Roasted Delicata Squash Salad
Ingredients
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- 1 1/2 pounds delicata squash – trimmed, halved lengthwise, seeded, sliced into 0.5-inch half-moons (~1.5 medium delicata squashes)
- 6 tbsp extra-virgin olive oil
- 3/4 tsp kosher salt
- 1/4 cup pepitas
- 2 tbsp shallot – finely minced
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tbsp maple syrup
- 1/2 tsp black pepper – freshly ground
- 5 ounces arugula
- 1/4 cup red onion – very thinly sliced (~0.5 medium red onions)
- 4 ounces goat cheese – crumbled
- 1/2 cup pomegranate arils
Instructions
1. Heat the oven to 425°F and line a large rimmed baking sheet with parchment.
2. Measure 6 tbsp extra-virgin olive oil; trim the delicata squash, halve lengthwise, scrape out seeds, slice into 0.5-inch half-moons, then toss on the sheet with 2 tbsp of the oil and 0.75 tsp kosher salt. Spread in a single layer and roast for 12 minutes.
3. Flip the slices, slide 0.25 cup pepitas onto one corner of the sheet, and return to the oven until the slices are tender and caramelized at the edges and the seeds are toasted, 8–12 minutes more.
4. While the pan roasts, whisk 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tbsp maple syrup, 2 tbsp finely minced shallot, and 0.5 tsp black pepper in a large bowl; slowly whisk in the remaining 4 tbsp oil until emulsified.
5. Add 5 ounces arugula and 0.25 cup very thinly sliced red onion to the bowl and toss to lightly coat.
6. Fold in the warm roasted slices and toasted seeds, then scatter 4 ounces crumbled goat cheese and 0.5 cup pomegranate arils over the salad. Toss once more and serve right away.
Roasted Delicata Squash Salad is a vibrant fall and winter salad that balances sweet, nutty roasted squash with peppery greens and bright, juicy accents. Delicata’s thin, edible skin crisps in the oven, giving pleasant texture without peeling, while its creamy flesh brings gentle sweetness. Tangy maple–Dijon vinaigrette, crunchy seeds, and a touch of creamy cheese round the salad into something satisfying yet light.
This salad reflects the modern American seasonal pantry, where farm-stand squash meets fresh greens and a pantry vinaigrette. It rose to popularity in farm-to-table kitchens as delicata became more widely available in markets in the late 20th century. The dish has since become a cold-weather staple, adaptable to weeknights and holiday tables alike, with countless spins across restaurants and home kitchens.