The time for winter squash is here! Though the butternut and acorn varieties typically get all the glory, vegan chef and California native Anthony DeGeorge wants to shine the spotlight on delicata. As the chef at AVO (and a huge delicata fan), Anthony gets his produce from local Greener Roots Farm. “It has a more nuanced flavor profile, and maintains its color- in fact, the color gets a bit more vibrant when you roast it. You can eat it with the flesh on so you don’t have to take the time to peel it, it’s nutritious, it’s usually pretty readily available throughout the late fall to late winter, and it’s in abundance here in Tennessee.”

Squash in tow, Anthony wanted to create a lighter, high-protein dish that would stand up on its own or as a side-dish. After adding quinoa and walnuts (both nutrient-dense and protein-rich), he turned to another winter favorite: pomegranate. Added to his arsenal about a decade ago, pomegranate molasses (pomegranate juice cooked down to a thick syrup) was the perfect addition to a vinaigrette.

This sweet, savory, and slightly bitter dish is extremely versatile. "It's great for a light lunch, to bring to a holiday party, or for a big dinner with family as a passed platter," says Chef Anthony DeGeorge. "If you don't apply the vinaigrette, it works for meal prep- you could make a big batch on Sunday and box it up for lunch or dinner all week."

Just do Anthony a favor and don’t call it a salad. “[It] doesn’t do it justice.”