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Autumn Delicata Squash Salad with sweet and spicy roasted squash, crisp greens, avocado, and pomegranate tossed in a lively maple-mustard dressing. Enjoy this beautiful, nutritious salad as a side dish or the main event. 
Why You’ll Love this Delicata Squash Salad:
This is the definition of a salad that satisfies. Between its range of lively flavors and textures, it feels special enough to grace a holiday table (Thanksgiving squash salad anyone?).
It’s also extremely versatile – you can add, omit, or switch out basically any of the ingredients to fit your preferences.
The star, of course, is the roasted delicata squash, which lends creamy, caramelized goodness to a bed of greens.
Also in the mix of finely chopped kale greens, creamy avocado, crunchy pumpkin seeds, and bursts of juicy pomegranate seeds. If you’re not a fan of kale, you can use romaine, arugula, or mixed greens instead.
I also love adding a sharp, salty cheese such as goat, feta, or cotija. Alternatively, white cheddar or Parmesan are also delicious options.
What is Delicata Squash:
Of all the winter squash varieties, delicata, with its oblong shape and beautiful green striations, is the easiest to work with. Nicknamed the “sweet potato squash,” it has a sweet, velvety flesh that caramelizes beautifully in the oven. It’s so low maintenance that it doesn’t even require peeling.
The roasted skin actually adds welcomed texture to the final product.
Delicata squash is also much smaller than most winter squash varieties. It also tends to have a richer flavor and creamier consistency. The best time to cook it and enjoy it is early fall – perfect timing for this salad!
How to Cook Delicata Squash:
One of my favorite things about delicata squash is how easy it is to prepare. This roasting method only takes about 30 minutes, start to finish.
- First, Cut the Squash: Because you can eat the skin, there’s no need to peel the squash before you chop it. Start by slicing it in half lengthwise. Then, use a spoon to scrape out the seeds and stringy flesh.
- Next, slice the squash halves into thick half moon slices.
- Season the Squash: This is where the versatility lies. Delicata squash pairs well with just about any spice combo. I love using a mix of sweet and spicy flavor agents, such as maple syrup, chili powder, cumin, and smoked paprika. A pinch of cinnamon is also delicious!
- Roast the Delicata Squash: Once the squash is oiled and seasoned, spread it on a rimmed baking sheet, avoiding any overlap. Roast the squash at 425ºF for 25 minutes, turning once halfway through.
Serving Suggestions:
The beauty of this salad is that it can be enjoyed as a side dish or the main event. Here are a few of my favorite pairings:
- Roasted Turkey or Chicken: The perfect Thanksgiving side dish to cut through the richness of the usual casserole contenders.
- Vegan Meatloaf: For plant-based diners, this salad is a wonderful compliment to my famous vegan meatloaf recipe.
- Pasta: For freshness and crunch, enjoy alongside a bowl of Creamy Red Pepper Pasta or Chicken Florentine Pasta.
- Soup: You can’t beat a soup + salad combo this time of year. Try my EASY Pasta e Ceci (Italian Chickpea and Pasta Soup) for a warming, nourishing meal.
Make-Ahead and Storage Tips:
- Make-Ahead: The dressing can be prepared and refrigerated up to 3 days in advance. Just give it a good shake before dressing the salad.
- You can also slice and season the squash up to 1 day ahead.
- Store: Transfer leftovers to an airtight container and refrigerate for up to 2 days. The kale is hearty enough to handle being dressed in advance without wilting.
More Winter Squash Recipes to Try:
Roasted Butternut Squash with Candied Walnuts
Butternut Squash and Apple Soup
Quinoa Power Bowls with Maple-Chipotle Squash – reader favorite!
