Delicata Squash Salad with Creamy Maple Vinaigrette

A fork tucked into a delicata squash salad with quinoa, arugula, and pomegranate seeds on a blue and white patterned plate.

Delicata Squash Salad with Creamy Maple Vinaigrette

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.

Course Main Course, Salad

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 418kcal

Author Danielle Esposti

Equipment

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!

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.

Nutrition