Learn how to make a gorgeous Delicata Squash Salad that's bursting with fresh fall flavors! This delicious salad is super easy to make, and it has a wonderful combination of cozy tastes and textures. Perfect for Thanksgiving, Christmas, or any autumn meal!
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Ginnie's Take
When it comes to winter squash, delicata may just be my favorite! It has a lovely flavor and texture, cute shape, and it's simple to prepare (there's no peeling required). It's delish on it's own, but I especially love showcasing it in dishes like this Delicata Squash Salad. This easy recipe has the mouthwatering combination of sweet and savory fall harvest flavors, and with its vibrant colors, it's the perfect side dish for special occasions.
Why You'll Love This Recipe
- Delicious Flavor - With its the tender slices of roasted delicata squash, juicy pomegranate seeds, crunchy nuts, and zesty cheese, this yummy fall salad has a delectable combination of flavors and textures!
- Easy to Make - You need just a few ingredients, and the salad is simple to prepare (let your oven do most of the work).
- Festive - This beautiful salad is destined to impress! Serve it for special occasions like Thanksgiving and Christmas, then watch the complements roll in.
Jump to:
Ingredients
This autumn salad is made with easy to find ingredients! Here's what you'll need:
- Squash - When choosing delicata squash, look for squash with firm, smooth skin. These days, it's fairly easy to find in the produce section (all my local grocery stores carry it). Tip: Different varieties, like honey boat delicata squash, will also work for this recipe!
- Greens - This recipe uses spring mix, but any tender green can be substituted.
- Pomegranate - Fresh pomegranate seeds (arils) add a tasty pop of flavor and add a pretty ruby color to the salad.
- Nuts - Pecans add a crunchy contrast to the tender squash and greens. Feel free to sub other nuts, if you prefer.
- Cheese - I used blue cheese for this recipe, because the tangy flavor pairs so well with the salad's sweeter flavors. If you're not a fan, use feta or goat cheese instead.
- Dressing - This recipe features my homemade Maple Vinaigrette, which takes minutes to make! You'll need extra virgin olive oil, maple syrup, a shallot, apple cider vinegar, and salt and pepper to prepare it.
This recipe is naturally vegetarian and gluten free, and it can easily be made vegan, dairy free, and nut free, too. Check out the Variations section below for tips!
You'll Also Need
Grab a sharp knife to prep the ingredients, a large baking sheet to roast the squash, a mason jar or small bowl to make the dressing, and a large bowl to assemble the salad.
How to Make Roasted Delicata Squash Salad
This delightful Delicata Salad is quite easy to prepare! You'll find a detailed recipe card below, but here's an overview of the steps:
- Roast squash. Slice the delicata squash in half lengthwise, scoop out the seeds with a spoon, then slice it into half moons. Toss the squash with olive oil, salt, and pepper on a baking sheet, then roast until browned and tender. Tip: Don't throw out the seeds. Save them to make these Roasted Delicata Squash Seeds!
- Make vinaigrette. While the squash cooks, combine the olive oil, maple syrup, shallot, apple cider vinegar, salt, and pepper in a mason jar (or small bowl). Cover the jar, then shake until well combined (or whisk the ingredients together, if using a bowl).
- Mix dressing and greens. Add the spring mix to a large bowl, then toss with the dressing, adding just enough to lightly coat the greens.
- Add squash. Gently mix in the roasted delicata squash.
- Top with remaining ingredients. Transfer the salad to a serving bowl, then top with the pomegranate seeds, nuts, and cheese.
Your beautiful Roasted Delicata Squash Salad is ready to eat! And trust me, it tastes even better than it looks.
Variations
Feel like experimenting? Here are some fun ways to customize this autumn salad:
- Squash - Swap out the delicata for different types of winter squash, such as butternut, or pumpkin.
- Greens - Replace the spring mix with other tender greens, like arugula. For a heartier salad, massaged kale would also work great.
- Cheese - Use feta or goat cheese instead of the blue cheese.
- Nuts - Sub other nuts (such as walnuts, pistachios, or almonds) for the pecans.
