Delicata Squash Salad
This delicious Fall Salad with Delicata Squash and Pomegranate is easy to make and bursting with tasty autumn flavors!
Servings: 6 people
Calories: 246kcal
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
Servings - This salad can be served as a side dish or as main course. The salad will feed about three to four people as a main course, or six (or more) people as a side dish.
Leftover Dressing - You will have extra dressing. Save it to use in other salads, toss it with cooked grains, or drizzle it over roasted veggies.
Make Ahead - You can roast the squash, make the dressing, and prep the pomegranate, cheese, and nuts a day or two in advance. Then when it's time to serve the salad, assemble as directed.
Seeds - When prepping the squash, save the seeds to make these Roasted Delicata Seeds!
More Tips - Check out the info before this recipe card for helpful tips, recipe variations, serving suggestions, and more!
Nutrition
Calories: 246kcal
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