November 20, 2017

Delicata Squash Salad

by Domonique

Delicata Squash is the candy of squash, and OlyKraut's Eastern European sauerkraut is the candy of sauerkraut, with apple sweetness and tang. Here we bring them together! Hearty fall greens round out this wholesome, simple autumnal side dish. Here we call for chard, savoy spinach, or even blanched escarole (a bitter winter green used in Italian cuisine), but any hearty green, such as kale, can be used.

What you'll need:

  • 2 delicata squash
  • 1 pound savoy spinach, 1 bunch chard, OR 1/2 head escarole 
  • 2 cloves of garlic, minced
  • Olive oil or coconut oil for cooking veggies
  • 1 cup Eastern European sauerkraut
  • 1/4 cup olive oil (or butter)
  • Black pepper to taste

1. Preheat the oven to 350°. Slice the delicata squash into wedges, removing seeds. Drizzle with olive oil or melted coconut oil, and bake for 15 - 20 minutes, until soft. 

2. Rinse and mince your greens. Sautee them on medium heat with a little oil, along with the minced garlic, until they are soft. (To blanch escarole, bring a pot of water to boil and submerge the escarole for about 1 minute. Drain, and then sautee as above on the stovetop.)

3. Combine the baked delicata with the cooked greens in a mixing bowl with either the olive oil or the butter. When it has cooled slightly, add the Eastern European sauerkraut and black pepper to your liking.  


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Background illustration by Nikki McClure.