- Fruit - Instead of pomegranate seeds, try sliced apples or pears. Dried fruits (like dried cranberries / craisins) can also be used.
- Dressing - Try my Honey Lemon Salad Dressing in place of the maple dressing.
- Nut Free - To make the recipe nut free, leave out the pecans or substitute pumpkin seeds (pepitas).
- Vegan + Dairy Free - To make the recipe vegan and dairy free, simply skip the cheese, or use a plant based substitute (like this vegan feta).
Serving Suggestions
Serve this colorful salad and some crusty bread for a light lunch or dinner. For a festive holiday meal, pair it with seasonal side dishes, like Chestnut Stuffing, Glazed Carrots, Cranberry Sauce, Cream Cheese Mashed Potatoes, and Wild Rice Soup. It's also delish served with vegetarian main courses, like this Roasted Vegetable Tart, Mushroom Wellington, and Butternut Squash Lasagna.
Storage (and Make Ahead Tips)
The lettuce will start to wilt once it's dressed, so this Fall Salad with Delicata Squash tastes best when eaten shortly after preparing it. If you can't eat the salad in one sitting (or you'd like to make it in advance), I'd recommend roasting the squash, making the vinaigrette, and prepping the pomegranate seeds, cheese, and nuts. Refrigerate the squash, vinaigrette, pom seeds, and cheese. Then assemble the salad right before you're ready to eat it.
Related Recipes
Looking for more delicata recipes? Try my Roasted Delicata Squash or Stuffed Delicata Squash recipe next! And you'll love these other fall salads, too:
- This hearty Roasted Pumpkin Quinoa Salad makes a tasty light lunch or dinner, and it's perfect for holiday buffets, too.
- You won't be able to resist the warm, seasonal flavors in this Fall Harvest Salad!
- Serve this unique Pumpkin Couscous as a main dish or side salad (you'll love it either way).
- This Roasted Butternut Squash Salad is bursting with vibrant flavors!
- Craving a simple autumn salad? Then you have to try this yummy Roasted Pumpkin Feta Salad.
P.S. Check out all my winter squash recipes for more ideas!
Delicata Squash Salad
Ingredients
For Squash:
- 1 delicata squash
- 1 tablespoon extra virgin olive oil
For Dressing:
- 1 medium shallot, finely diced (about ¼ cup)
- 3 tablespoons apple cider vinegar
- ¼ cup extra virgin olive oil
- 1 tablespoon maple syrup
- ½ teaspoon kosher salt
- ⅛ teaspoon pepper
For Salad:
- 10 ounces (284 grams) spring mix
- 1 cup pomegranate seeds
- ½ cup crumbled blue cheese (or feta or goat cheese)
- ⅓ cup chopped pecans
Equipment
Instructions
Roast Squash:
- Preheat oven to 425°F (220°C).
- Trim ends from squash, then cut in half (lengthwise). Use a spoon to remove the seeds and any stringy pulp. Slice squash about ½-inch thick.
- Transfer squash to a baking sheet, then drizzle with oil, and season generously with salt and pepper. Mix well.
- Roast squash for 15 minutes, then flip. Bake for another 15 minutes, or until lightly browned and tender.
- Remove from oven and let cool slightly before tossing with salad.
Prepare Dressing:
- While squash roasts, combine shallot and vinegar in a small jar (or bowl). Let sit for at least 15 minutes.
- Add olive oil, maple syrup, salt, and pepper to shallot mixture, then cover jar and shake ingredients together (or whisk) until well blended.
- Season to taste with additional salt and pepper, if desired. Set aside.
Assemble Salad:
- Transfer spring mix to a large bowl, then toss with just enough dressing to lightly coat the leaves. (You may have leftover dressing. I only used about ¾ of the vinaigrette.)
- Gently mix in the roasted squash, then transfer salad to a serving bowl (if using).
- Top salad with pomegranate seeds, crumbled cheese, and chopped nuts.
- Serve immediately. Enjoy!
Notes
Nutrition
