Name: Roasted Delicata Squash Salad with Cinnamon-Toasted Hazelnuts and Pomegranate {Gluten-Free}
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1 (1 to 1¼ lbs/455 to 570 g) delicata squash, ends trimmed, halved lengthwise, and sliced into about ⅓-inch/8.5 mm slices (no need to peel); 2 tablespoons avocado oil; ¼ teaspoon each salt and black pepper; 2 tablespoons chopped hazelnuts; ⅛ teaspoon ground cinnamon; 4 tablespoons pomegranate arils; 1 oz (30 g) crumbled Stella Fontinella cheese; 1 sprig fresh parsley, thinly sliced