Roasted Delicata, Apple And Arugula Salad With Avocado And Lemon Vinaigrette

• For the squash
• 2 Delicata squash, halved, seeds removed and cut into 1 inch slices (No need to peel! The skin is the best part :))
• 1 tablespoon Honey
• 1 pinch Red pepper flakes
• A goog slug of olive oil
• Salt and pepper, to taste
• For the salad
• 5 ounces Arugula
• 1 Honey crisp apple, thinly sliced
• 1 Avocado, thinly sliced
• 1/2 cup Toasted almonds, chopped
• 1/2 cup Pecorino, shaved (optional)
• 1 Lemon, zest and juice
• 1/4 cup Extra Virgin Olive Oil
• Salt and pepper to taste

1. Preheat oven to 425 degrees. Place delicata on a parchment lined sheet tray and drizzle with olive oil, honey, salt, pepper and red pepper flakes. Gently toss and spread the squash in one layer for even cooking. Roast for 35-40 minutes, being sure to flip halfway through. You want the squash to be well caramalized on the outside, yet soft in the middle. Set aside to cool.
2. While the squash is cooling, prepare the vinaigrette by whisking together lemon juice and olive oil in a bowl. Season with salt and pepper to taste and set aside.
3. When you are ready to eat, layer cooled squash with arugula, avocado, apple slices, toasted almonds, shaved Pecorino (optional) and lemon zest. Dress the whole salad with vinaigrette to taste and gently toss. Enjoy!

honey, red pepper, olive oil, salt, salad, arugula, honey crisp apple, avocado, almonds, lemon, olive oil, salt

Taken from food52.com/recipes/77814-roasted-delicata-apple-and-arugula-salad-with-avocado-and-lemon-vinaigrette (may not work)