For a vegan, gluten free Thanksgiving side dish that’s as tasty as it is beautiful, try our Roasted Delicata Squash Salad with Arugula, Asian Pear, Pomegranate and Amy’s Veggie Burger Crumbles.
- Preheat oven to 400℉.
- Slice delicata squash into ½-inch discs and remove seeds from centers. Place squash rounds onto a baking sheet and drizzle with olive oil. Season with salt, pepper and rosemary. Roast squash for 25 minutes.
- While the squash cook, pan-fry 2 Amy’s Sonoma Veggie Burgers in cooking oil, crumbling the burgers with a wooden spoon as they cook so the pieces get nice and crispy. Set crumbles aside.
- In a small jar, shake up apple cider vinegar, extra virgin olive oil, Dijon mustard, maple syrup, and salt and pepper to taste. Lay out a bed of crisp baby arugula on a large plate and top with warm squash, veggie burger crumbles, slices of Asian pear and pomegranate seeds. Drizzle with dressing and enjoy!