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Autumn Delicata Squash Salad Recipe

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★★★★★

4.4 from 263 reviews

This Autumn Delicata Squash Salad is a vibrant, flavorful dish perfect for fall and holiday tables. Featuring roasted delicata squash with creamy, caramelized sweetness, combined with finely chopped kale, creamy avocado, crunchy pumpkin seeds, and fresh pomegranate seeds, it offers a delightful range of textures and tastes. Tossed in a maple mustard dressing and optionally topped with sharp cheese like goat, feta, or cotija, this salad is both satisfying and versatile, making it an excellent side or main dish for seasonal meals.

Ingredients

Scale

For the Salad

  • 2 medium delicata squash
  • 1 tablespoon olive oil
  • 1 teaspoon maple syrup
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cinnamon
  • 4 cups finely chopped kale (or romaine, arugula, or mixed greens as alternatives)
  • 1 ripe avocado, diced
  • 1/4 cup pumpkin seeds
  • 1/2 cup pomegranate seeds
  • 1/4 cup crumbled goat cheese, feta, cotija, or shaved Parmesan (optional)

For the Maple Mustard Dressing

  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 tablespoon pure maple syrup
  • Salt and freshly ground black pepper to taste

Instructions

  1. Prepare the Delicata Squash: Preheat your oven to 425ºF (220ºC). Slice the delicata squash in half lengthwise and use a spoon to scoop out the seeds and stringy bits. Then slice each half into thick half-moon pieces, keeping the skin on.
  2. Season the Squash: In a mixing bowl, toss the sliced squash with olive oil, maple syrup, chili powder, cumin, smoked paprika, and cinnamon until evenly coated.
  3. Roast the Squash: Spread the seasoned squash slices in a single layer on a rimmed baking sheet without overlapping. Roast in the oven for 25 minutes, flipping the slices halfway through, until they are caramelized and tender.
  4. Toast the Pumpkin Seeds: While the squash is roasting, place the pumpkin seeds on a small baking tray and toast them in the oven for about 5-7 minutes until lightly browned and aromatic. Watch carefully to avoid burning.
  5. Prepare the Dressing: In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, and season with salt and pepper to taste. Shake or whisk well until emulsified.
  6. Assemble the Salad: In a large salad bowl, combine the chopped kale, diced avocado, roasted delicata squash, pumpkin seeds, and pomegranate seeds. Drizzle with the maple mustard dressing and toss gently to combine.
  7. Add Cheese and Serve: If using, sprinkle crumbled goat cheese, feta, cotija, or shaved Parmesan on top. Serve immediately or chill briefly before serving for flavors to meld.

Notes

  • You can substitute the kale greens for romaine, arugula, or mixed greens if preferred.
  • Make the dressing up to 3 days ahead; shake well before use.
  • You can slice and season the squash 1 day ahead to save prep time.
  • Store leftovers in an airtight container in the fridge for up to 2 days. Kale holds well even when dressed early.
  • For a vegan version, omit the cheese or use a plant-based cheese alternative.
  • This salad pairs beautifully with roasted turkey, chicken, vegan meatloaf, pasta dishes, or soups.

Keywords: Delicata squash salad, roasted squash salad, autumn salad, fall recipes, thanksgiving side dish, kale salad, maple mustard dressing, pumpkin seeds, pomegranate seeds, seasonal salad

Find it online: https://tastybynova.com/autumn-delicata-squash-salad-recipe/