delicata squash salad

This Roasted Delicata Salad with Warm Pickled Onion Dressing is a wilt-free no-lettuce salad that makes a fresh and healthy lunch and dinner. It's filled with healthy vegetables, nuts for protein and topped with a delicious dressing. You can't go wrong!

Roasted Delicata Squash Salad with Warm Pickled Onion Dressing

delicata squash

extra-virgin olive oil, divided

coarse kosher salt

pepper, divided

red wine vinegar

honey (or use agave to make it vegan)

caraway seed

red onion

cabbage

apple,

celery hearts (preferably with leaves)

walnuts

Italian parsley,

Cut delicata in half lengthwise; scoop out seeds and pulp. Cut lengthwise again, and then into 1/4-inch quarter-moons. Toss delicata in a medium bowl with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper until coated. Spread out in a single layer onto a large rimmed baking sheet. Roast, stirring once or twice, until tender and darkened in spots, 16 to 20 minutes.

Meanwhile combine vinegar, honey, caraway, the remaining 3/4 teaspoon salt, and the remaining 1/4 teaspoon pepper in a microwave-safe measuring cup or bowl. Microwave until boiling-hot, 1 to 1 1/2 minutes. Remove from the microwave and stir in onion. Set aside for 10 minutes. Whisk in the remaining 2 tablespoons oil.

Toss cabbage, apple, celery hearts, the hot roasted delicata squash, and the warm pickled onion dressing in a large salad bowl. Divide among four plates and top with walnuts and parsley (if using).

Delicata squash salad is a perfect fall or winter side dish! This one features caramelized roasted squash, pomegranate seeds, and a tangy vinaigrette.

Delicata Squash Salad

recipe Roasted Delicata Squash

shallot

pistachios

baby mixed greens (about 5 cups)

pomegranate seeds

salted pepitas

goat cheese (omit

Honey Mustard Dressing (use maple syrup

Make the Roasted Delicata Squash. (This takes about 25 to 30 minutes total; finish the remaining prep while the squash roasts. Or you can roast it in advance, store refrigerated, and reheat in a 400 degree oven until it&#8217;s warm, about 5 to 10 minutes.)

Thinly slice the shallot. If needed, chop the pistachios. 

To serve, place the greens on a serving plate. Top with roasted delicata squash, shallot, pistachios, pomegranate seeds, pepitas, and goat cheese dollops. Drizzle with Honey Mustard Dressing and serve. 

This was so very good. I substituted butternut squash as that is what I had on hand. I used maple syrup instead of honey in the dressing. We liked it so much we are making it again tonight.

Delicious! We subbed violife vegan feta for the goat cheese and used baby kale for the greens. Ate is as an entree for two. Thanks for the recipe!

This vibrant salad features delicata squash, pomegranate, arugula, pepitas and feta tossed in a maple balsamic vinaigrette. If you are preparing this salad in advance, reserve the dressing on the side until you are ready to serve. Recipe yields 6 substantial side salads or up to 10 small salads; cut the recipe in half if desired.

Roasted Delicata Squash, Pomegranate and Arugula Salad

delicata squash (about 2 pounds total)

extra virgin olive oil

salt

(about 5 heaping cups) arugula or mixed baby greens

pumpkin pecans

(about ¾ cup) crumbled feta cheese or goat cheese

balsamic vinegar

maple syrup

Dijon mustard

black pepper,

Preheat the oven to 425 degrees Fahrenheit. Wash the squash and scrape off any tough bits of skin with a knife. Slice the squash into &frac12;-inch wide rounds. Use a spoon to scoop out the seeds from each round. Drizzle the squash with a generous tablespoon of olive oil and a sprinkle of salt. Use your fingers to lightly coat all surfaces of the squash with olive oil. Bake for about 30 to 35 minutes or until the squash is tender and golden, flipping halfway.

In a medium skillet over medium-low heat, toast the pepitas or pecans, stirring frequently, until they are fragrant and lightly golden on the edges, about 3 to 5 minutes. Remove from heat.

