This beautiful roasted delicata squash salad is the perfect fall side dish – slices of delicata squash roasted until tender on top of a bed of greens and a simple dressing, this is one dish you’ll want for your holiday table! Gluten-free and vegan too.
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What is Delicata Squash?
Delicata squash is a variety of winter squash that is oblong in shape with an edible skin that’s pale yellow with green stripes.
Because it’s only available from late summer to early winter, you have to take advantage of it during this time of year.
Cooking with Delicata Squash
A long time ago, I’d seen Ashley’s recipe for delicata squash with brown butter and cocoa nibs, and found that I simply couldn’t keep the picture of the beautiful squash – roasted and fresh from the oven – out of my head.
When I saw the basket of delicata squash at the entrance of my local Trader Joe’s during the fall of 2015 when we lived in Washington, D.C., I couldn’t resist grabbing a few.
While we were paying for the groceries at the counter, Juan asked me what I was going to do with the delicata squash. I shrugged my shoulders at him and grinned, “Don’t know, but I’ll figure that out“.
Delicata Squash Salad
It just took a few days of the produce sitting on my countertop for me to get inspired. So I let the delicata squash sit on my kitchen counter, right next to the tray which is home to the jars of rice, sauces and salt.
Inspiration finally struck. After days of eating heavier dishes, my body was craving a lighter, more vibrant meal.
When I saw the large bag of salad greens in my fridge, I knew immediately that I’d make a fall-inspired delicata salad that was both refreshing, filling and also flavorful, and perfect for a Thanksgiving menu.
Filled with fall flavors that delights your tastebuds in every single way: the sweetness of dried cranberries and roasted squash, the spicy kick of paprika and red chili pepper flakes, the saltiness of soft cheese and fresh, crunchy greens, all bound together with extra virgin olive oil.
A flavorful salad to main courses and that sounds and looks this good doesn’t need much convincing, but I’ll tell you anyway – make it today because you won’t regret any minute of it!
Why This Recipe Works:
- Simple Ingredients: The main ingredients of this roasted delicata squash salad recipe are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: All you need is less than 10 minutes of prep time, then just let the oven do the work and assembling the salad comes together in just 1 minute!
- Totally Gluten-Free, Dairy-Free & Vegan: The best part is that this delicious fall salad is 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease or gluten or lactose intolerances, or those simply on a gluten-free or vegan diet, can enjoy it without issues!
Ingredients You’ll Need + Recipe Notes/Substitutions:
Here’s an overview of the ingredients required for this roasted delicata squash salad.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
- Delicata Squash: Delicata squash is the star ingredient here, but if you don’t have access to it, you may also use butternut squash, pumpkin or sweet potatoes.
- Ground Paprika & Red Pepper Flakes: I like using a pinch of ground paprika and crushed red pepper flakes to add a bit of heat. However, if you don’t like spice or heat, feel free to leave these two out instead.
- Salad Greens: I used a store-bought packet with a mix of different salad greens (you can use peppery arugula, baby spinach, or any other greens you enjoy).
- Cheese: I used dairy-free cheese to keep this recipe dairy-free and vegan. However, if you are not lactose-intolerant, go ahead and use regular cheese instead (you can use softer cheeses such as gouda cheese, feta cheese or brie, or harder cheeses such as parmesan or Swiss cheese).
- Dried Cranberries: Since this is a fall salad, I added a sprinkle of dried cranberries to add to the festive feel as well as to add some natural sweetness. Alternatively, you can also use dried blueberries or raisins.
- Balsamic Vinegar: I used balsamic vinegar to make a balsamic dressing, but you can also use apple cider vinegar or lemon juice to get a tangy dressing as well.
How to Make Delicata Squash Salad (Step by Step):
1. Preheat
Preheat the oven to 400F (200C) and adjust the oven rack to the top third of the oven. Prepare a large rimmed baking sheet by lining it with parchment paper.
2. Cut Delicata Squash and Toss with Oil
Cut delicata squash into half lengthwise, and remove the seeds before cutting each half into 1-inch half-circle slices.
(TIP: Make sure you use a sharp knife as the uncooked skin may be a little tough).
In a large mixing bowl, toss the delicata squash slices with 3 tablespoons of olive oil until each slice of squash is coated evenly with oil.
3. Place Squash Slices on Baking Sheet
Place the oil-coated squash on the prepared baking sheet and sprinkle with ground paprika (generously if you like more heat, cautiously if you just want a bit of heat).
4. Roast Until Tender
Roast the delicata squash slices in the preheated oven for 40 minutes, until they are tender, turning over once after the first 30 minutes.
