Maple Roasted Delicata Squash Salad

As the leaves turn golden, celebrate the season with a vibrant Delicata Squash Salad. This delightful dish blends tender, maple-roasted delicata squash with crisp greens, creamy avocado, sweet cranberries, and crunchy pecans. It’s a symphony of flavors and textures, perfect for holiday gatherings or a satisfying weeknight meal.

Why You’ll Love This Delicata Squash Salad

This Delicata Squash Salad isn’t just another side dish; it’s a culinary experience.

• Effortlessly Elegant: It looks gourmet but comes together with minimal effort, making it ideal for impressing guests.
• No Peeling Required: Delicata squash skin is entirely edible, saving you precious prep time in the kitchen.
• Vibrant & Satisfying: Bursting with color and packed with diverse textures, this salad truly satisfies.
• Versatile for Any Occasion: Serve it as a festive side, a light lunch, or a hearty vegetarian main course.
• Easily Customizable: Adjust ingredients to fit various dietary needs or simply to suit your personal taste.

Ingredients

Crafting this delightful Delicata Squash Salad begins with fresh, quality ingredients. Each component plays a vital role in creating a harmonious blend of flavors and textures.

For the Maple Roasted Delicata Squash:

• 2 medium delicata squash, washed
• 1 tablespoon olive oil
• Kosher salt and black pepper, to taste
• 2 tablespoons pure maple syrup

For the Salad:

• 6 cups mixed greens
• 1 avocado, sliced
• 1/2 cup candied pecans, roughly chopped
• 1/3 cup dried cranberries
• 1/4 red onion, thinly sliced
• 1/3 cup crumbled feta cheese or goat cheese

For the Balsamic Vinaigrette:

• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon lemon juice
• 2 teaspoons pure maple syrup
• 1 teaspoon Dijon mustard
• 1 small clove garlic, minced
• Kosher salt and freshly ground black pepper, to taste

Notes & Substitutions

This Delicata Squash Salad allows for many variations to suit your pantry or preferences. Feel free to use spinach, arugula, or a spring mix instead of traditional mixed greens. For alternative nuts, try toasted walnuts or pecans, and swap dried cherries or chopped apricots for cranberries. If dairy-free, omit the cheese or use a plant-based feta. You can also experiment with other winter squash, such as acorn squash or even butternut squash, just remember they might require peeling.

Equipment

Gathering your tools for this Delicata Squash Salad makes the process smooth and enjoyable.

• Baking sheet
• Parchment paper or aluminum foil
• Large mixing bowl
• Small bowl or jar with a lid for dressing
• Sharp knife
• Whisk or fork

Instructions

Making this Delicata Squash Salad is a straightforward process, broken down into simple steps. You’ll love how easy it is to bring this impressive dish to your table.

1. Roast the Delicata Squash: Preheat your oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. With a sharp knife, carefully cut each delicata squash in half lengthwise. Use a spoon to scoop out the seeds and stringy bits from the center. Now, slice the squash halves into 1/4-inch thick rounds. Place the squash rounds on the prepared baking sheet and drizzle them with 1 tablespoon of olive oil. Toss with your hands until the squash is well coated, then season generously with kosher salt and black pepper. Bake for 15 minutes. Remove the pan from the oven and, using a spatula, flip the squash slices over. Drizzle the squash evenly with 2 tablespoons of pure maple syrup. Return the pan to the oven and bake for another 10 to 15 minutes, or until the squash is tender, beautifully golden, and slightly caramelized. Remove from the oven and allow the roasted squash to cool slightly at room temperature. Make sure to cool the roasted squash before adding it to your Delicata Squash Salad.
2. Prepare the Balsamic Vinaigrette: While the squash cools, prepare your dressing. In a small bowl or a jar with a lid, combine 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon lemon juice, 2 teaspoons pure maple syrup, 1 teaspoon Dijon mustard, and 1 minced small clove of garlic. Whisk vigorously or shake the jar until all ingredients are well combined and the dressing is emulsified. Taste and adjust the seasonings, adding more salt, pepper, or maple syrup to your preference.
3. Assemble the Salad: In a large serving bowl or on a beautiful platter, arrange the 6 cups of mixed greens as your base. Artfully scatter the cooled, roasted delicata squash rounds over the greens. Add the sliced avocado, roughly chopped candied pecans, dried cranberries, thinly sliced red onion, and crumbled feta or goat cheese. Drizzle generously with your freshly made balsamic vinaigrette just before serving. If you are serving family style, toss the salad gently to combine all the ingredients. Assembling your gorgeous Delicata Squash Salad is the final step.

