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Roasted Delicata Squash Salad with Pomegranate Recipe

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5 from 130 reviews

This Delicata Squash Salad is a vibrant and wholesome dish featuring roasted delicata squash seasoned with smoked paprika and chili powder, toasted pecans and pepitas, and a refreshing maple cinnamon vinaigrette. Tossed with mixed greens, pomegranate seeds, golden raisins, red onion, and crumbled goat or feta cheese, it offers a perfect balance of sweet, savory, and tangy flavors with a delightful mix of textures. Ideal for a nutritious lunch or a unique side dish.

Ingredients

Squash and Roasting Mix

  • 1 Delicata squash, halved, seeded, and cut into 1/2 to 1-inch thick half-moons
  • 3 Tablespoons olive oil, divided
  • 1 1/2 teaspoons kosher salt, divided
  • 2 Tablespoons maple syrup, divided
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 cup pecan halves
  • 1/4 cup raw pepitas (pumpkin seeds)

Salad Base

  • 6 cups mixed greens (such as kale, baby spinach, arugula, or a combination)
  • 1 cup pomegranate seeds (arils from 1 pomegranate)
  • 1/4 cup golden raisins or craisins
  • 1/4 cup sliced red onion (about 1/4 medium red onion)
  • 4 ounces crumbled goat cheese or feta cheese

Maple Cinnamon Vinaigrette

  • 1/3 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1-2 Tablespoons pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon cinnamon
  • 1 garlic clove, minced
  • Pinch of kosher salt and pepper
  • 1 teaspoon finely chopped fresh thyme

Instructions

  1. Preheat and prepare squash: Preheat your oven to 425°F. In a medium bowl, add the sliced delicata squash. Drizzle with 2 tablespoons of olive oil and 1 tablespoon of maple syrup. Sprinkle with 1 teaspoon kosher salt, smoked paprika, and chili powder. Toss the squash thoroughly to coat all pieces evenly.
  2. Roast the squash: Arrange the seasoned squash in a single even layer on a large rimmed baking sheet. Place in the oven and roast for 25-30 minutes in total, flipping the squash pieces after 20 minutes to ensure even browning.
  3. Prepare nuts and seeds: While the squash roasts, mix pecan halves and raw pepitas in a small bowl with the remaining 1 tablespoon olive oil, 1 tablespoon maple syrup, and remaining 1/2 teaspoon kosher salt. This coating will toast nicely with the squash.
  4. Add nuts and seeds to roast: At the 20-minute mark, carefully remove the baking sheet. Flip the squash slices gently using a spatula, pushing them to one side to keep an even layer. Add the coated pecans and pepitas to the empty side of the baking sheet. Return to oven and roast for an additional 5-10 minutes until squash is tender and golden brown and nuts and seeds are toasted but not burnt.
  5. Make the dressing: While the squash and nuts roast, combine all maple cinnamon vinaigrette ingredients—extra virgin olive oil, apple cider vinegar, 1 to 2 tablespoons maple syrup (based on desired sweetness), Dijon mustard, cinnamon, minced garlic, a pinch of salt and pepper, and chopped fresh thyme—in a jar or bowl. Shake or whisk vigorously until well emulsified.
  6. Assemble the salad: In a large bowl, combine the mixed greens, pomegranate seeds, golden raisins, and sliced red onion. Pour half of the prepared dressing over the salad and toss gently but thoroughly to coat the ingredients.
  7. Finish and serve: Allow the roasted squash and toasted nuts/seeds to cool slightly before adding them on top of the dressed greens. Sprinkle crumbled goat cheese or feta evenly over the salad. Drizzle the remaining vinaigrette over the top, then serve immediately. This salad can be enjoyed warm, at room temperature, or cold according to preference.

Notes

  • Delicata squash skin is edible when roasted; no need to peel.
  • Keep a close watch on pecans and pepitas during final roasting to avoid burning.
  • Adjust maple syrup in dressing to taste depending on desired sweetness.
  • Feel free to substitute mixed greens with your preferred salad greens or add kale for extra nutrition.
  • Goat cheese can be substituted with feta for a slightly different tangy flavor.
  • This salad pairs well with grilled chicken or as a stand-alone vegetarian meal.

Find it online: https://oliviabakes.com/roasted-delicata-squash-salad-with-pomegranate-recipe/