Autumn Delicata Squash Salad with Creamy Maple-Mustard Dressing

A stunning fall salad that’s both hearty and refreshing — this Autumn Delicata Squash Salad celebrates the season’s best produce with a beautiful balance of textures and flavors. Roasted delicata squash and crunchy pumpkin seeds bring warmth and depth, while kale, avocado, goat cheese, and pomegranate add color and freshness. Tossed with a tangy, subtly sweet Creamy Maple-Mustard Dressing, it’s the perfect side or light main for cozy autumn gatherings.

Ingredients

For the Salad

• 1 lb. delicata squash
• 2 Tbsp. extra-virgin olive oil
• 1 Tbsp. maple syrup
• 1 tsp. ground cumin
• 1/2 tsp. chili powder
• 1/2 tsp. hot or smoked paprika
• 1/2 tsp. kosher salt
• 1/4 tsp. ground cinnamon
• 1/4 cup pumpkin seeds (pepitas)
• 1 small shallot, very thinly sliced
• 2 Tbsp. apple cider vinegar
• 1 bunch lacinato kale, stems and ribs removed, chopped
  (or substitute mixed greens, baby kale, or romaine)
• 1 ripe avocado, sliced or cubed
• 1/4 cup crumbled goat cheese, feta, or cotija
• 1/4 cup pomegranate arils

Creamy Maple-Mustard Dressing

• 3 Tbsp. extra-virgin olive oil
• 2 Tbsp. apple cider vinegar
• 2 Tbsp. tahini
• 1 Tbsp. maple syrup
• 2 tsp. Dijon mustard
• 1 tsp. fresh thyme leaves
• 1/2 tsp. kosher salt
• 1/4 tsp. cayenne pepper

👨‍🍳 Instructions

Step 1: Roast the Squash

Preheat your oven to 425°F (220°C).
Slice the delicata squash in half lengthwise and scoop out the seeds and stringy flesh. Cut each half into 1/2-inch thick half-moon slices.

In a large bowl, whisk together olive oil, maple syrup, cumin, chili powder, paprika, salt, and cinnamon. Add the squash and toss until evenly coated.

Spread the slices on a rimmed baking sheet in a single layer. Roast for 25 minutes, flipping halfway through.

During the last 5 minutes, scatter pumpkin seeds over the baking sheet and toss lightly so they absorb the spiced oil. Roast until the squash is tender and caramelized, and the seeds are golden.

Step 2: Pickle the Shallots

While the squash roasts, place the thinly sliced shallots in a small bowl and pour in the apple cider vinegar.
Let them sit for at least 25 minutes — this quick pickle softens their bite and adds tang to the salad.

Step 3: Make the Dressing

In a small jar or bowl, combine olive oil, apple cider vinegar, tahini, maple syrup, Dijon mustard, thyme, salt, and cayenne.
Whisk (or shake if using a jar) until smooth and creamy. Adjust seasoning to taste.

Step 4: Massage the Kale

Place chopped kale in a large mixing bowl. Add 1 to 2 tablespoons of the dressing and gently massage the leaves for about 15 seconds, until they turn darker and slightly tender.
This step enhances flavor and improves texture.

Step 5: Assemble the Salad

Transfer the kale to a serving platter. Layer on roasted squash and toasted pumpkin seeds, followed by avocado, crumbled cheese, and pomegranate arils.
Drain the vinegar from the shallots and scatter them over the top.

Drizzle the remaining dressing generously across the salad.

Serving Suggestions

This salad is a showstopper for holiday tables, fall dinners, or meal prep lunches. It pairs beautifully with:

• Roasted chicken or turkey
• Grilled salmon or shrimp
• A cozy bowl of soup (like butternut squash or miso udon)

Serve warm or at room temperature.

💡 Tips & Variations

• Make it vegan: Use vegan cheese or skip it entirely.
• Add grains: Toss in cooked farro, quinoa, or wild rice for extra heartiness.
• Meal prep: The roasted squash and dressing can be made up to 2 days in advance.
• Storage: Store leftovers in an airtight container in the fridge for up to 2 days. For best texture, add avocado and dressing just before serving.

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