Roasted Delicata Squash Salad

This roasted delicata squash salad is full of warm, fall flavors and is made with fresh arugula, pomegranate, pistachios, and feta cheese. The 5 ingredient vinaigrette is both sweet and tangy and marries all of the salad ingredients together. It's tender, easy to prep, and the most perfect beginning or side dish for any meal.

What's inside this delicata squash salad?

This beautiful salad comes together pretty quickly. The delicata squash is the star, and the rest of the ingredients do a really wonderful job highlighting it and letting it shine.

You only need 5 ingredients to make the salad and the vinaigrette, so your entire shopping list is going to be short and sweet. Here's what you need to grab:

• Delicata Squash
• Arugula
• Feta cheese
• Pomegranate arils/seeds
• Pistachios

The maple vinaigrette is made with:

• Extra virgin olive oil
• Rice vinegar
• Coconut aminos
• Maple syrup
• Dijon mustard

I cannot wait to serve up this salad on Thanksgiving at our house this year. I am going to have a full spread with plenty of salad, side dishes, and most likely a roasted ham.

We've been making some form of delicata squash salad for years and years, but I've never sat down and written out the recipe.

This delicata squash salad can be enjoyed as is or you can kick things up several notches.

• Add protein: If you'd like to make this a full meal, feel free to add grilled shrimp or chicken.
• Change the temperature: Feel free to eat this salad cold. It will totally change the taste and feeling this dish gives you.
• Add extra vegetables: You can add onions, shaved brussels sprouts, radicchio, etc.
• Add extra fruit: Add dried cherries, raisins or cranberries for some extra fruity flavors.

Tips and Tricks

• You can prep this salad 1-2 days in advance and store it in an airtight container in the refrigerator.
• Store the dressing on the side or the entire salad will become limp and soggy.
• Use your favorite nut. This salad would taste delicious with chopped pecans as well.
• If you aren't into feta cheese, feel free to use goat or omit the cheese altogether.

How to make roasted delicata squash salad

Preheat the oven to 425 degrees Fahrenheit, and adjust the oven rack to the middle position. Line two baking sheets with parchment paper and set aside.

Combine all of the maple vinaigrette ingredients together in a small bowl until creamy throughout and set aside.

Cut delicata squash in half, length wise and trim off the ends. Scoop out all of the seeds and stringy bits. Cut into ½" thick half moons and transfer to a large bowl.

Add oil and salt to the bowl with delicata squash and mix thoroughly until everything is evenly coated. Transfer to prepared baking sheets in a single layer, leaving room in between each piece to allow them to crisp up slightly.

Bake at 425 degrees Fahrenheit for 30 minutes, flipping halfway through. If you'd like them a bit more well done, turn the oven to a low broil for 4-5 minutes afterwards. Set aside to slightly cool.

Combine the rest of the salad ingredients together on a platter or in a large serving bowl. Add delicata squash and stir to combine. Top off with maple vinaigrette or serve on the side. Taste for additional salt and pepper.

I'd recommend pouring half of the dressing over the salad to start. Give it a nice massage, and add a little more to taste.

You may end up using it all, but I don't recommend dumping it all at once.

My favorite part of this salad (besides the delicata squash) is definitely the pomegranate arils.

You can eat this salad for breakfast or serve it as a side dish to your favorite meal. That's what I am doing this year.

It will be the first dish on our table for Thanksgiving, and I cannot wait to wow my whole family with this deliciousness.

More easy and healthy salad recipes like this:

Paleo Pesto Chicken Salad

Whole30 Greek Salad

Roasted Butternut Squash Salad with Kale

Buffalo Paleo Potato Salad

Paleo Strawberry Avocado Salad