Description
This Roasted Delicata Squash Salad is a warm-meets-cool culinary experience that highlights the tender, edible skin of delicata squash. Tossed with a bed of peppery baby arugula, baby spinach, toasted walnuts, tangy feta, and chewy dried cranberries, this salad is finished with a bright maple-balsamic vinaigrette. It is the perfect balance of sweet, savory, and tangy, making it an elegant choice for a holiday side dish or a cozy weeknight meal.
Ingredients
1 medium delicata squash (about 1 to 1.25 pounds)
2 tablespoons olive oil
1 tablespoon maple syrup
4 cups baby arugula and baby spinach mix
1/2 cup toasted walnuts
1/3 cup crumbled feta cheese
1/4 cup dried cranberries
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1 teaspoon maple syrup
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Wash the delicata squash, cut it in half lengthwise, and scoop out the seeds.
Slice the squash into 1/2-inch half-moons.
In a bowl, toss the squash slices with 2 tablespoons of olive oil, 1 tablespoon of maple syrup, salt, and pepper.
Arrange the squash on a baking sheet and roast for 20-25 minutes until tender and caramelized, flipping halfway.
In a small bowl, whisk together the balsamic vinegar, 1 tablespoon olive oil, and 1 teaspoon maple syrup for the dressing.
In a large serving bowl, combine the salad greens, toasted walnuts, dried cranberries, and feta cheese.
Add the warm roasted squash to the bowl, drizzle with the dressing, and toss gently to serve.
Notes
Ensure you slice the squash thinly for even, quick roasting. Delicata skin is thin enough that it doesn’t need to be peeled. You can add chickpeas or grilled chicken to make this a more substantial main course. Store leftovers in an airtight container for up to 2 days, though it is best enjoyed immediately while the squash is warm.
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 12g
- Sodium: 260mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg