Cooler weather doesn’t mean you need to neglect your greens! You just need to know how to adapt them to the seasons. Delicata Squash Salad balances fresh produce with hearty grains for a satisfying main course. Roasted delicata squash pairs perfectly with peppery arugula, nutty quinoa, and a creamy maple dressing.
Jump to:
We’re big fans of dinner salads, even in cooler weather. The key to a satisfying fall or winter salad is incorporating both hearty seasonal vegetables, like winter squash, Brussels sprouts, or sweet potatoes, and filling grains, like quinoa and rice.
You can’t go for light and refreshing when the nights are chilly and the wind is whipping. You need substance. Think “stick to your ribs” salads, like butternut squash panzanella with chunks of toasted bread, roasted sweet potato salad with nutty wild rice, or kale chicken salad with warm potatoes.
With peppery arugula, sweet pomegranate seeds, crunchy pepitas, nutty quinoa, and tender roasted squash, this delicata squash salad delivers – in flavor, in texture, and in satisfaction.
Why Delicata Squash?
If we say “winter squash” and you say “heck no”, give us 3 minutes and then walk away. We get it – most winter squash varietals are large, unwieldy, and require a lot of prep work.
But you just might find a hero in delicata squash. Weighing in around a pound or two each, delicata squash is definitely manageable. It’s soft, tender skin is edible (and really tasty!) and the seeds and pulp easily scoop from the flesh. It is the winter squash for busy people cannot bother with tedious prep work.
Not only is it easy to work, it’s easy to enjoy. After roasting, delicata squash turns super creamy (much like butternut squash) with a sweet, almost nutty flavor.
Delicata Squash Salad Recipe
Roasted delicata squash shines in this seasonal dinner salad. Pomegranate seeds and quinoa highlight it’s sweet, almost nutty flavor; while arugula, red onion, and toasted pepitas are natural flavor and texture contrasts. Creamy maple dressing ties everything together. While the list of ingredients may look long, most ingredients are pantry staples. Start the delicata squash first, then cook the quinoa and toss the salad base while it roasts to make this a quick and easy weeknight meal.
- Prep the squash. Wash the skins well, then dry thoroughly. Using a sharp chef’s knife, trim ½″ from each end, then slice lengthwise to divide in half. Scrape out the seeds and pulp, then cut into ½″ wide slices. Learn how to cut delicata squash with photos and tips.
- Toss the squash with olive oil, salt, and pepper, then arrange in a single, even layer on a parchment-lined baking sheet.
- Transfer to a 400°F oven and roast for 25 minutes. Halfway through roasting, flip the slices and rotate the pan to ensure even cooking.
- Cook the quinoa. Rinse well, then transfer to a small saucepan and combine with water and a pinch of salt. Simmer for 15 minutes, then rest for 5 and fluff with a fork. You can also cook quinoa in your Instant Pot.
- Make the maple vinaigrette. Whisk olive oil, greek yogurt, maple syrup, rice vinegar, and salt in a 1-cup liquid measuring cup or small bowl until very smooth.
- Make the salad base. Transfer the warm quinoa to a salad bowl, then add arugula, thinly sliced red onions, pomegranate seeds, and roasted pepitas. Pour half the dressing over the salad, then toss until well combined and evenly coated.
- Divide the salad base between four plates, then top with each with a quarter of the roasted delicata squash. Serve with additional dressing on the side. Enjoy!
Essential Notes and Tips
- Delicata squash skin is edible, so don’t peel before roasting! Do thoroughly wash and dry the skin. If you prefer not to eat the skins, they cut away easily with a fork.
- Safety first! Use a large, sharp chef’s knife and slip-proof cutting board to cut the squash – dull knives can slip.
- Leave room in-between each piece on the baking sheet so the squash caramelizes, not steams.
- Roast on the lowest rack, closest to the heat source, for great caramelization.
- Flip the pieces and rotate the pan halfway through roasting for even cooking.
- Quinoa should be rinsed thoroughly before cooking to remove its protective coating (called “saponin”). If left intact, the saponin may result in cooked quinoa that tastes bitter or soapy.
Shake It Up!
If you’ve never met a recipe you can’t tweak just a lil’ bit, this section is for you! If you change things up, write a comment below and tell us all about it.
- Swap the arugula for any tender, leafy green of choice. Spinach, baby kale, and mixed greens all work great.
- Add cheese. Try a mild, creamy cheese like feta or goat; or a harder cheese like shaved parmesan or ricotta salata.
