Delicata squash is one of autumn’s small miracles. Unlike butternut or acorn squash, its tender skin becomes perfectly edible after roasting, so there’s no peeling required. A quick toss with olive oil, a drizzle of maple syrup and a hint of smoked paprika is all it needs before the oven transforms it into sweet, caramelized crescents with lightly crisped edges.

The roasted squash is paired with peppery greens, creamy goat cheese, toasted walnuts and a scattering of dried cranberries for a salad that’s as colourful as the changing leaves outside. A simple maple vinaigrette ties everything together, balancing sweet, savoury and tangy flavours without overwhelming the vegetables.

Equally at home beside roast chicken or pork, or served as a light vegetarian lunch with a slice of crusty bread, this is one of those dependable autumn salads that appears elegant enough for guests yet comes together with very little effort.

Delicata Squash Salad with Cranberries and Walnuts

Print Recipe

Celebrate autumn with roasted delicata squash, peppery greens, creamy goat cheese, toasted walnuts and dried cranberries tossed in a simple maple vinaigrette. An elegant fall salad for Thanksgiving, harvest dinners or easy weekday lunches.

• Yield: Serves 4. 1x

Ingredients

Scale 1x2x3x

For the Squash

• 2 delicata squash (about 700 g or 1½ lb total)
• 30 ml or 2 tbsp olive oil
• 5 ml or 1 tsp maple syrup
• 2 ml or ½ tsp smoked paprika (optional)
• 2 ml or ½ tsp kosher salt
• Freshly ground black pepper, to taste

For the salad

• 120 g or 4 cups arugula, spinach or mixed greens
• 75 g or ½ cup crumbled goat cheese or feta
• 40 g or ⅓ cup toasted walnuts or pepitas
• 60 ml or 4 tbsp pomegranate seeds or dried cranberries (optional)

For the Maple Vinaigrette

• 45 ml or 3 tbsp olive oil
• 15 ml or 1 tbsp apple cider vinegar
• 5 ml or 1 tsp Dijon mustard
• 5 ml or 1 tsp maple syrup
• 5 ml or 1 tsp finely minced shallot
• Salt and pepper, to taste

Instructions

Prepare the Squash

1. Preheat oven to 200°C or 400°F.
2. Slice each squash lengthwise, scoop out the seeds, and cut into 1 cm (½ in) half-moons.
3. Toss squash with olive oil, maple syrup, smoked paprika, salt, and pepper.
4. Arrange in a single layer on a parchment-lined baking sheet.
5. Roast for 25 minutes, turning halfway, until golden and tender.

Make the Vinaigrette

1. In a small bowl or jar, whisk together olive oil, vinegar, mustard, maple syrup, shallot, salt, and pepper until emulsified.

Assemble the Salad

1. In a large bowl, combine greens, roasted squash, goat cheese, nuts, and optional pomegranate seeds.
2. Drizzle with vinaigrette and toss gently.
3. Serve immediately, warm or at room temperature.

• Author: Helen Kain