Stepping outside – with temperatures steadily in the 70s and 80s – it is hard to believe fall is upon us here in Chicago. But, one step in the grocery store and I know it is true. Summer fruits like plums and peaches are no longer available, and the last hanger-oners like strawberries taste dull and cost a little more. Saying good-bye to summer produce always leaves me feeling a little bummed.

But, fall does have its merits in the food department. While I won’t harp on about pumpkin spice blah blah blah, local apples are always such a treat. And, I was pretty excited to try Delicata Squash for the first time last week. Thin skinned and mild tasting, it is a great fall harvest food. Adding it to a super quick and easy salad creates a lovely lunch honoring the season.

Roasted Delicata Squash and Arugula Salad

2 delicata squash, washed, de-seeded and sliced

Olive oil

A few good shakes of Trader Joe’s South African Smoke Seasoning Blend (or make your own with paprika, salt, garlic powder and dried basil)

Arugula

Walnuts

Parmesan, shaved

Dijon Dressing (recipe below)

Heat oven to 425 degrees. Toss delicata squash with olive oil, salt and the seasoning. Spread on a baking sheet and roast for 15-20 minutes (until squash is tender). Remove from oven and cool.

To serve, toss arugula with roasted squash, walnuts and Dijon dressing. Top with shaved Parmesan cheese.

Quick Dijon Salad Dressing

3 parts olive oil

1 part red wine vinegar

2-3 tablespoons Dijon mustard

Salt, pepper

Combine everything in a mason jar and shake really really really well. That’s it!