Description
This Autumn Delicata Squash Salad is bursting with warm fall flavors — caramelized delicata squash, creamy avocado, tangy goat cheese, and crunchy pumpkin seeds tossed in a luscious maple-mustard dressing. A perfect balance of savory, sweet, and spicy that makes this salad a seasonal standout.
Ingredients
- 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
- 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
- Prepare the squash: Preheat the oven to 400°F (200°C). Slice the delicata squash in half lengthwise, scoop out the seeds, and cut into 1/2-inch rings. Toss with olive oil, maple syrup, cumin, chili powder, paprika, salt, and cinnamon.
- Roast: Arrange squash in a single layer on a baking sheet. Roast for 20–25 minutes, flipping halfway, until golden and tender. Add pumpkin seeds to the sheet during the last 5 minutes to toast lightly.
- Marinate the shallots: In a small bowl, toss thinly sliced shallots with apple cider vinegar and let sit while preparing the salad to mellow their flavor.
- Make the dressing: In a separate bowl or jar, whisk together olive oil, apple cider vinegar, tahini, maple syrup, Dijon mustard, thyme, salt, and cayenne until creamy and smooth.
- Assemble the salad: In a large bowl, combine the chopped kale with a tablespoon of dressing and massage for 1–2 minutes until softened. Top with roasted squash, marinated shallots, avocado, crumbled goat cheese, pumpkin seeds, and pomegranate arils.
- Serve: Drizzle with additional dressing, toss gently, and serve immediately as a light meal or side dish.
Notes
- Make it vegan: Use dairy-free cheese or skip it entirely.
- Prep ahead: Roast the squash and make the dressing up to 2 days in advance for quick assembly.
- Optional add-ins: Roasted chickpeas, quinoa, or crispy prosciutto for added protein and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasted & Tossed
- Cuisine: American