Delicata Squash Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 people
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Calories
424 kcal
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Cuisine
Mediterranean
Delicata Squash Salad
Description
The salad features delicata squash sliced into half rounds, seasoned with olive oil, kosher salt, and black pepper, then roasted at 425°F until tender and golden. Toasted pistachios add a nutty crunch, while fresh arugula provides a peppery base. Sweetness comes from pomegranate arils and dried cranberries, balanced by the slight saltiness of crumbled feta and thinly sliced red onion.
A dressing made from olive oil, balsamic vinegar, honey, salt, and pepper lightly coats the salad, complementing the natural sweetness of the roasted squash and fruit. The salad is served immediately to retain the contrast between warm squash and fresh greens.
When delicata squash is unavailable, acorn squash can be roasted similarly for comparable flavor and texture. The assembled salad offers a seasonal dish featuring a blend of fresh and roasted elements suitable as a side or light meal.
Ingredients
For the Salad
- 2 delicata squash around 1 and ¼ pounds total, medium
- 1 tablespoon olive oil
- salt kosher sea salt, freshly cracked pepper
- black pepper kosher sea salt, freshly cracked pepper
- 4 arugula baby, heaping cups
- 1 cup pomegranate arils
- ⅓ cup dried cranberries
- ⅓ cup pistachios raw
- ¼ red onion thinly sliced
- 3 to 4 ounces feta cheese crumbled
For the Balsamic
- 4 tablespoons olive oil
- 2 tablespoon balsamic vinegar
- ½ teaspoon honey
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
Instructions
- Preheat the oven to 425 degrees F. Slice the squash into ½-inch wide rounds and then cute each round in half. Use a spoon to scoop out the seeds from each round. Drizzle the squash with a generous tablespoon of olive oil and a sprinkle of sea salt. Toss to combine. Roast for about 30 minutes or until the squash is tender and golden, flipping halfway.
- In a medium skillet over medium-low heat, toast the pistachios, stirring frequently, until they are fragrant and lightly golden on the edges. Remove from heat.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey with a pinch of salt and pepper.
- Once the squash has had a few minutes to cool, combine the arugula, pomegranate, dried fruit, toasted nuts, sliced red onion, crumbled feta and squash in a serving bowl. Toss with enough dressing to lightly coat the leaves. Serve immediately.
Notes
- Acorn squash can be substituted for delicata squash by roasting it the same way.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 42g | 14% |
| Protein | 8g | 16% |
| Fat | 28g | 43% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 19mg | 6% |
| Sodium | 256mg | 11% |
| Potassium | 1040mg | 22% |
| Fiber | 7g | 28% |
| Sugar | 21g | 42% |
| Vitamin A | 3276IU | 66% |
| Vitamin C | 33mg | 37% |
| Calcium | 191mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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