Roasted Delicata Squash Salad
A vibrant salad featuring roasted delicata squash paired with fresh greens and optional toppings, perfect for a light lunch or as a side dish.
Ingredients
Main Ingredients
- 1 medium Delicata squash Can substitute with butternut squash
- 2 tablespoons Olive oil Avocado oil is a good alternative
- To taste Salt and pepper Use sea salt for better flavor
- 4 cups Mixed greens Spinach or arugula can work well
- 1/4 cup Walnuts (optional) Can replace with pumpkin seeds
- 1/4 cup Dried cranberries (optional) Raisins can be substituted
- 1/4 cup Feta cheese (optional) Use goat cheese for a creamier texture
- 1/4 cup Maple syrup Honey is a great alternative
- 2 tablespoons Apple cider vinegar White wine vinegar is a good substitute
- 1 teaspoon Dijon mustard Yellow mustard can be used as well
Instructions
Preparation and Roasting
- Preheat the oven to 400°F (200°C).
- Slice the delicata squash in half lengthwise and remove the seeds. Cut into half-moon shapes.
- Toss the squash with olive oil, salt, and pepper, then place on a baking sheet.
- Roast for 25-30 minutes, until caramelized and tender.
Prepare the Salad Base
- Combine mixed greens, walnuts, cranberries, and feta cheese in a large bowl.
Make the Dressing
- Whisk together the maple syrup, apple cider vinegar, and Dijon mustard in a separate bowl.
- Cool the roasted squash slightly before adding it to the salad.
- Drizzle the maple vinaigrette over the salad and toss gently to combine. Serve warm or at room temperature.
Notes
Use fresh ingredients to enhance flavor and nutrition. Roast the squash until slightly charred for a deeper flavor. For extra crunch, consider adding roasted chickpeas to the salad. Let the salad sit for a few minutes before serving to allow flavors to meld. If short on time, try a quick 5-cup salad as a speedy alternative.