This delicata squash salad effortlessly combines the nutty, sweet flavor of delicata squash with crisp greens and a medley of sweet and savory ingredients like pecans, red onions, and goat cheese.
It’s one of my go-to salads for Thanksgiving, but I also make it all fall whenever I want something that feels a little special.
If you love fall salads, try this pumpkin feta salad, Thanksgiving salad with spiced vinaigrette or kale apple salad with balsamic dressing.
While I love hearty acorn squash casserole, savory bread pudding, or cheesy scalloped potatoes as a Thanksgiving side, there’s something about balancing all the carbs out with a hearty salad and tangy dressing.
The textures alone will have you coming back for seconds. Crunchy pecans and pepitas, sweet-tart pomegranate seeds, tender roasted delicata squash, and creamy goat cheese make it the star among all the side dishes.
It’s one of my favorite salad recipes, and that’s saying a lot!
Not only is it DELICIOUS to eat, but it’s GORGEOUS to look at. Just like this roasted delicata squash or sweet potato kale salad, it’s officially a favorite recipe for holiday meals.
Reasons I Love This Delicata Squash Salad
- Nutrient-rich goodness: Delicata squash is a rich source of vitamins A and C, while the leafy greens provide essential minerals.
- Eating seasonal: Embrace the flavors of fall with this salad that highlights the best of seasonal produce. We often find it at fruit farms and fall farmer’s markets this time of the year.
- Adaptable: Customize the salad with more of your favorite fall ingredients or try a different salad dressing.
- Simple and impressive: Impress guests with a stunning dish that requires minimal effort (delicata squash has edible skin!).
- Packed with flavor: all of the flavors and textures stand up against any main course, even our favorite cheesecloth turkey.
If you love a fresh pomegranate salad, try this pear salad with goat cheese.
Do You Keep Skin On Delicata Squash?
The best part about delicata squash is its tender skin, which is not only edible but also adds a delicious texture to dishes like this one. The skin becomes soft when roasted, similar to zucchini, offering a nice contrast to the creamy interior. One of my favorite things is that leaving the skin on also simplifies the preparation process, making it a win-win for both flavor and convenience.
What is the Difference Between Butternut Squash and Delicata Squash?
Butternut squash has tough skin and dense, creamy flesh with a sweet, nutty flavor, often requiring peeling before cooking. In contrast, delicata squash features an edible, tender skin, milder sweet flavor, and a quicker cooking time, making it a convenient and flavorful option for various dishes.
How to Make Roasted Delicata Squash Salad
Step 1. Roast the delicata squash: Slice the squash in half lengthwise, scoop out the seeds and slice each half into half-moons. Toss with seasoning and bake at 425 for 20 minutes.
Step 2. Make the candied nuts and seeds: mix pumpkin seeds and pecans with maple syrup, olive oil, and salt. When the squash is done, arrange them in an even layer and finish roasting everything (squash included) for 5-10 minutes.
Step 3. Make the vinaigrette: add all of the ingredients to a jar with a lid and shake to combine. Alternately, whisk it all together in a large measuring glass or bowl. You could also use the balsamic dressing from this kale apple salad.
Step 4. Assemble the salad: Add your favorite mixed greens to a serving bowl. Top with roasted delicata squash, nuts, pomegranate seeds, golden raisins, red onion, and goat cheese. Drizzle and toss with dressing right before serving.
Expert Recipe Tips
- Start checking the squash 5-10 minutes before the end of cooking and take them out of the oven if they’re tender and golden brown.
- Try feta or blue cheese instead of goat cheese, walnuts or pistachios instead of pecans, or swap in acorn or butternut squash if you have that on hand.
- Shortcut: Buy pre-chopped greens and purchase pomegranate arils instead of a whole pomegranate.
Prep and Storage Instructions
Make the dressing and store it in the fridge for up to 5 days. The roasted squash will stay fresh in the fridge in an airtight container for up to 3 days. Add it to the salad and serve cold. Alternatively, warm in the oven until heated through before serving.
I don’t recommend assembling or dressing the entire salad in advance. You’re better off prepping the components and assembling them before serving!
