Print

Roasted Delicata Squash Salad with Pomegranate and Feta

Roasted Delicata Squash Salad with Pomegranate and Feta
Print Recipe

Roasted Delicata Squash Salad with Pomegranate and Feta is a vibrant and nourishing dish that balances the natural sweetness of delicata squash with juicy pomegranate seeds and creamy feta cheese. Enhanced by fresh greens, toasted nuts, and a bright citrus dressing, this salad celebrates seasonal fall and winter produce while delivering a fresh, colorful, and flavorful meal or side dish.

Ingredients

Scale

Squash and Vegetables

  • 1 medium delicata squash (about 1 lb), sliced into 1/4 inch half-moons, skin on
  • 4 cups mixed greens (arugula, baby spinach, or preferred greens)
  • 1 cup pomegranate seeds (fresh)

Cheese and Nuts

  • 1/2 cup feta cheese, crumbled
  • 1/3 cup walnuts or pecans, toasted

Dressing

  • 3 tablespoons olive oil (extra virgin recommended)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey or maple syrup (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Garnish

  • 2 tablespoons fresh herbs (mint or parsley), chopped

Instructions

  1. Prepare and Roast the Squash: Slice the delicata squash into 1/4 inch thick half-moons, leaving the skin on. Toss the slices lightly with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast in a preheated oven at 425°F (220°C) for 20-25 minutes until golden and caramelized, flipping the slices halfway through cooking.
  2. Toast the Nuts: While the squash roasts, heat walnuts or pecans in a dry skillet over medium heat. Stir frequently until they become fragrant and lightly browned, about 4-6 minutes. Remove from heat and set aside to cool.
  3. Make the Dressing: In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, honey or maple syrup (if using), salt, and pepper until well combined to create a bright, balanced dressing.
  4. Assemble the Salad: In a large bowl, combine mixed greens, roasted delicata squash, pomegranate seeds, toasted nuts, and crumbled feta cheese. Toss gently with the dressing until all ingredients are evenly coated.
  5. Garnish and Serve: Sprinkle fresh chopped herbs such as mint or parsley over the salad for a refreshing aroma and pop of color. Serve immediately to enjoy the freshest taste and textures.

Notes

  • Choose firm delicata squash without soft spots for the best roasting results.
  • Do not overcrowd the baking sheet; give squash slices space to caramelize evenly.
  • Use fresh pomegranate seeds for juicier bursts of flavor compared to store-bought.
  • Adjust dressing ingredients gradually to balance acidity and sweetness to your preference.
  • Assemble the salad right before serving to keep greens crisp and feta creamy.

Nutrition

Keywords: Roasted Delicata Squash Salad, Pomegranate Salad, Feta Salad, Fall Salad, Winter Salad, Healthy Salad, Gluten Free Salad

Find it online: https://marysplate.com/roasted-delicata-squash-salad-with-pomegranate-and-feta/