This Roasted Delicata Squash Salad is loaded with dried cranberries, toasted walnuts, feta, and a tangy maple balsamic vinaigrette. This gorgeous salad is a delicious way to add some healthy balance to your holiday menu.
I have officially become a delicata squash fanatic. If you’ve never had it, you must.
Roasted Delicata Squash is delicious all on its own, but when layered on a bed of greens, this pretty striped squash makes one stunning salad for your Thanksgiving or Christmas menu. It’s exceptionally easy to prepare; just slice and roast it, skin and all! There’s no need to peel the thin, edible skin.
If you have vegetarian friends or family attending your feast, they will thank you profusely for this hearty and satisfying vegetarian side dish.
This recipe came about after I ordered a salad with delicata squash from a local pizza joint. (Yes, I’m one of those people that orders salad from a pizza place.) And, I loved that salad more than all the pizza that came with it.
For my make at home version, I’ve layered sliced, roasted delicata squash over a bed of baby spinach and peppery arugula, sprinkled on some salty feta, a handful of sweet-tart dried cranberries, and some toasted walnuts for crunch. Drizzle this masterpiece with a tangy maple balsamic vinaigrette and you have a salad worthy of the finest holiday menu.
Table of contents
Ingredient Notes
For the Roasted Delicata Squash
- Delicata squash – You’ll need one good sized squash that weighs about 1 pound or slightly more.
- Extra virgin olive oil
- Pure maple syrup – The real deal 100% pure maple syrup – no pancake syrup here.
- Fine ground sea salt
For the Salad
- Arugula and baby spinach – I love the combination of peppery arugula with sweet, tender baby spinach. Check the produce section for a packaged blend.
- Walnut halves
- Dried cranberries – Like Craisins.
- Crumbled feta cheese
- Freshly ground black pepper
For the Maple Balsamic Vinaigrette
- Extra virgin olive oil
- Balsamic vinegar
- Pure maple syrup
Slice and Roast the Delicata Squash
- Slice off and discard the ends of the delicata squash and then slice it in half, lengthwise and use a spoon to scrape out the seeds. Next, place the halves skin-side up on the cutting board and slice crosswise into ½- to ¾-inch thick slices.
- Transfer the sliced delicata squash to a baking sheet that has been coated with nonstick cooking spray. Drizzle it with olive oil and maple syrup, season with the sea salt, and use your hands or a spatula to mix until well coated. Roast it in a preheated 400 degree F oven for 20 minutes, or until fork tender.
Coating the baking sheet with nonstick cooking spray is an important step. Even though the squash is tossed with olive oil, the nonstick cooking spray helps immensely to prevent it from sticking to the baking sheet.
After the squash cools, use a spatula to help scrape it from the baking sheet, if needed. It will be nicely browned on the bottom side and will look slightly caramelized after it cools.
Make-Ahead Tip
You can roast the squash a day in advance. Just allow it to cool and then store it covered, in the refrigerator, until you are ready to assemble the salad.
How to Make Roasted Delicata Squash Salad
Toast the Walnuts – Reduce oven temperature to 350 degrees F. Place the walnuts on a small baking sheet and bake for 5 minutes, or until lightly toasted. Transfer them to a cutting board and chop.
Make the Maple Balsamic Dressing – Add the olive oil, balsamic vinegar, and maple syrup to a mason jar or other airtight container. Secure the lid and shake vigorously for about 10 seconds, or until thickened. This recipe makes just enough to drizzle over the salad.
Assemble the Salad – Cover the bottom of a wide shallow bowl or platter with the arugula and baby spinach. Top with the slightly cooled roasted squash, dried cranberries, walnuts and feta. Drizzle with vinaigrette and finish it with a little freshly ground black pepper.
Variations for Delicata Squash Salad
- Cheese – This salad is fabulous with crumbled goat cheese in place of the feta.
- Nuts – Try it with toasted pistachios, pecans, or cashews in place of the walnuts. Or, for a sweet treat, top it with Easy Glazed Nuts.
- Dried Fruit – Omit the dried cranberries and add some pitted, chopped dates. Dates are wonderful in salads and pair really well with goat cheese or feta.
- Greens – Instead of the arugula and spinach, layer the ingredients over your favorite greens. A spring mix or butter lettuce blend would work really well.
More Holiday Salad Recipes
- Butter Lettuce Salad with Grapes and Gorgonzola
- Apple Cabbage Salad with Walnuts and Gorgonzola
- Orzo Salad with Roasted Red Peppers, Spinach and Feta
- Italian Tortellini Salad
Roasted Delicata Squash Salad
Ingredients
For the Roasted Delicata Squash
- 1 delicata squash, 1 to 1.25 pounds
- 1 tablespoon extra virgin olive oil
- 1 tablespoon pure maple syrup
- ¼ teaspoon fine ground sea salt
For the Salad
- ½ cup walnut halves
- 4 to 5 cups loosely packed blend of baby arugula and baby spinach, about 4 to 5 ounces
- ⅓ cup craisins
- ⅓ cup crumbled feta cheese
- freshly ground black pepper, to taste
For the Maple Balsamic Vinaigrette
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- ½ teaspoon pure maple syrup
Instructions
Roast the Delicata Squash
- Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with nonstick cooking spray.
- Slice the ends off the squash and discard. Slice it in half, lengthwise and use a spoon to scrape out the seeds. Place the halves skin-side up on the cutting board and slice crosswise into ½- to ¾-inch thick slices.
- Place the sliced squash on the prepared baking sheet, drizzle it with the olive oil and maple syrup and season with the sea salt. Use your hands or a spatula to mix until well coated.
- Transfer to the oven and roast for 20 minutes, or until fork tender. Remove from the oven and allow the roasted squash to cool while you continue with the rest of the recipe.
Toast the Walnuts
- Reduce oven temperature to 350 degrees F.
- Place the walnuts on a small baking sheet and bake for 5 minutes, or until lightly toasted. Transfer to a cutting board and chop. Set aside.
Make the Maple Balsamic Vinaigrette
- Add the olive oil, balsamic vinegar, and maple syrup to a mason jar or other airtight container. Secure the lid and shake vigorously for about 10 seconds, or until thickened. Set aside.
Assemble the Salad
- Cover the bottom of a wide shallow bowl or platter with the arugula and baby spinach. Top with roasted squash, dried cranberries, walnuts and feta. Drizzle with dressing and finish with a little freshly ground black pepper.
Notes
- Cheese – This salad is fabulous with crumbled goat cheese in place of the feta.
- Nuts – Try it with toasted pistachios, pecans, or cashews in place of the walnuts. Or, for a sweet treat, top it with Easy Glazed Nuts.
- Dried Fruit – Omit the dried cranberries and add some pitted, chopped dates. Dates are wonderful in salads and pair really well with goat cheese or feta.
- Greens – Instead of the arugula and spinach, layer the ingredients over your favorite greens. A spring mix or butter lettuce blend would work really well.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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