Delicata Squash Salad

5 from 4 votes

This delicata squash salad effortlessly combines the nutty, sweet flavor of delicata squash with crisp greens and a medley of complementary ingredients like pecans, red onions, and goat cheese. It's one of the best salads to serve alongside Thanksgiving dinner.

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Prep Time20

Cook Time30

Total Time50

Servings: servings

Author: Molly Thompson

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.

Recipe Equipment

Large sheet pan

Glass jar or bowl for mixing the dressing

Notes

Note 1. Delicata Squash. It is known for its "delicate" skin. Much like a zucchini, you do not need to peel the skin. It comes soft and tender in the oven and is completely edible. We find ours in farmer's markets and at fruit farms in the fall, but local grocery stores often carry it in the fall months.

*Nutrition information includes salad and dressing.

Nutrition

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