Delicata Squash Salad
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
Scale
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.