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Roasted delicata squash salad with mixed greens, toasted walnuts, dried cranberries and maple vinaigrette served on a white platter.

Delicata Squash Salad with Cranberries and Walnuts

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

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