Pro Tips & Troubleshooting

To make the best Delicata Squash Salad, consider these handy tips. When selecting delicata squash, choose firm squash without soft spots or blemishes. Look for a creamy yellow color with green stripes. Preventing a soggy Delicata Squash Salad starts with dressing it just before serving; acid in vinaigrettes can wilt greens quickly. For perfectly roasted squash, avoid overcrowding the baking sheet. Roasting in a single layer ensures even caramelization and tender results. You can make candied pecans in advance to save time; store them in an airtight container. Adjust your dressing’s sweetness or tanginess by adding more maple syrup or lemon juice to taste.

Serving, Storage & Variations

This vibrant Delicata Squash Salad offers delicious flexibility for any meal.

Serving Suggestions:

• Serve it as an elegant side dish for Thanksgiving or other holiday meals.
• Pair it with roasted chicken, grilled salmon, or a hearty pork tenderloin for a complete dinner.
• Enjoy it as a light yet satisfying vegetarian main course for lunch or dinner.

Storage Tips:

• Always store the balsamic vinaigrette separately in an airtight container in the refrigerator for up to a week.
• Keep undressed salad greens and other ingredients fresh by storing them individually in the fridge.
• For the best taste and texture, this Delicata Squash Salad is best eaten fresh and not ideal for storing as leftovers once dressed.

Variations:

• Boost the protein by adding grilled chicken breast, roasted chickpeas, or crumbled tempeh.
• Incorporate other roasted vegetables like Brussels sprouts, sweet potatoes, or roasted carrots for more depth.
• Experiment with different cheeses such as creamy goat cheese or tangy blue cheese for a flavor twist.
• Include toasted pumpkin seeds or sunflower seeds for an extra crunch and nutty flavor.

Nutrition

Enjoy the goodness of this Delicata Squash Salad, which is rich in dietary fiber, vitamins, and healthy fats. It’s a nutritious option that supports digestive health and provides essential micronutrients. For a detailed breakdown of the nutritional information, please refer to the recipe card provided below.

FAQ

Conclusion

This Delicata Squash Salad truly shines as a delightful blend of seasonal flavors and satisfying textures. From the tender, caramelized squash to the zesty vinaigrette, every bite is a celebration. We encourage you to try this recipe and experience its irresistible appeal for yourself. Don’t forget to share your creations and comments below!

Maple Roasted Delicata Squash Salad

This vibrant salad features tender, maple-glazed delicata squash roasted to perfection, combined with fresh greens, creamy avocado, crunchy pecans, tart cranberries, and a tangy balsamic vinaigrette. It’s a perfect blend of sweet and savory flavors for a satisfying meal or side.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine American

Servings 4 servings

Calories 337 kcal

Equipment

• Sharp knife
• Spoon
• Large baking sheet
• Aluminum foil
• Spatula
• Small bowl or jar
• whisk
• Large bowl or platter

Ingredients

  

Roasted Squash

• 2 medium delicata squash washed
• 1 tablespoon olive oil
• Kosher salt to taste
• black pepper to taste
• 2 tablespoons pure maple syrup

Salad

• 6 cups salad greens
• 1 avocado sliced
• 1/2 cup candied pecans roughly chopped
• 1/3 cup dried cranberries
• 1/4 red onion thinly sliced
• 1/3 cup crumbled feta cheese or goat cheese

Dressing

• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon lemon juice
• 2 teaspoons pure maple syrup
• 1 teaspoon Dijon mustard
• 1 clove garlic small, minced
• Kosher salt
• freshly ground black pepper

Instructions

 

Preparation

• Preheat oven to 425°F and line a baking sheet with foil.

Roast Squash

• Halve the squash lengthwise, scoop out seeds, then slice into 1/4-inch thick rounds.
• Arrange squash on the sheet, drizzle with olive oil, toss to coat, and season with salt and pepper.
• Bake for 15 minutes, then flip, drizzle with maple syrup, and bake for another 10-15 minutes until tender and golden; set aside.

Prepare Dressing & Assemble

• Whisk together olive oil, balsamic vinegar, lemon juice, maple syrup, Dijon mustard, minced garlic, salt, and pepper for the dressing.
• Combine greens, avocado, pecans, cranberries, red onion, and cheese in a large bowl, top with roasted squash, drizzle with dressing, and serve.

Notes

For best results, ensure the squash is in a single layer on the baking sheet to roast evenly. The dressing can be made ahead of time and stored in the refrigerator.