If you’re craving a salad that’s bursting with vibrant fall flavors and textures, you’ve got to try this Maple Roasted Delicata Squash Salad Recipe. It beautifully balances sweet, savory, tart, and creamy elements in every bite, featuring tender maple-roasted delicata squash nestled on a bed of fresh greens, accented by the crunch of candied pecans, the tang of feta cheese, and the bright zing of a homemade balsamic vinaigrette. This dish is as stunning on the table as it is delicious, making it an absolute favorite for Thanksgiving or any cozy autumn meal.
Ingredients You’ll Need
The magic of this salad shines through its thoughtfully simple ingredients. Each component adds a unique burst of flavor or texture that makes the dish shine without complicating your prep time. From creamy avocado to sweet dried cranberries, every bite feels balanced and indulgent.
- 2 medium delicata squash: Choose squash that is firm and unblemished for the best roasting results.
- 1 tablespoon olive oil: This helps the squash roast to golden perfection with a slight crisp edge.
- Kosher salt and black pepper: Essential for seasoning and enhancing natural flavors.
- 2 tablespoons pure maple syrup: Adds a delicate sweetness and caramelizes the squash as it roasts.
- 6 cups salad greens: A fresh, crisp base like mixed greens or baby spinach works wonderfully here.
- 1 avocado, sliced: Creaminess that complements the roasted squash beautifully.
- 1/2 cup candied pecans, roughly chopped: Adds irresistible crunch and a touch of sweetness.
- 1/3 cup dried cranberries: Brings a pop of tartness and chewy texture.
- 1/4 red onion, thinly sliced: Provides sharpness and color contrast.
- 1/3 cup crumbled feta cheese or goat cheese: For that savory creaminess that pulls everything together.
- For the dressing: 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon lemon juice, 2 teaspoons pure maple syrup, 1 teaspoon Dijon mustard, 1 small clove garlic (minced), Kosher salt, and freshly ground black pepper – simple yet packed with flavor.
How to Make Maple Roasted Delicata Squash Salad Recipe
Step 1: Prepare and Roast the Delicata Squash
Start by preheating your oven to 425 degrees Fahrenheit and lining a baking sheet with foil for easy cleanup. Slice the delicata squash in half lengthwise, scoop out the seeds, and cut into uniform 1/4-inch rounds. Drizzle with olive oil and season generously with kosher salt and black pepper. Spread them out on the baking sheet so each piece gets lovely heat and air circulation to roast evenly.
Step 2: Roast and Glaze with Maple Syrup
Pop the squash rounds in the oven for about 15 minutes. When you take them out, gently flip each slice and drizzle the maple syrup over the top. Return them to the oven and roast for another 10 to 15 minutes until they are golden and tender. This step is what gives the salad its namesake delightful sweetness and caramelized edges you’ll want to savor.
Step 3: Whisk Together the Dressing
While the squash is roasting, mix the dressing ingredients in a small bowl or jar: olive oil, balsamic vinegar, lemon juice, maple syrup, Dijon mustard, minced garlic, salt, and pepper. Whisk or shake until fully combined. This dressing perfectly ties the salad’s flavors together with a tangy, sweet, and slightly sharp profile.
Step 4: Assemble the Salad
Lay your greens in a large bowl or on a serving platter, then scatter the sliced avocado, candied pecans, dried cranberries, thinly sliced red onion, and crumbled feta cheese all over. Gently layer the warm maple roasted delicata squash on top. Drizzle the dressing over everything just before serving to keep the greens crisp and fresh.
How to Serve Maple Roasted Delicata Squash Salad Recipe
Garnishes
Sprinkle additional chopped candied pecans or some freshly chopped herbs like parsley or thyme for an extra pop of color and flavor. A few more cranberries tossed on top brighten the plate and keep every forkful interesting.
Side Dishes
This salad pairs beautifully with roasted chicken, grilled salmon, or even alongside a hearty grain like quinoa or farro. Its balance of sweetness and tang makes it an excellent complement to savory mains.
Creative Ways to Present
Try serving this salad in individual glass bowls or mason jars for a charming presentation at parties or Thanksgiving dinner. You can also build it as a layered salad, placing ingredients in clear containers for a vibrant visual effect before tossing to combine.
Make Ahead and Storage
Storing Leftovers
Store leftover salad components separately if possible to keep textures fresh—greens in one container and roasted squash in another. Assemble just before eating to avoid sogginess.
