Roasted Delicata Squash Salad with Pomegranate, Feta & Maple Dijon Vinaigrette
Servings: 6
A colorful seasonal vegetarian salad with roasted delicata squash, bitter greens, pomegranate, feta, toasted seeds, herbs, and maple Dijon vinaigrette.
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Ingredients
- 2 medium delicata squash
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika or ground cumin optional
- 4 cups radicchio arugula, baby kale, or mixed greens
- 1/2 cup pomegranate arils
- 1/3 cup crumbled feta or goat cheese
- 1/4 cup toasted pumpkin seeds pistachios, or walnuts
- 2 tablespoons fresh parsley dill, or mint
- Microgreens optional
- 1/2 cup cooked farro quinoa, or couscous, optional
Maple Dijon Vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar or red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- 1 small garlic clove grated
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Halve delicata squash lengthwise, scoop out seeds, and slice into half-moons.
- Toss squash with olive oil, salt, pepper, and smoked paprika or cumin if using.
- Roast for 22–28 minutes, flipping halfway through, until tender and golden.
- Whisk together all vinaigrette ingredients.
- Arrange greens on a platter or in a shallow bowl.
- Add cooked grains if using.
- Layer roasted squash over the greens.
- Top with pomegranate, feta, toasted seeds or nuts, and herbs.
- Drizzle with vinaigrette just before serving.
Notes
Delicata squash does not need to be peeled. Wash well before using. For a heartier dish, add farro, quinoa, couscous, lentils, or roasted chickpeas.