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