To prepare the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard and salt. Season generously with black pepper, to taste.

Once the squash has cooled for a few minutes, combine the arugula, pomegranate, pepitas, crumbled feta and squash in a large serving bowl. When you&#8217;re ready to serve, drizzle in the dressing and gently toss to combine. Serve promptly.

I made the salad on Thanksgiving and everyone in the family loved it! Have taken it to two potlucks since. I used pepitas. I also cut the squashes in half lengthwise which made it easier to clean them out before roasting. 
I especially love your salad recipes!

Might be the best salad I ever had. We already ate it twice this week.

This is the best recipe on this site. And I have tried MANY. This is THE BEST salad - hearty, savory, nutritious. I made this for meat eaters and they were floored. I will definitely make this again!

I made a vaguely similar salad and it turned out great!  Haha!  I used your recipe delicata squash, arugula, and dressing, but in lieu of the pomegranate, pepitas, and cheese, I used what I had on hand and made some spiced pecans and Minimalist Baker's crispy shallots.  It made for a hearty, complex, vegan winter salad.  I don't love most traditional salads, but I will definitely make this one again.

This salad is amazing! So simple to make but definitely a head turner in its visual appeal and wonderful flavors and textures. Made exactly as written and will do so again and again.

I love your honesty about the "humble" way you started and your cramped living situation.  Some bloggers want us to assume they all live on fancy ranches or something (or maybe they do!), so it's so refreshing to hear your real life struggles, your passion for food and your goals. Love your recipes!! Have made/saved quite a few and now I am a subscriber :) 
Great work and thank you!
Cathy (from Canada)
PS. Will be doing recipe this on Canadian Thanksgiving for sure!

This salad is absolutely delicious! Because I have clogged arteries, I am doing my best to avoid cholesterol so I substituted the feta with Follow Your Heart dairy-free feta crumbles. Pomegranates are in season and the one I bought was big, tangy and juicy. Really a spectacular salad. Now I’m going to get a second helping.

I made this salad over the weekend for friends visiting from out of town.  I served it with a maple/mustard pork tenderloin.  It was so delicious!  I probably used a little extra squash, but other than that, followed your instructions and loved every bit.  I only put a little dressing on, but served extra on the side so what was leftover wasn't soggy when I ate it another day.  My new salad favorite!  Thank you.

Really impressed with this recipe. This was the first time I had ever cooked Delicata squash. I was very nervous that the outside would be hard or not tasty, but it was completely soft and delicious. Everything in the salad went together really well. My husband and I both loved this. Easy enough to put together on a weeknight, but it looks fancy enough to serve when people come over. I can’t wait to make this again!

So delicious! Love the sweet taste of the squash with the spicy kick of arugula!

I made this as my offering for thanksgiving- it was a total hit!  Doubled recipe without any difficulty.
It was so good, I’m making again for small dinner party !
Thanks!

This is a super salad! Rave reviews from me and everyone who I've made it for. The combination and contrast of textures and flavors are superb -- the creamy roasted squash and feta, crunchy pepitas, the pop of the pomegranate, it's really a winner. It's not only beautiful and delicious, it's wholesome, and wholly satisfying. Making it again tonight for friends!

I made this salad today. I couldn't find delicata squash. I used peeled and cut butternut squash from Trader Joe's which I roasted. Everything else was as in the recipe and it was delicious and also looked amazing! I can't wait to try it with delicata squash a little later in the fall.

I love this salad so much I almost didn't share it when I made for the holidays!

Wonderful salad. Made it after being inspired by a Special of the Day version by The Barn in Half Moon Bay, CA. Accompanied a grilled Rosemary chicken breast. Subbed slivered almonds, dried cherries and used goat cheese. Dressing w the maple syrup…oh man! Two thumbs up all around the table.

I am so happy that I came across your recipe today in Flipboard. I’m a novice cook who has been cooking for about 2 years, but only maybe 5-10 meals a year. Now, that I’m in my early 70’s, im finding more time to experience cooking. It’s so much healthier when you do you’re own cooking. Looking forward to learning more.