5. Assemble Salad
Divide the salad greens, cranberries, gouda cheese and roasted delicata squash evenly between two plates, garnish with red chili pepper flakes, and add a pinch of salt, balsamic vinegar and a little olive oil and mix.
Alternatively, you can toss all the ingredients in a large bowl, mix the salad with the dressing and then serve.
Dish by Dish Tips/Tricks:
- No Delicata Squash? Delicata squash is the star ingredient here, but if you don’t have access to it, you may use butternut squash or sweet potatoes instead.
- Double or Triple Recipe: This recipe makes 2 servings, but you can easily double or triple the recipe if you’re bringing it for a potluck or Thanksgiving dinner.
- Switch Up the Dressing: I made a balsamic vinaigrette, but you can always make a honey mustard dressing by mixing honey with Dijon mustard and a little oil.
Recipe FAQs:
It’s best to store the cooked delicata squash separately from the other ingredients, but if the salad has already been dressed and tossed together, place the salad in an airtight container and store in the refrigerator for up to 2 days.
Other Salad Recipes You’ll Love:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintRoasted Delicata Squash Salad
- Total Time: 50 mins
- Yield: 2 servings 1x
- Diet: Vegan
Description
This beautiful roasted delicata squash salad is the perfect fall side dish – slices of delicata squash roasted until tender on top of a bed of greens and a simple dressing, this is one dish you’ll want for your holiday table! Gluten-free and vegan too.
Ingredients
- 2 delicata squash, seeds removed, and cut into 1-inch half-circle slices
- 1 teaspoon ground paprika
- 4 cups fresh salad greens
- 1/2 cup sliced dairy-free cheese
- 1/2 cup dried cranberries
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon balsamic vinegar
- 5 tablespoons extra virgin olive oil, divided
- Salt to taste
Instructions
- Preheat: Preheat oven to 400F (200C) and prepare a large baking sheet.
- Cut Delicata Squash and Toss With Oil: Cut delicata squash into half lengthwise, and remove the seeds before cutting each half into 1-inch half-circle slices. Place the cut squash slices in a large mixing bowl and toss squash with 3 tablespoons of olive oil until squash is coated evenly with oil.
- Place Squash Slices on Baking Sheet: Place the oil-coated squash on the prepared baking sheet and sprinkle with ground paprika (generously if you like more heat, cautiously if you just want a bit of heat).
- Roast Until Tender: Roast the delicata squash slices in the preheated oven for 40 minutes, until they are tender, turning over once after the first 30 minutes.
- Assemble Salad: Divide the salad greens, cranberries, gouda cheese and roasted delicata squash evenly between two plates, garnish with red chili pepper flakes, and add a pinch of salt, balsamic vinegar and a little olive oil and mix.
Notes
Delicata Squash: Delicata squash is the star ingredient here, but if you don’t have access to it, you may also use butternut squash or sweet potatoes.
Ground Paprika & Red Pepper Flakes: I like using a pinch of ground paprika and crushed red pepper flakes to add a bit of heat. However, if you don’t like spice or heat, feel free to leave these two out instead.
Salad Greens: I used a store-bought packet with a mix of different salad greens (you can use arugula, spinach, or any greens you enjoy).
Cheese: I used dairy-free cheese to keep this recipe dairy-free and vegan. However, if you are not lactose-intolerant, go ahead and use regular cheese instead (you can use softer cheeses such as gouda, feta or brie, or harder cheeses such as parmesan or Swiss cheese).
Balsamic Vinegar: I used balsamic vinegar to make a balsamic dressing, but you can also use apple cider vinegar or lemon juice to get a tangy dressing as well.
Dried Cranberries: Since this is a fall salad, I added a sprinkle of dried cranberries to add to the festive feel as well as to add some natural sweetness. Alternatively, you can also use dried blueberries or raisins.
Storing: It’s best to store the cooked delicata squash separately from the other ingredients, but if the salad has already been dressed and tossed together, place the salad in an airtight container and store in the refrigerator for up to 2 days.
Inspired by: Not Without Salt
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Side Dish
- Method: Baking
- Cuisine: Western
Grace Lim says
Hello Felicia!
I am not sure whether I can find this delicata squash here in SG, but roasting any other squash can have the same outcome to go with my salad green.
Instead of just taking the garden green for salad, it is a nice change to add the roasted squash to give a change in texture and taste to the usual garden salad that I take.
Thank you Felicia!
Mum
Felicia Lim says
Hi mummy, yes the roasted delicata squash is a good addition to a salad 😉