Leftover undressed salad will stay fresh in the fridge for up to 2 days.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Fall Salads
- Shaved brussels sprout salad with apples and dates
- Kale apple salad
- Thanksgiving salad with spiced vinaigrette
- Fall salad with chicken, apples, and butternut squash
- Pear salad with goat cheese
- Sweet potato kale salad
Watch How to Make It
Delicata Squash Salad
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Ingredients
Delicata Squash Salad
- 1 Delicata squash halved, seeded, and cut into half-moons 1/2- 1-inch thick (Note 1)
- 3 Tablespoons olive oil divided
- 1 1/2 teaspoons kosher salt divided
- 2 Tablespoons maple syrup divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 cup pecans halves
- 1/4 cup raw pepitas
- 6 cups Mixed greens like kale, baby spinach, arugula, or all three
- 1 cup pomegranate seeds (Arils from 1 pomegranate)
- 1/4 cup golden raisins or craisins
- 1/4 cup sliced red onion (about 1/4 medium red onion)
- 4 ounces crumbled Goat cheese or feta cheese
Maple Cinnamon Vinaigrette
- 1/3 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1-2 Tablespoons pure maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon cinnamon
- 1 garlic clove minced
- Pinch of kosher salt and pepper
- 1 teaspoon finely chopped fresh thyme
Instructions
- Preheat the oven to 425°F.
- Add the sliced squash to a medium bowl and drizzle with 2 Tablespoons of olive and 1 Tablespoon of maple syrup. Add 1 teaspoon kosher, and the smoked paprika and chili powder. Toss well to coat the squash in the seasoning.1 Delicata squash, 3 Tablespoons olive oil, 1 1/2 teaspoons kosher salt, 2 Tablespoons maple syrup, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder
- Arrange the squash in an even layer on a large rimmed baking sheet. Bake in the preheated oven for 25-30 minutes, stopping to flip at the 20-minute mark.
- While they’re roasting for the first 20 minutes, mix the pecans and pumpkin seeds with the remaining Tablespoon of olive oil, maple syrup, and salt in a small bowl.3 Tablespoons olive oil, 1 1/2 teaspoons kosher salt, 1/2 cup pecans halves, 1/4 cup raw pepitas, 2 Tablespoons maple syrup
- At the 20-minute mark, carefully remove the squash from the oven and use a spatula to carefully flip each half moon. Push them slightly to one side, keeping them in an even layer, and add the pecans and pumpkin seeds. Finish roasting for 5-10 more minutes, until the nuts and seeds are toasty and the squash is golden brown and tender. Keep a close eye on the pecans and pumpkin seeds to ensure they don’t burn.
- While they’re roasting, add all of the dressing ingredients to a jar or bowl and shake or whisk well until combined.1/3 cup extra virgin olive oil, 1/4 cup apple cider vinegar, 1-2 Tablespoons pure maple syrup, 1 teaspoon Dijon mustard, 1/2 teaspoon cinnamon, 1 garlic clove, Pinch of kosher salt and pepper, 1 teaspoon finely chopped fresh thyme
- When you’re ready to serve, assemble the salad. Add the kale, pomegranate arils, golden raisins, and red onion to a large bowl. Pour half of the dressing on top and toss to coat.6 cups Mixed greens like kale, baby spinach, arugula, or all three, 1 cup pomegranate seeds, 1/4 cup golden raisins or craisins, 1/4 cup sliced red onion, 4 ounces crumbled Goat cheese or feta cheese
- When the squash and seeds are done allow them to cool slightly then add them to the top of the salad. You could also serve this with room temperature, or even cold, squash. Finish with the crumbled cheese and the remaining dressing. Serve right away.
Notes
Equipment
- Large sheet pan
- Glass jar or bowl for mixing the dressing
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This salad is the epitome of autumn and was the standout at a recent potluck dinner I attended! Everyone loved it and the host asked for the recipe. Will definitely be making it again as long as delicata squash is available.
Thank you so much Dora!
This was my first time tasting Delicata Squash. I didn’t season it enough, but it added another texture to the salad. Overall, this salad is wonderful. It’s a great mix of ingredients and the dressing is yummy!
HI! The amount of chili powder is missing from the recipe. I am just going to try it with a sprinkling! It looks amazing though. I am trying it tonight. Thanks!
Sorry about that! It was a typo! It’s 1/2 teaspoon:)