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Roasted Delicata Squash Autumn Salad

What Annie's Eating
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Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Salad


  • 2 delicata squash sliced lengthwise, seeded, and sliced into 1/2" half moon shapes
  • 2 Tablespoons Olive oil
  • 10 Ounces leafy greens - I love baby kale arugula, baby chard, etc. You can easily use one of these greens or buy a "power greens" mix at the market
  • Toppings:
  • Pomegranate Seeds
  • Toasted + chopped hazelnuts
  • Freshly shaved parmesan cheese omit this ingredient to keep the salad vegan
  • Freshly grated lemon zest
  • Lemon + Shallot Vinaigrette:
  • 2 Teaspoons finely diced shallot
  • Zest and juice of 1 small lemon or of 1/2 large lemon
  • 1/2 Teaspoon dijon mustard
  • 1 Tablespoon balsamic vinegar or champagne vinegar
  • 3 Tablespoons extra virgin olive oil
  • Salt
  • Pepper
  • Optional: drizzle of honey for sweetness if needed


  • Preheat your oven to 425*.
  • Arrange sliced squash on a baking sheet lined with parchment paper or foil, toss with 2 tablespoons of olive oil, or enough to coat, and a generous pinch or two of salt, and freshly cracked pepper.
  • Once the oven has fully preheated, roast the squash for 20-25 minutes, until squash is slightly golden brown. Toss or flip the squash halfway through.
  • While the squash is roasting, make the vinaigrette by combining all ingredients except for the olive oil in a bowl by whisking. Slowly whisk in the olive oil to fully incorporate and emulsify the dressing and set aside.
  • When the squash is done roasting, toss the greens with the dressing and half of your squash, half of the pomegranate, half of the toasted hazelnuts and half of the grated parm. Top the salad with the other half of your ingredients, and additional lemon zest if you prefer. I like to prepare the salad this way so everything is well incorporated and all of the toppings don't fall to the bottom of the bowl. Plus, it looks gorgeous!
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