Freezing
This salad is best enjoyed fresh as freezing the delicata squash and greens will affect their texture. However, the roasted squash can be frozen on its own for up to three months if you want to prep in advance.
Reheating
To reheat leftover roasted squash, warm gently in a skillet or oven until heated through. Avoid microwaving to preserve its caramelized texture. Then toss with fresh greens and toppings for a quick salad revival.
FAQs
Can I use a different type of squash in this salad?
Absolutely! While delicata squash is ideal for its tender skin and sweet flavor, you could substitute with butternut or acorn squash, though roasting times may vary slightly.
Is there a vegan option for this salad?
Yes! Simply swap out the feta or goat cheese for a plant-based cheese alternative or nutritional yeast for a cheesy flavor without dairy.
How do I prevent the avocado from browning?
Adding avocado last minute and tossing it gently with lemon juice or the salad dressing helps slow browning, keeping it fresh and green longer.
Can the dressing be made ahead of time?
Definitely! The dressing stores well in the fridge for up to a week. Just give it a good shake or whisk before drizzling over your salad.
What type of salad greens work best?
A mix of tender baby spinach, arugula, and baby kale offers a nice balance of peppery, earthy, and sweet notes, perfectly spotlighting the roasted squash and toppings.
Final Thoughts
This Maple Roasted Delicata Squash Salad Recipe has quickly become one of my go-to dishes when I want something seasonal, satisfying, and just a little bit special. It’s easy to put together, stunning to look at, and packs every bite with delightful contrasts. I can’t recommend it enough — so grab your ingredients, get roasting, and enjoy a fresh taste of fall with friends and family!
Print
Maple Roasted Delicata Squash Salad Recipe
- Total Time: 35 minutes
- Yield: 6 servings
Description
This Maple Roasted Delicata Squash Salad is a vibrant, flavorful fall salad combining tender maple-glazed delicata squash, fresh greens, creamy avocado, tangy feta cheese, sweet dried cranberries, and crunchy candied pecans. Finished with a zesty balsamic vinaigrette, this salad is an ideal side for Thanksgiving or any seasonal meal, delivering a perfect balance of sweet, savory, and tangy flavors.
Ingredients
For the Salad:
- 2 medium delicata squash, washed
- 1 tablespoon olive oil
- Kosher salt and black pepper, to taste
- 2 tablespoons pure maple syrup
- 6 cups salad greens
- 1 avocado, sliced
- 1/2 cup candied pecans, roughly chopped
- 1/3 cup dried cranberries
- 1/4 red onion, thinly sliced
- 1/3 cup crumbled feta cheese or goat cheese
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 2 teaspoons pure maple syrup
- 1 teaspoon Dijon mustard
- 1 small clove garlic, minced
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 425°F (220°C) and line a large baking sheet with aluminum foil for easy cleanup.
- Prep the delicata squash: Using a sharp knife, cut each delicata squash in half lengthwise. Scoop out the seeds with a spoon, then slice each half into 1/4-inch thick rounds.
- Coat and season squash: Arrange the squash rounds on the prepared baking sheet. Drizzle with olive oil and toss with your hands to coat evenly. Season generously with kosher salt and black pepper.
- First bake: Bake the squash in the preheated oven for 15 minutes until they begin to soften and lightly brown.
- Add maple syrup and continue baking: Remove the pan, flip the squash slices carefully using a spatula, drizzle evenly with 2 tablespoons maple syrup, then return to the oven and bake for another 10 to 15 minutes until tender and caramelized.
- Make the dressing: In a small bowl or jar, whisk together olive oil, balsamic vinegar, lemon juice, maple syrup, Dijon mustard, minced garlic, salt, and pepper until well combined.
- Assemble the salad: On a large platter or in a big bowl, combine the salad greens, sliced avocado, candied pecans, dried cranberries, thinly sliced red onion, and crumbled feta cheese.
- Add roasted squash and dress: Top the salad with the warm, maple-roasted delicata squash. Drizzle the prepared balsamic dressing over the salad right before serving, and toss gently if desired.
Notes
- Delicata squash skins are edible when roasted and become tender, so no need to peel.
- For an extra crunch, toast the candied pecans briefly before adding to the salad.
- Adjust the sweetness of the salad by adding more or less maple syrup in the roasting and dressing stages.
- Substitute goat cheese for feta if preferred for a creamier texture.
- Serve immediately to enjoy the contrast of warm roasted squash and crisp greens.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
