2 Delicata squash (about 1.2 pounds each)
1 1/2 tablespoons olive oil
Salt and finely ground pepper to taste
3 tablespoons olive oil
4 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 tablespoon fresh squeezed lemon juice
Salt and pepper to taste
8 Cups mixed field greens, arugula or mesclun
1 unpeeled persimmon or Fuji apple, finely sliced
1/3 cup dried cranberries
3 ounces crumbled feta cheese
1. Peel the squash, slice off the ends and scoop out the seeds to create hollow cylinders. Cut into rings about 1/3 inch thick.
2. In a large wide skillet, heat oil over medium heat. Add the squash rings and cook until the rings are lightly browned on the first side, about 6 minutes. Turn and cook the second sides until tender when pierced with a knife. Transfer the rings to a platter or individual plates and let cool slightly.
3. Meanwhile, combine the vinegar, olive oil, mustard, lemon juice, salt and pepper to create the dressing.
4. Lightly toss the greens with the dressing and spoon into the center of the squash rings. Garnish with persimmon slices and sprinkle with cranberries and feta to serve.