salad was a huge hit on Thanksgiving, the green and red colors were a natural for Christmas.

Whether you are serving fish, pork, turkey or chicken this Christmas, I’m sure a salad would add some balance to your meal.   You can serve it with or without the greens, but the pomegranates are a must.  The little red seeds are like rubies or ornaments on a tree!  The walnuts were another last minute add-on, but provide some extra crunch and nutrition.

fennel and green apple salad | pamela salzman

 

Because I have a juicer, I can make pomegranate juice easily for the dressing, but fresh squeezed orange juice would be a perfectly delicious substitute.  I’m sure if you wanted to, you could add some goat cheese, but don’t overcomplicate this.  The best salads are the simplest.

fennel and green apple salad | pamela salzman

fennel and green apple salad | pamela salzman

 

 

fennel and green apple salad recipe
Author: 
Serves: 6-8
 
Ingredients
  • Dressing:*
  • 1 small shallot, finely chopped
  • ½ teaspoon sea salt
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoon fresh pomegranate or orange juice
  • 2 teaspoons maple syrup
  • a few grinds of freshly ground pepper
  • 6-7 Tablespoons unrefined, cold pressed extra virgin olive oil
  • 8 ounces mixed greens or 1 head of frisee (optional), washed, dried and leaves separated
  • 1 -2 bulbs of fennel, cut in half, cored and sliced thinly
  • 1 large (or 2 small) green apple, cored and sliced thinly
  • 1 large handful of pomegranate seeds
  • 1 large handful of walnuts, chopped
Instructions
  1. Make the dressing: in a small bowl, combine the shallot, salt, lemon and pomegranate juices, maple syrup and black pepper to taste. Pour the oil into the bowl slowly, whisking constantly to emulsify. Reserve until ready to use.
  2. Place the salad greens on a serving platter and drizzle with a small amount of dressing. Toss gently to coat. Add the fennel and apple slices and drizzle with dressing. Scatter pomegranate seeds and walnuts on top.
Notes
*An alternative dressing:

1 small shallot, finely chopped

½ teaspoon sea salt

a few grinds of black pepper

1 ½ Tablespoons sherry vinegar

6 Tablespoons unrefined, cold pressed extra virgin olive oil