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Roasted delicata squash salad in a white bowl with balsamic vinaigrette behind it.
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Roasted Delicata Squash Salad

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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Salad, Side Dish
Cuisine: American
Diet: Low Calorie, Vegetarian
Servings: 6
Calories: 213kcal


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
  • cup craisins
  • 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


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.


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.
  • 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.


Calories: 213kcal | Carbohydrates: 18g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 199mg | Potassium: 379mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1386IU | Vitamin C: 11mg | Calcium: 100mg | Iron: 1mg