Autumn Delicata Squash Salad
Autumn Delicata Squash Salad is a seasonal delight that showcases tender roasted delicata squash combined with crisp mixed greens, juicy pomegranate seeds, and creamy feta cheese. Tossed in a zesty balsamic vinaigrette, this vibrant salad is not only visually appealing but also offers a harmonious blend of sweet and savory flavors. Perfect for Thanksgiving gatherings or cozy dinners at home, it’s easy to prepare yet impressive enough to wow your guests.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 medium delicata squash (about 1 pound)
- 4 cups mixed greens (arugula and spinach)
- 1 cup pomegranate seeds
- ½ cup crumbled feta cheese
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the delicata squash in half lengthwise, scoop out seeds, and slice into half-moon shapes about ½ inch thick. Toss with olive oil, salt, and pepper.
- Spread the squash on the baking sheet and roast for 25–30 minutes until tender and caramelized.
- In a large bowl, combine mixed greens. Add sliced red onions or nuts if desired.
- Whisk together olive oil and balsamic vinegar in a small bowl; season with salt and pepper. Drizzle over the greens.
- Once the squash is done roasting, let it cool slightly before adding it to the salad along with pomegranate seeds and crumbled feta. Toss gently to combine.
Nutrition
- Serving Size: 1 cup (220g)
- Calories: 210
- Sugar: 6g
- Sodium: 410mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg