This roasted delicata squash salad is the perfect combination of fall flavors, from the caramelized squash to the sweet apples and cranberries to the tangy maple citrus vinaigrette. It’s the perfect way to enjoy delicata squash!
Delicata squash = my new favorite vegetable.
Oh wait, you haven’t met delicata squash yet? Allow me to introduce you.
You, meet delicata squash:
This lovely squash isn’t as well-known as other squashes like butternut, spaghetti, or even acorn squash, but let me tell you – this one will steal your heart.
I personally met delicata squash for the first time when it appeared in my weekly CSA box. I had no idea what to do with it back then, so I opted to make roasted delicata squash, just like I do with other squashes.
But even that simple method produced an AMAZING squash. And now, since the beginning of September, I’ve been secretly hoping my CSA box would give me another one.
And then they gave me TWO!
Time to enjoy that roasted delicata squash in a new and delicious way: delicata squash salad.
WHY MAKE ROASTED DELICATA SQUASH SALAD
Fall is the perfect time to make a roasted delicata squash salad. You’ll love it too!
- Seasonal flavors. From the roasted delicata squash to the apples to the cranberries to the maple syrup in the simple vinaigrette, we’ve got all the goodness of fall in one dish.
- Frugal ingredients. While this squash salad could be tasty with pomegranate seeds and goat cheese, I don’t typically keep those on hand because they’re more expensive. I went with similar but cheaper ingredients.
- Family friendly. I personally love kale salads, but my family isn’t always the biggest fan of just kale. This spinach-based delicata squash salad is one they can get behind, though. Everyone went back for seconds!
- Meatless meal option. This is a hearty salad that filled us all up. You don’t even need any meat!
- Delicious! Of all the roasted squash recipes we’ve tried, this salad might just be my favorite. We keep coming back to it all season long.
SALAD WITH DELICATA SQUASH RECIPE INGREDIENTS
Enjoy this roasted delicata squash salad made with simple pantry staple ingredients. Here’s what you’ll need:
Salad
- Delicata Squash. No need to peel the squash first. You could also make this a butternut squash salad instead.
- Olive Oil. The best roasted squash recipes start with coating the squash in olive oil. Melted butter works too.
- Salt and Black Pepper. Simple seasonings are all you need for roasted delicata squash. (If you happen to have some fresh thyme on hand, that’s also amazing with roasted delicata squash, but it’s not necessary for this squash salad recipe.)
- Spinach. Washed and dried (or a 9oz bag would work). Substitute any lettuce or greens you have on hand, but do include spinach if you can – it has a heartier texture and makes the salad feel more like a full meal.
- Apples. Any kind works here for a bit of sweetness. I like Granny Smith or Fuji apples. Slice them or dice them. Pears would also be a yummy seasonal substitute!
- Dried Cranberries. The best salads have a few complementary flavors and textures, so dried fruit gives you sweetness and a bit of chewiness.
- Nuts. Roughly chopped almonds or pecans are my favorite. Cashews, walnuts, or sunflower seeds also work for that nutty crunch.
- Feta Cheese. Creamy, salty, and a bit tangy. Blue cheese is yummy too, but feta is cheaper.
Maple Citrus Vinaigrette
- Orange Juice. You’ll need the juice from 1 freshly squeezed orange for the most vibrant citrus flavor. You can also substitute grapefruit juice, lime juice, or lemon juice for a slightly different flavor.
- Rice Vinegar. Rice vinegar is one of the milder vinegars, mildly acidic and tangy without being overpowering. Apple cider vinegar works if you like a more pungent flavor.
- Maple Syrup. Sweetness to soften the orange juice and rice vinegar.
- Olive Oil. To finish off the vinaigrette.
BAKED DELICATA SQUASH SALAD INSTRUCTIONS
Step 1. Preheat oven to 400F. Meanwhile, wash and dry the delicata squash.
Step 2. Cut off both ends and slice through the middle, from the top to the bottom.
Step 3. Scoop out the seeds with a spoon and set aside for either perfectly roasted seeds or compost.
Step 4. On a large cutting board, slice the squash into 1″ half-rings, and place in a single layer on a parchment-lined baking sheet. If you’re short on time, you can make the slices thinner. They take less time than thick slices.
Step 5. Drizzle 1 Tablespoon of olive oil over the squash, tossing to coat, and season liberally with salt and pepper. Roast in the oven for 35 minutes, or until the squash is tender and begins to caramelize and is golden brown around the edges.
Step 6. While you have the delicata squash roasting, chop or thinly slice the apples. Combine the apples, spinach, cranberries, and nuts in a large bowl.
Step 7. Combine ingredients for the dressing in a small jar and shake vigorously.
Note: I love using mason jars for homemade dressing, and these lids make it super easy to shake and pour!
Step 8. When the baked delicata squash is done, remove it from the oven to cool slightly.
Step 9. Combine the dressing with the salad and toss to combine well. Serve the salad and place 3-5 pieces of squash on top of each salad. Serve immediately.
This winter squash is best eaten the same day it is cooked. However, you can store leftovers in the refrigerator for a day or so.
SERVE ROASTED SQUASH RECIPES SALAD WITH
We typically enjoy salad with some sort of bread for a lighter meal. Try one of these yummy options:
You could also pair it with a delicious soup, like Garlic White Bean Soup with Kale or Hearty Minestrone.
Or serve it as one of your yummy side dishes for Thanksgiving dinner!
MACRO-FRIENDLY ROASTED DELICATA SQUASH SALAD
Roasted delicata squash is a great option for a complex carbohydrate, and this salad is a lovely combination of carbs (squash, apples, cranberries) and healthy fats (olive oil, cheese) with a bit of protein (nuts, cheese).
And while it is plenty filling on its own, for a balanced meal, you’ll likely want to add more protein.
Whether you choose to serve the roasted squash salad as a healthy side dish with a lean protein, like chicken breast or steak, or add a protein like cooked chicken, shrimp, or edamame directly to the salad, you’ll have a meal that’s satisfying and has everything you need.
DELICATA SQUASH RECIPE FAQS
Do you need to peel delicata squash before making roasted squash recipes?
No! Delicata squash has edible skin. It is much thinner skin compared to other types of squash, so there’s no need to peel it before making delicata squash salad or other delicata squash recipes.
Is this a vegan delicata squash salad?
Not quite. But skip the feta cheese, and you have a delicious vegan squash salad.
MORE DELICIOUS RECIPES WITH SQUASH
- Butternut Squash Pasta Bake
- Instant Pot Curried Butternut Squash Soup
- How to Cook Spaghetti Squash in the Instant Pot
- Sweet Potato Biscuits (substitute pureed squash!)
- 26 Easy Pumpkin Recipes
- Easy Baked Ziti with Zucchini
Have you had delicata squash before? What’s your favorite way to enjoy it?
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This roasted delicata squash salad is the perfect combination of fall flavors, from the caramelized squash to the sweet apples and cranberries to the tangy maple citrus vinaigrette. It’s the perfect way to enjoy delicata squash!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Soup & Salads
- Method: Bake
- Cuisine: American
Ingredients
Salad
- 1 delicata squash (500g)
- 1 Tbsp olive oil (14g)
- 4 handfuls of spinach, washed and dried (or a 9oz bag would work) (120g)
- 2 apples (any kind) (364g)
- ½ cup dried cranberries (80g)
- ½ cup nuts, roughly chopped (I like almonds or pecans best) (67g)
- ½ cup feta cheese (75g)
- salt & pepper
Maple Citrus Vinaigrette
- ¼ cup orange juice (about 1 orange) (85g)
- 1 Tbsp rice vinegar (15g)
- 1 Tbsp maple syrup (20g)
- 2 Tbsp olive oil (28g)
Instructions
- Preheat oven to 400F. Meanwhile, wash and dry the delicata squash.
- Cut off both ends and slice through the middle, from the top to the bottom.
- Scoop out the seeds and set aside for either perfectly roasted seeds, or compost.
- Slice the squash into 1″ half-rings, and place in a single layer on a baking sheet. If you’re short on time, you can make the slices thinner. They take less time than thick slices.
- Drizzle 1 Tbsp of olive oil over the squash, and season liberally with salt and pepper. Roast in the oven for 35 minutes, or until the squash begins to caramelize and is medium-dark brown.
- While the squash is roasting, chop or thinly slice apple. Combine apples with spinach, cranberries and nuts in a large bowl.
- Combine ingredients for the dressing in a small jar and shake vigorously.
- When the squash is done, pull out to cool slightly.
- Combine dressing with the salad and toss to combine well. Serve the salad and place 3-5 pieces of squash on top of each salad. Serve immediately.
Notes
This winter squash is best eaten the same day it is cooked. However, you can store leftovers in the refrigerator for a day or so.
i bet pears would be good too and they are also a fall fruit. I hope we get one of these from our CSA but if not I’ll just have to be on the look out for one come fall! Thanks!
Sorry if I missed this, but do you eat the skin of this squash or scoop it out like other squash? Thanks!
You can eat the skin! It’s incredibly thin, not like typical squash skin. 🙂
This salad sounds amazing! I love squash of all kinds, but haven’t tried delicata before. I think I’ll try this recipe with pears instead of apples – we have some that are a little crisp ^_^ I am curious- did you serve anything for dinner in addition to biscuits and salad? I come from a family of hearty eaters (none of us is overweight or taller/larger framed than average–in fact most of us are quite small)– and I sometimes wonder at how little your family seems to eat according to the meal plans/shopping reports you post!
Hi Emily! On this particular night, it was just salad and biscuits. I don’t know if we really eat less, or if it just appears that way, lol. Often times we’ll have a bigger meal one night, then feel the need to “cut back” on the next. Salads and soups are usually a “cut back” night, although I must say that this particular salad was really filling! Both adults had two servings, and there was just a little bit left for a lunch the next day. 🙂
I agree. My family are hardy eaters too. This would be an appetizer for them!
Sounds yum. I like the idea of apples & cranberries with the squash.
One tip, I find it more economical ( uses less oil) to put my veg in a clean recycled plastic bag, add the seasoning and a tablespoon of oil and shake, before I add the vegetables to the baking tray.
Cheers
That’s a great tip Marthea – thank you for sharing!