- Pepitas are a type of pumpkin seed. I can easily find roasted salted pepitas at my local grocery stores. If you don’t like them or can’t find them, substitute with toasted walnuts or pecans.
- Swap pomegranate seeds for ½ cup of dried cranberries for a tarter profile.
Did you make this delicata squash salad? We’d love to know how it turned out! Leave a comment and a rating below, or share with your friends and fam!
Delicata Squash Salad with Creamy Maple Vinaigrette
Description
Ingredients
Roasted Delicata Squash
- 2 pounds delicata squash, 2 medium squash
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
Quinoa
- ½ c quinoa
- 1 cup water
Creamy Maple Vinaigrette
- ⅓ cup extra virgin olive oil
- ½ c plain greek yogurt
- ¼ c maple syrup
- 2 tablespoons rice vinegar
- pinch kosher salt
Salad
- 5 ounces arugula, about 4 cups firmly packed
- ½ medium red onion, thinly sliced
- ½ cup pomegranate seeds
- ⅓ cup roasted salted pepitas
Instructions
For the Delicata Squash
- Heat the oven to 400°F with a rack in the lowest position (see Note 1). Line a baking sheet with parchment paper.
- Prep the squash. Wash the skins (see Note 2) then trim the ends and slice the squash lengthwise. Scoop out the seeds using a spoon or melon baller. Lay the squash cut side down and slice into ½” half-moons.
- Toss the sliced squash with the olive oil, salt, and pepper in a mixing bowl until evenly coated. Arrange into a single, even layer on the prepared baking sheet, leaving a bit of space between each piece (see Note 3).
- Transfer to the oven and roast for 25 minutes. Halfway through, remove the baking sheet and flip the squash pieces. When returning the squash to the oven, rotate the pan to ensure even baking. The squash is done when the flesh is very soft and lightly caramelized.
For the Quinoa
- Place the quinoa into a fine mesh strainer. Rinse under cool running water until the water runs clear and the quinoa no longer “foams”. Gently shake or toss the quinoa several times to ensure you rinse every grain (see Note 4).
- Transfer the rinsed quinoa to a small (2-quart) saucepan. Add the water, then stir to combine. Bring the water to a boil over high heat, then reduce to low to barely maintain a simmer. Cover and cook for 15 minutes. Remove from heat and rest 5 minutes. Remove the lid, then fluff the quinoa with a fork. Transfer to a large mixing bowl. Quinoa can also be cooked in and Instant Pot (see Note 5).
For the Maple Vinaigrette
- Combine the extra virgin olive oil, greek yogurt, maple syrup, rice vinegar, and salt in a 1-cup liquid measuring cup; whisk until very smooth. Taste for seasoning and adjust the maple syrup, vinegar, and/or salt until the flavor is balanced to your taste.
For the Salad
- Add the arugula, red onion, pomegranate seeds, and pepitas to the quinoa. Pour half the dressing over the salad, then toss until well combined and evenly coated.
- Divide the salad between four plates, then top each with one quarter of the roasted squash.
- Serve right away, with additional dressing on the side. Enjoy!
Recipe Notes
- Note 1. Roast the squash on the lowest rack, closest to the heat source, for great caramelization.
- Note 2. Leave the delicata squash skin intact – it’s edible, but it’s also a pain to peel. Treat delicata squash like any other vegetable and wash thoroughly before cutting.
- Note 3. Leave room in-between each slice to ensure the squash caramelizes, not steams.
- Note 4. Quinoa should be rinsed thoroughly before cooking to remove its protective coating (called “saponin”). If left intact, the saponin may result in cooked quinoa that tastes bitter or soapy.
- Note 5. To make Instant Pot Quinoa, transfer the rinsed quinoa to the inner pot. Add 1.5 teaspoons olive oil and ½ cup water, then stir to combine. Seal the pot and program to High Pressure for 1 minute; allow the pressure to naturally release, about 15 miknutes.
Elaine J Lander
This is my dinner inspiration for tonight, but will probably serve warm with wilted greens (because my partner dislikes salads) and leftover sliced turkey (because Thanksgiving is the meal that keeps on giving).
Danielle
Dislikes salads?!? Ha. Sounds like you found the perfect work-around!
Chris Zimmerman
I made this for Thanksgiving (for 21), it received rave reviews from everyone! Thanks for a great recipe. I made everything the night before, then plated all the parts right before everyone arrived. This is a new favorite! Thank you, Thank you!
Danielle
I’m so happy to hear you enjoyed this!!