Roasted Delicata Squash Salad

This Roasted Delicata Squash Salad is super easy to make and has amazing flavor. A must try recipe for fall and winter!

Have you ever tried delicata squash? I recently heard someone talk about it, so the next time I went to the grocery store I decided to grab some.

Oooooh wow. It’s my new obsession. Where has this squash been my entire life? Sitting in the produce section of the market just waiting for me to discover it. Overlooked no more!

I’m a huge fan of spaghetti squash and use butternut squash so much like in this Roasted Butternut Squash and this Autumn Kale Salad.  But watch out, guys. There’s a new squash in town.

What is Delicata Squash?

Delicata Squash is considered a winter squash, yet it’s in the same family as yellow summer squash and zucchini. It’s a creamy yellow color with either green or orange stripes.

It has a sweet, brown-sugar-like flavor, which lends it the nickname “sweet potato squash.” It’s perfect with seasoned simply salt and pepper!

One of my favorite parts of this amazing squash is the skin is EDIBLE. No peeling required!! This is a delicious, versatile squash worth trying.

How to Roast Delicata Squash

This is one of the easiest vegetables to roast because the prep is so minimal. The delicate shell is easy to cut through, which means a quick removal of the seeds and slicing brings you right to roasting time!

1. First, you’ll want to wash the squash. Wash it well because you’re going to be eating the skin.
2. Next, remove the ends of the squash and then cut it in half length wise. 
3. Use a sturdy spoon to scoop out the seeds. They are edible, so if you’d like to save them and roast them you can! Otherwise, discard the seeds.
4. Once the seeds are removed, you’ll want to slice the squash into c-shaped pieces.
5. Place the squash on a rimmed baking sheet with a silicone mat and spray or brush with avocado oil (or your oil of choice) and sprinkle with salt and pepper.
6. Roast at 425 degrees for 20 minutes!

That’s it! It’s so simple. Today we’re adding this lovely roasted goodness to a minimalist salad. We’re really going to let flavor of the delicata squash shine. But it’s beautiful if you stop right here and just eat it roasted as directed. Really beautiful.

With the salad, though, I call this a perfect lunch.

As you can see, the salad is super simple. It includes greens, roasted pumpkin seeds, and a very easy homemade dressing that you can make in minutes.

Most of my homemade salad dressings are made this way. I put all of the ingredients into a small mason jar and shake! So easy and worth the few extra minutes as it’s so hard to find store-bought salad dressings without inflammatory oils.

Are you ready to try this amazing salad with roasted delicata squash? Let’s do this! If you try it, it would mean so much if you’d rate the recipe with stars and leave a review. It helps other readers see if a recipe is tried and true and also helps my recipes get found easier. I appreciate you.

If you make this, tag me on Instagram and use the hashtag #happyhealthymamarecipes and I’ll feature you!

Roasted Delicata Squash Salad

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

• Author: Maryea Flaherty of Happy Healthy Mama
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This Roasted Delicata Squash salad is super simple with mixed greens and an easy homemade dressing. The flavor of the squash really shines!

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Ingredients

Scale 1x2x3x

• 1 medium/large or 2 small delicata squashes
• avocado oil cooking spray
• salt and pepper
• 5 ounces mixed baby greens
• 1/4 cup extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1–2 tablespoons maple syrup
• 1 teaspoon dijon mustard
• 1/4 cup roasted pumpkin seeds

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Instructions

1. Preheat the oven to 425 degrees.
2. First, you’ll want to wash the squash. Wash it well because you’re going to be eating the skin.
3. Next, remove the ends of the squash and then cut it in half length wise.
4. Use a sturdy spoon to scoop out the seeds.
5. Once the seeds are removed, slice the squash into c-shaped pieces.
6. Place the squash on a rimmed baking sheet with a silicone mat and spray or brush with avocado oil (or your oil of choice) and sprinkle with salt and pepper.
7. Roast at 425 degrees for 20 minutes.
8. Meanwhile, place the mixed greens in a large bowl.
9. In a small mason jar or container with a tight-fitting lid, combine the olive oil, apple cider vinegar, 1 tablespoon maple syrup, and dijon mustard, and shake well. Taste. If you’d like it sweeter, add another tablespoon maple syrup.
10. Drizzle the dressing on the greens and toss to combine. Sprinkle the greens with salt and pepper. Top with the pumpkin seeds and roasted squash. Enjoy!

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: recipes
• Method: oven
• Cuisine: American

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 257
• Sugar: 10 grams
• Fat: 18 grams
• Saturated Fat: 2.7 grams
• Unsaturated Fat: 14.6 grams
• Trans Fat: 0 grams
• Carbohydrates: 26 grams
• Fiber: 3.6 grams
• Protein: 5.7 grams