5 from 20 votes
Delicata Squash Salad
Delicata Squash Salad combines roasted delicata squash rounds with fresh arugula, pomegranate seeds, dried cranberries, toasted pistachios, red onion, and crumbled feta. Tossed in a honey-balsamic vinaigrette, this salad mixes sweet, savory, and tangy flavors with textures ranging from tender squash to crunchy nuts and juicy fruit.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
people
Calories:
424 kcal
Course:
Side Dish, Salad
Cuisine:
Mediterranean
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
- black pepper Kosher salt and freshly ground
- salt 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.
Cup of Yum
Notes
- Acorn squash can be substituted for delicata squash by roasting it the same way.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 424
% 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.