This is one of my fave salads to make once it gets to be fall. I will start searching out delicata squash! Sometimes I will add grilled chicken or swap out squash and sweet element. It hits all the different notes a salad should have.

Just wanted to add that I did make this salad with Kale and it was superb!!  I doubled the dressing.

This salad is perfect for autumn. I made it (with spinach) for 2 different parties this week and people couldn’t get enough! I’ve never had anything like it but it’s an absolute hit, everyone loved it. The squash made it creamy and special- it was great with delicata and butternut, but delicata was better. Thank you for this!

We tried this salad tonight. Perfect fall salad for a cool night with first snow shawers of the season in the forecast. We went heavy on the pomegranate and feta. We both agreed this was a salad to keep in the rotation. The dressing was just right, tho sometimes I might add a little apple cider vinegar. Loved it, thanks!

This was so beautiful, so easy, so good! Our 25 yr old son ate 3 helpings and asked me for the recipe!!!

This was so yummy! Made it on Thanksgiving weekend with a small steak. Festive and delicious!

My family loved this salad for Thanksgiving, and requested for me to make it again for Christmas. It’s super yummy and beautiful looking salad. Thank you!!

I have made this salad many times.   It is excellent.  Even added shredded chicken to make it a meal.   I have delicata growing in my garden. Seeds from the one I made salad with last winter.  Can’t wait till they are ready in fall.

Not only was this a very original salad, it was delicious. The squash took an arugula salad to the next level. Will be making regularly.

I absolutely love this recipe! It's one of the easiest dishes for me to pull together,especially now that I can get vegan feta! And it's sooo pretty! Thank you!!

I just made this but used red leaf lettuce instead of arugula; used Macadamia nuts for the better Omega 3/6 ratio; added some thinly sliced red onions and substituted an avocado for the olive oil in the dressing. I also sprinkled some Rosemary powder on the Delicata squash before roasting it. It all came together well. It is a great Fall salad! I'm sure I'll be making it again. Thanks!

This was delish. I used cranberries because it’s a bit too early for Poms. I grew a ton of delicata this year, so I’m looking at delicata recipes.This one is worthy.

I adore this recipe, exactly as written! Every Fall, I scour the grocery store in anticipation of delicate season, just to make this!

I made it and loved it.  Thank you for sharing this recipe

I think this is the best thing I have eaten all year. Perfection. Thank you!

Delicious!  the dressing will be used on repeat for numerous salads

This is my current holiday go-to! Just shared the recipe 14 others who LOVED it and a Friendsgiving! Thank you, for your amazing offerings!

This dish is so good, beautiful, AND easy to put together! I have also served it as a warm side squash dish without the arugula.

Always looks pretty and so tasty.  Sometimes have a hard time finding delicata squash.  Haven't found a good substitute.  My go to for potlucks!

Adding this to my top
Favorite salads by C&amp;K! (The list keeps getting longer)

Making for the family holiday dinner but I must not be alone. Your site keeps refreshing. I suspect due to everyone using it!

Happy holidays Kate and thank you!

This is our very favorite salad! The maple balsamic dressing goes perfectly with roast squash and the pomegranate is a perfect to it. Due to nut and dairy allergy, we use maple-glazed pepitas instead which marries very well, and put crumbled feta on the side. We can easily get cubed butternut squash, so we tend to use that on busy days instead of delicata. Fantastic combo! Thanks, Kate.

My first time using delicata squash, what a delicious salad! I roasted and topped it with the squash seeds too.

Get to make this beautiful salad for a baby shower! I just add apples 

Absolutely amazing. Made for ladies weekend, and this was a HIT.

Made this salad yet again for today’s Thanksgiving dinner. Most requested by the family and always a hit. It was the recipe that introduced me to delicata squash. Thanks Kate!

https://content.jwplatform.com/videos/&rdquo;acPMDQwu&rdquo;.mp4

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