Maple Roasted Delicata Squash Salad
User Reviews
4.6
Maple Roasted Delicata Squash Salad
Description
This salad centers around delicata squash, sliced thin and roasted at high heat with olive oil, salt, pepper, and a drizzle of pure maple syrup, creating sweet, caramelized edges alongside tender texture. The combination of earthy squash and sweet candied pecans and dried cranberries adds layers of flavor and crunch, offset by creamy avocado and tangy feta cheese.
The dressing incorporates a blend of acidity from balsamic vinegar and lemon juice, sweetness from maple syrup, and pungency from Dijon mustard and garlic, balanced by olive oil and seasoning. It complements the roasted squash and fresh greens, bringing brightness and unity to the dish.
This salad is suitable as a light main course or a substantial side dish, showcasing autumnal flavors and seasonal ingredients. Its components can be prepared in advance, making assembly convenient.
Prepare the salad dressing and candied pecans ahead of time to save time when assembling. Variations in toppings or greens can adapt the recipe for different tastes or seasonal availability.
Ingredients
For the Salad:
- 2 delicata squash washed, medium size
- 1 tablespoon olive oil
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 2 tablespoons pure maple syrup
- 6 cups salad greens
- 1 avocado sliced
- 1/2 cup pecans roughly chopped, candied
- 1/3 cup dried cranberries
- 1/4 red onion thinly sliced
- 1/3 cup feta cheese crumbled, 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 garlic minced, small clove
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
Instructions
- Preheat the oven to 425 degrees F. Line a large baking sheet with aluminum foil.
- With a sharp knife, cut the squash in half lengthwise. Use a spoon to scoop out the seeds. Cut the squash into 1/4-inch thick slices.
- Place the rounds on the prepared baking sheet and drizzle with olive oil. Toss with your hands until well coated. Season with salt and pepper.
- Bake for 15 minutes and remove the pan from the oven. With a spatula, flip the squash over. Drizzle the squash evenly with the maple syrup. Return the pan to the oven and bake for 10 to 15 more minutes, or until the squash is tender and golden. Remove from the oven and set aside.
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, lemon juice, maple syrup, Dijon, garlic, salt, and pepper.
- In a large bowl or on a large platter, combine the salad greens, avocado slices, candied pecans, dried cranberries, red onion, and cheese. Top with room temperature delicata squash. Drizzle with dressing and serve immediately.
Notes
- The salad dressing and candied pecans can be prepared in advance for convenience.
- Variations to the salad ingredients and toppings allow customization based on preference or season.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 7mg | 2% |
| Sodium | 161mg | 7% |
| Potassium | 787mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 18g | 36% |
| Vitamin A | 2603IU | 52% |
| Vitamin C | 33mg | 37% |
| Calcium | 109mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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