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Roasted Squash with Honey Brickle and Honey Chevre Salad


For the Delicata squash

  • 1 small Delicata squash
  • 1 tsp olive oil

For the Hot Honey Almond Brickle

  • 1/2 cup sliced almonds
  • 1 Tbsp Hot Honey

For the Salad

  • 1 box Superior Fresh Organic Citrus Splash lettuce
  • 2 oz Humble Goat Honey Chevre Goat Cheese
  • For the dressing
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. lemon juice
  • 1 Tbsp fresh-squeezed orange juice
  • 1 Tbsp plain honey if you like it hot use Hot Honey
  • 1 /2 tsp kosher salt
  • 1 tsp. black pepper
  • 1/4 cup pomegranate seeds


  • Instructions

For the Roasted Delicata squash

  • Preheat oven to 400
  • Cut the ends off the squash and cut in half horizontally and scoop out the seeds.
  • Cut into 1/2 half moons
  • Toss with 1 tsp olive oil on a parchment lined tray
  • Roast for 25 minutes. Shake the pan half-way through roasting to redistribute squash pieces to even browning and caramelization of the squash

For the Almond Brickle

  • Heat sliced almonds in a non-stick
  • skillet on medium heat for about 3 minutes until toasted
  • Once they start to brown add 1 Tbsp hot honey and start to toss off the heat until the honey is melted and coating all the nuts.
  • Pour out onto the parchment or Silpat sheet and set aside for 10 minutes to
  • harden and crystalize

For the Dressing

  • Add olive oil, lemon juice, orange juice, honey, salt and pepper to a Mason Jar and shake until combined.

For Salad Assembly

  • Toss dressing with lettuce
  • Arrange squash on top of dressed salad
  • Top with crumbled The Humble Goat goat cheese
  • Scatter almond brickle pieces on top of salad
  • Scatter pomegranate seeds on top of salad


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