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.
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.