Delicata Squash, Chanterelle Mushroom, and Apple Salad is bold in its simplicity. You don’t need to peel Delicata Squash if you slice it thin enough. The sauteed skin takes on a chewy texture that’s nice in this salad.
- 1 delicata squash (or other thin-skinned winter squash, about 1‑pound)
- ½ pound chanterelle mushrooms
- 1 bunch scallions
- extra-virgin olive oil (as needed for cooking squash and dressing)
- kosher salt and freshly ground black pepper (as needed for seasoning)
- 4 cup loosely packed arugula
- 2 cup loosely packed fresh whole mint leaves
- 1 large apple (cut into ½‑inch wedges)
- Champagne vinegar (or other mild vinegar, as needed for dressing)
- 1 cup pumpkin seeds
Carefully cut the stem ends off the squash, then cut the squash in half lengthwise. Scoop out and discard the seeds. Cut each half crosswise into half-moons about 1/8‑inch thick. Try and keep each slice uniform in thickness for even cooking. You don’t need to peel thin-skinned varieties like Delicata if you slice them thinly enough. Set aside.
Clean and pull the chanterelles apart into strips lengthwise. This lets the heat get to a lot more edges of the mushroom, adding to the diverse textures in this salad. Set aside.
Cut scallions on a bias and soak in ice water to get them good and crisp. Drain and set aside.
Heat 1 tablespoon olive oil in a large saute pan over medium-high heat. Add half the squash in as close to a single layer as possible (it should sizzle); season with a bit of salt and pepper. Cook until well-browned (about 2–3 minutes), then turn carefully and continue cooking until tender. Don’t be afraid to them get really charred in some places. Remove from heat and place onto a plate to cool slightly. Set aside. Repeat with remaining squash. Retain saute pan for mushrooms
Add another tablespoon oil to the warm saute pan, lay chanterelles in a single layer and cook, tossing occasionally until softened about 6 minutes. Remove from heat and set aside.
Toss warm squash and chanterelles with chilled scallions, arugula, mint, apple slices, and a good splash each of oil and vinegar. Season to taste with salt and pepper.
Transfer the tossed salad to a serving plate and top with pumpkin seeds. Serve immediately.