Butternut Squash and Poblano Salad with Feta
If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Autumn Delicata Squash Salad
Equipment
- Large rimmed baking sheet
- Mixing bowls
Ingredients
- 1 lb. delicata squash
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. maple syrup
- 1 tsp. ground cumin
- 1/2 tsp. chili powder
- 1/2 tsp. hot or smoked paprika
- 1/2 tsp. kosher salt
- 1/4 tsp. ground cinnamon
- 1/4 cup pumpkin seeds
- 1 small shallot, very thinly sliced
- 2 Tbsp. apple cider vinegar
- 1 bunch lacinato kale, stems and ribs removed, chopped (sub mixed greens, baby kale, or romaine)
- 1 ripe avocado, sliced or cubed
- 1/4 cup crumbled goat cheese, feta, or cotija
- 1/4 cup pomegranate arils
Creamy Maple-Mustard Dressing
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. tahini
- 1 Tbsp. maple syrup
- 2 tsp. Dijon mustard
- 1 tsp. fresh thyme leaves
- 1/2 tsp. kosher salt
- 1/4 tsp. cayenne pepper
Instructions
- Preheat oven to 425ºF.Sliced squash in half lengthwise. Use a spoon to scrape out the seeds and stringy flesh. Slice the squash halves crosswise into 1/2-inch thick half moons.In a large bowl, combine olive oil, maple syrup, cumin, chili powder, paprika, salt, and cinnamon; whisk to combine. Add squash slices and toss well to coat.Arrange squash on a rimmed baking sheet. Roast for 25 minutes, tossing once halfway through. During the final 5 minutes, scatter pumpkin seeds on baking sheet. Toss with squash to allow the spices to coat seeds.
- While the squash roasts, place shallots in a small bowl and toss with apple cider vinegar. Let sit until ready to assemble salad (at least 25 minutes).
- Prepare Creamy Maple-Mustard Dressing by combining all dressing ingredients in a jar with a fitted lid or bowl. Shake, or whisk well to combine. Set aside.
- Place chopped kale in a large bowl. Add 1 to 2 Tbsp. dressing and gently massage dressing into kale leaves just long enough so they soften (about 15 seconds).Transfer kale to a large serving platter and top with roasted squash and pumpkin seeds, avocado, goat cheese, and pomegranate. Drain vinegar from shallots, and scatter pickled shallots overtop. Drizzle salad with remaining dressing.
Notes
- Make-Ahead: The dressing can be prepared and refrigerated up to 3 days in advance. Just give it a good shake before dressing the salad.
- You can also slice and season the squash up to 1 day ahead.
- Store: Transfer leftovers to an airtight container and refrigerate for up to 2 days. The kale is hearty enough to handle being dressed in advance without wilting.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
I can’t find delicata squash! What can I substitute
for?
I took this salad to a company potluck and it was the star of the show!
This is a fall family favorite! We can’t get enough of it!!
perfect salad to bring to Thanksgiving. Even my dad who “doesn’t eat salad” came back for seconds
I’m so glad you enjoyed this one, Sarah! Thank you for taking the time to leave a review!
I’m so happy it was a hit!! Thank you for taking the time to leave a review, Sarah!
WOAH! This recipe was absolutely AMAZING!!! I made it for Thanksgiving and even my husband, who doesn’t love veggies all that much 🤣, was truly blown away by it! The flavor and texture combo was unreal. In my hub’s words, “these things really make it! What are they!?” (The roasted sunflower seeds lol). I made just as written, using Follow Your Heart DF feta (we did a little taste test between FYH and Violife and preferred the texture of FYH!). Will 100% make again!!
Oh Valerie thank you so much for the rave review and kind words! I appreciate you endlessly!!
So so good! Everyone wanted seconds.
I did end up eating about a quarter of the squash after baking cause it was sooo yummy!
Thank you!
I’m so glad it was a hit, Christine! Thank you for taking the time to leave a review!
This was absolutely delicious! We used our own dressing but otherwise followed the instructions exactly. Can wait to try it with acorn or butternut squash. Thank you for a wonderful recipe.
OBSESSED with this salad. The dressing is fantastic and it’s a great mix of flavors! I added some quinoa 🙂
I just made this for dinner tonight – so good! I mostly stuck to the recipe, but made the following changes (based on what I had on hand):
-Used Arugula instead of Kale
-Substituted hazelnuts for pumpkin seeds
-Used dried cranberries instead of pomegranate seeds
-used honey instead of maple syrup in the dressing
It was so satisfying and delicious. And the modifications are endless!
This is amazing and creative! My family loved it.