Why You’ll Love This Recipe

Delicata squash has edible skin, making preparation simple.
Combines sweet, savory, crunchy, and tangy flavors.
Perfect for fall and holiday gatherings.
Nutritious and packed with fresh ingredients.
Easy to customize with your favorite toppings.
Works as a side dish or a light main course.
Beautiful presentation with vibrant seasonal colors.
Can be prepared partially ahead of time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Delicata squash, sliced into half-moons
Olive oil
Salt
Black pepper
Mixed greens or arugula
Dried cranberries
Pomegranate seeds
Goat cheese or feta cheese, crumbled
Pecans or walnuts, toasted
Red onion, thinly sliced

For the Dressing:

Olive oil
Apple cider vinegar
Dijon mustard
Maple syrup or honey
Salt
Black pepper

Directions

Preheat the oven to 425°F (220°C).
Wash the delicata squash thoroughly, slice it in half lengthwise, and remove the seeds.
Cut the squash into half-moon slices.
Toss the squash with olive oil, salt, and pepper.
Arrange the slices in a single layer on a baking sheet.
Roast for 20–25 minutes, flipping halfway through, until tender and lightly caramelized.
While the squash cools slightly, prepare the dressing by whisking together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper.
In a large serving bowl, combine the mixed greens, dried cranberries, pomegranate seeds, red onion, and toasted nuts.
Add the roasted delicata squash.
Drizzle with the dressing and toss gently to combine.
Sprinkle the crumbled goat cheese or feta over the top.
Serve immediately.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

Add grilled chicken for a heartier meal.
Substitute spinach, kale, or baby romaine for the mixed greens.
Use blue cheese instead of goat cheese for a bolder flavor.
Add sliced apples or pears for extra sweetness.
Replace pecans with almonds, pistachios, or pumpkin seeds.
Include roasted chickpeas for added protein and crunch.
Use balsamic vinaigrette instead of the maple-Dijon dressing.
Add avocado for a creamy texture.

Storage/Reheating

Store the roasted squash and salad components separately in airtight containers in the refrigerator for up to 3 days.

Keep the dressing in a sealed container in the refrigerator for up to 5 days.

For best results, assemble the salad just before serving. If already dressed, consume within 24 hours as the greens may wilt.

The roasted squash can be enjoyed cold, at room temperature, or gently reheated before adding to the salad.

FAQs

Do I need to peel delicata squash?

No. Delicata squash has a thin, edible skin that becomes tender when roasted.

Can I make this salad ahead of time?

Yes. Prepare the squash, dressing, and toppings ahead of time, then assemble just before serving.

What greens work best in this salad?

Arugula, mixed greens, spinach, and kale are all excellent choices.

Can I serve this salad warm?

Yes. Warm roasted squash pairs wonderfully with the fresh greens and dressing.

What protein can I add to make it a meal?

Grilled chicken, turkey, salmon, chickpeas, or quinoa are great additions.

Can I use another type of squash?

Yes. Butternut squash, acorn squash, or honeynut squash can be substituted.

How do I keep the salad from becoming soggy?

Store the dressing separately and toss the salad just before serving.

Is this salad vegetarian?

Yes. As written, it is vegetarian. Use maple syrup instead of honey if preferred.

Can I make it dairy-free?

Absolutely. Simply omit the cheese or use a dairy-free alternative.

What pairs well with this salad?

It complements roasted meats, soups, grain dishes, and holiday meals beautifully.

Conclusion

Delicata Squash Salad is a fresh and satisfying recipe that highlights the natural sweetness of roasted delicata squash alongside crisp greens, crunchy nuts, and a flavorful dressing. Easy to prepare and full of seasonal ingredients, this salad is a versatile addition to weeknight dinners, festive gatherings, and healthy meal plans alike.

Delicata Squash Salad

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Delicata Squash Salad combines sweet roasted squash, crisp greens, crunchy nuts, dried fruit, and creamy cheese with a tangy maple-Dijon dressing. This colorful seasonal salad is light, satisfying, and perfect for fall meals or holiday gatherings.

Author: Laura
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Salad
Method: Roast
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 425°F (220°C).
Wash the delicata squash, slice it lengthwise, remove the seeds, and cut into half-moon slices.
Toss the squash with olive oil, salt, and pepper.
Arrange the slices in a single layer on a baking sheet.
Roast for 20 to 25 minutes, flipping halfway through, until tender and lightly caramelized.
While the squash cools slightly, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper to make the dressing.
In a large serving bowl, combine the mixed greens, dried cranberries, pomegranate seeds, red onion, and toasted nuts.
Add the roasted delicata squash.
Drizzle with the dressing and toss gently to combine.
Sprinkle the goat cheese or feta over the top.
Serve immediately.

Notes

Add grilled chicken, salmon, chickpeas, or quinoa for extra protein.
Substitute spinach, kale, or baby romaine for the mixed greens.
Use blue cheese instead of goat cheese for a stronger flavor.
Add sliced apples, pears, or avocado for additional texture and flavor.
Store salad components separately for up to 3 days and assemble before serving.
Keep dressing refrigerated in a sealed container for up to 5 days.

Nutrition

Serving Size: 1 serving
Calories: 290 kcal
Sugar: 12 g
Sodium: 340 mg
Fat: 21 g
Saturated Fat: 5 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 15 mg