This beautiful Roasted Delicata Squash Salad is the perfect fall salad. It is made with greens, maple roasted delicata squash, dried cranberries, avocado, feta cheese, candied pecans, and a simple balsamic dressing. It’s a great salad for Thanksgiving or any fall meal.
I am always creating new salad recipes so I don’t get bored. This Roasted Delicata Squash Salad is one of my favorite fall salads. The flavors are incredible, it’s easy to make, and it is GORGEOUS!
It’s the perfect salad to serve at Thanksgiving, Christmas, or along side any fall or winter meal. It is a showstopper and everyone will devour it and beg for the recipe.
How to Roast Delicata Squash
Delicata squash is the star of the salad. If you haven’t tried it, you are in for a real treat. It is a variety of winter squash that is often referred to “sweet potato squash” because it is sweet in flavor.
The best part about delicata squash? You don’t have to peel it! That’s right, the delicate skin is edible. It is also easy to cut because the skin isn’t thick or tough.
For this salad, I like to roast the delicata squash with a little olive oil, pure maple syrup, salt, and pepper. Roasting brings out the best flavor and the hint of maple is SO good!
How to Roast:
- With a sharp knife, cut the squash in half lengthwise. Use a spoon to scoop out the seeds. Cut the squash into ¼-inch thick slices.
- Place the rounds on a large baking sheet that has been lined with aluminum foil. Drizzle with olive oil and toss until well coated. Season with salt and pepper.
- Roast in a 425 degree F oven for 15 minutes. Remove the pan from the oven. With a spatula, flip the squash over. Drizzle the squash evenly with the maple syrup. Return the pan to the oven and bake for 10 to 15 more minutes, or until the squash is tender and golden.
For this salad, I use a simple balsamic dressing that has a hint of maple syrup to bring out the maple flavor in the squash. It is easy to whisk together, you only need: olive oil, balsamic vinegar, fresh lemon juice, pure maple syrup, Dijon mustard, salt and pepper.
The salad dressing can be made in advance. It will keep in the refrigerator for up to one week. Just give it a good whisk before drizzling over the salad.
Assembling the Salad
Once the squash is roasted and the dressing is made, it’s time to assemble the salad! You can use a large platter or bowl, either will work.
The salad has lots of goodies, remember, I don’t do boring salads!
- Greens– you can use your favorite. Mixed greens, arugula, spinach, or romaine are all good options!
- Roasted Delicata Squash– the squash doesn’t need to be warm for the salad. It is good at room temperature or even cold.
- Avocado– I add avocado to almost every salad because avocado makes everything better!
- Candied pecans– I like to use my homemade candied pecans. They are easy to make and your house will smell amazing! You can make them in advance, they will keep in a container or jar for weeks! Regular pecans, walnuts, candied walnuts, or pistachios would also be good in this salad.
- Dried cranberries– I always have a bag of dried cranberries in the pantry and love them in this salad for a burst of sweetness. Pomegranate arils, dried cherries, or golden raisins would also be good.
- Red onion– thin slices of red onion are nice for color and flavor!
- Feta Cheese– Add a sprinkle of feta cheese for salty, creamy, deliciousness. Goat cheese or parmesan cheese are also good options. If you need the salad to be vegan, you don’t have to use cheese.
Don’t drizzle the dressing over the salad until you are ready to serve, you don’t want the salad to get soggy. I always start with a little dressing, toss, and taste. You can add more as needed. You can also serve the dressing on the side so your guests can add their desired amount.
More Fall Salad Recipes
Maple Roasted Delicata Squash Salad
This beautiful Roasted Delicata Squash Salad is the perfect fall salad. It is made with greens, maple roasted delicata squash, dried cranberries, avocado, feta cheese, candied pecans, and a simple balsamic vinaigrette. It’s a great salad for Thanksgiving or any fall meal.
For the Salad:
- 2 medium delicata squash, washed
- 1 tablespoon olive oil
- Kosher salt and black pepper, to taste
- 2 tablespoons pure maple syrup
- 6 cups salad greens
- 1 avocado sliced
- ½ cup candied pecans, roughly chopped
- ⅓ cup dried cranberries
- ¼ red onion, thinly sliced
- ⅓ cup crumbled feta cheese or goat cheese
For the Dressing:
- ¼ 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
Preheat the oven to 425 degrees F. Line a large baking sheet with aluminum foil.
With a sharp knife, cut the squash in half lengthwise. Use a spoon to scoop out the seeds. Cut the squash into ¼-inch thick slices.
Place the rounds on the prepared baking sheet and drizzle with olive oil. Toss with your hands until well coated. Season with salt and pepper.
Bake for 15 minutes and remove the pan from the oven. With a spatula, flip the squash over. Drizzle the squash evenly with the maple syrup. Return the pan to the oven and bake for 10 to 15 more minutes, or until the squash is tender and golden. Remove from the oven and set aside.
In a small bowl or jar, whisk together the olive oil, balsamic vinegar, lemon juice, maple syrup, Dijon, garlic, salt, and pepper.
In a large bowl or on a large platter, combine the salad greens, avocado slices, candied pecans, dried cranberries, red onion, and cheese. Top with room temperature delicata squash. Drizzle with dressing and serve immediately.
You can make the salad dressing and candied pecans in advance. See post for other variations.
Calories: 337kcal, Carbohydrates: 35g, Protein: 4g, Fat: 22g, Saturated Fat: 4g, Cholesterol: 7mg, Sodium: 161mg, Potassium: 787mg, Fiber: 5g, Sugar: 18g, Vitamin A: 2603IU, Vitamin C: 33mg, Calcium: 109mg, Iron: 2mg
Have you tried this recipe?
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Photos by Molly from Yes to Yolks