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Autumn Delicata Squash Salad

Autumn Delicata Squash Salad

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.
Course Salad, Side Dish
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 400kcal


  • Large rimmed baking sheet
  • Mixing bowls


  • 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


  • 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.


  • 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.


Serving: 1.5cups | Calories: 400kcal | Carbohydrates: 30g | Protein: 10g | Fat: 27g | Saturated Fat: 3.5g | Sodium: 830mg | Fiber: 6g | Sugar: 9g