Autumn Delicata Squash Salad

As the leaves change and fall sets in, there’s nothing better than enjoying a vibrant, hearty autumn salad. This Autumn Delicata Squash Salad combines the perfect blend of sweet, spicy, and creamy, making it a must-try dish for your seasonal table. Featuring roasted delicata squash, creamy avocado, crunchy pumpkin seeds, and juicy pomegranate arils, it’s a dish that can serve as either a side or the main course.

Why You’ll Love This Autumn Delicata Squash Salad

This salad stands out due to its rich textures and flavors, with the roasted delicata squash being the star. The squash offers a sweet and velvety texture, perfectly complemented by the crunchy pumpkin seeds, creamy avocado, and the burst of freshness from the pomegranate. It’s the ideal dish for fall, a time when the harvest is bountiful, and ingredients like squash and kale are in full swing. The versatility of this recipe allows you to customize the ingredients to suit your taste, and it’s great for various occasions—from casual dinners to holiday feasts like Thanksgiving.

What is Delicata Squash?

Delicata squash, often referred to as the “sweet potato squash,” is a smaller, sweeter variety of winter squash. It has a velvety flesh that caramelizes beautifully when roasted. One of the best parts about delicata squash is that its skin is edible, adding extra texture and flavor to dishes without the need for peeling. It’s the perfect squash to use in this autumn salad, bringing a delicate sweetness to balance out the other ingredients.

How to Prepare Delicata Squash for Roasting

Roasting delicata squash is straightforward and quick. Here’s how you can prepare it for this salad:

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Cut the Squash

Slice the squash in half lengthwise and scoop out the seeds. Then, cut each half into ½-inch thick half-moon slices.

Season the Squash

Toss the squash slices with olive oil, maple syrup, cumin, chili powder, smoked paprika, and a pinch of cinnamon for a perfectly balanced sweet-spicy flavor.

Roast the Squash

Spread the seasoned squash on a rimmed baking sheet and roast at 425°F for about 25 minutes, turning halfway through for even roasting.

Ingredients for Autumn Delicata Squash 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. smoked paprika
• 1/4 tsp. ground cinnamon
• 1/4 cup pumpkin seeds
• 1 small shallot, thinly sliced
• 1 bunch lacinato kale, chopped (sub mixed greens or romaine)
• 1 ripe avocado, sliced
• 1/4 cup goat cheese or feta (optional)
• 1/4 cup pomegranate arils

For the 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
• 1/4 tsp. cayenne pepper

How to Assemble the Autumn Delicata Squash Salad

1. Roast the Squash: Follow the roasting method mentioned above.
2. Pickle the Shallots: Toss the thinly sliced shallots in apple cider vinegar and let them sit while the squash roasts.
3. Prepare the Dressing: In a small jar or bowl, whisk or shake together olive oil, tahini, maple syrup, Dijon mustard, apple cider vinegar, thyme, salt, and cayenne pepper.
4. Massage the Kale: In a large bowl, massage a bit of dressing into the chopped kale to soften the leaves.
5. Assemble the Salad: Place the kale on a serving platter, top with the roasted squash, avocado slices, pumpkin seeds, goat cheese, and pomegranate arils. Drain the vinegar from the shallots and scatter them on top. Drizzle the remaining dressing over the salad and serve.

Serving Suggestions for Your Autumn Delicata Squash Salad

This Autumn Delicata Squash Salad is not just a side; it can be a standalone dish or paired with various mains:

• Roasted Turkey or Chicken: Perfect for the holidays or any roasted poultry dish, offering a fresh, balanced contrast to rich meats.
• Vegan Meatloaf: For those following a plant-based diet, this salad complements vegan meatloaf beautifully.
• Pasta: It pairs wonderfully with creamy pasta dishes, such as Creamy Red Pepper Pasta or a hearty Chicken Florentine Pasta.
• Soup: Serve with a warming soup like Pasta e Ceci for a comforting fall meal.

Make-Ahead and Storage Tips

• Make-Ahead: You can prepare the dressing up to 3 days in advance. Simply store it in the fridge and shake it well before using. The squash can also be sliced and seasoned up to one day ahead, saving you time when it’s time to assemble.
• Storage: Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. The kale is hearty enough to stay fresh even when dressed in advance.

FAQs

Related recipes

For additional recipe inspiration, you can explore these delicious dishes that pair perfectly with the Autumn Delicata Squash Salad. Start your day with some warm and flaky Crescent Roll Breakfast Recipes, or enjoy a savory side with the Easy Breakfast Potatoes Recipe. If you’re craving something cheesy and satisfying, try the Easy Breakfast Pizza Recipe. These recipes offer a wonderful complement to the fresh and vibrant flavors of the squash salad.

Autumn Delicata Squash Salad

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• Author: Jake
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This Autumn Delicata Squash Salad combines roasted delicata squash, creamy avocado, crunchy pumpkin seeds, and juicy pomegranate arils for a festive, flavorful fall dish. Perfect as a side or the main course!

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Ingredients

Units USM Scale 1x2x3x

• 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. smoked paprika
• 1/4 tsp. ground cinnamon
• 1/4 cup pumpkin seeds
• 1 small shallot, thinly sliced
• 1 bunch lacinato kale, chopped (sub mixed greens or romaine)
• 1 ripe avocado, sliced
• 1/4 cup goat cheese or feta (optional)
• 1/4 cup pomegranate arils

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Instructions

1. Preheat the oven to 425°F. Slice the delicata squash in half lengthwise, scoop out seeds, and cut each half into ½-inch thick half-moon slices. Toss with olive oil, maple syrup, cumin, chili powder, smoked paprika, and cinnamon.
2. Spread the squash on a rimmed baking sheet and roast for 25 minutes, flipping halfway through.
3. While the squash roasts, pickle the shallots in apple cider vinegar and set aside.
4. In a small bowl or jar, combine olive oil, tahini, maple syrup, Dijon mustard, apple cider vinegar, thyme, salt, and cayenne pepper to make the dressing.
5. Massage a bit of dressing into the chopped kale to soften the leaves.
6. Assemble the salad by placing the kale on a platter, followed by roasted squash, avocado, pumpkin seeds, goat cheese (optional), pomegranate arils, and the pickled shallots.
7. Drizzle the remaining dressing over the salad and serve.

Equipment

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Notes

For a vegan version, omit the cheese or use a plant-based cheese alternative. The squash can be served warm, making this a comforting fall dish.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Salad
• Method: Roasted
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 12g
• Sodium: 200mg
• Fat: 22g
• Saturated Fat: 4g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 7g
• Protein: 7g
• Cholesterol: 5mg

Final thoughts

This Autumn Delicata Squash Salad is the ultimate fall dish, bursting with seasonal flavors and textures. With its perfect balance of sweet, spicy, creamy, and crunchy, it’s a dish that is sure to impress guests and become a staple on your autumn menu. Whether enjoyed as a side or a main, this salad is an excellent way to celebrate the best of the season. Give it a try and embrace the rich, delicious flavors of fall.

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