On my quest to lighten things up after my carb binge the last few weeks, this Delicata Squash Salad is exactly what I want!
All the roasted delicata squash, tons of peppery arugula, some salty cheese, pistachios to give it some crunch and more! It’s perfect. Although the cheese is optional if you’re doing the Whole 30 this month like every single person in my life besides me! Works for lunch, or dinner, and most definitely leftovers. And it’s really everything you could want in a main course salad this time of year.
And if you haven’t gotten on the delicata squash train – what are you waiting for?!? It’s so good, so easy to prep, and there is NO PEELING, which is legit the worst part about prepping some forms of squash. So delicata for the win all day, every day. Get into this one guys… you won’t be disappointed.
Delicata Squash Salad
Ingredients
For the Salad
- 2 medium delicata squash around 1 and 1/4 pounds total
- 1 tablespoon olive oil
- kosher sea salt and freshly cracked black pepper
- 4 heaping cups baby arugula
- 1 cup pomegranate arils
- 1/3 cup dried cranberries
- 1/3 cup raw pistachios
- 1/4 red onion thinly sliced
- 3 to 4 ounces feta cheese crumbled
For the Balsamic
- 4 tablespoons olive oil
- 2 tablespoon balsamic vinegar
- 1/2 teaspoon honey
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 425 degrees F. Slice the squash into 1/2-inch wide rounds and then cute each round in half. Use a spoon to scoop out the seeds from each round. Drizzle the squash with a generous tablespoon of olive oil and a sprinkle of sea salt. Toss to combine. Roast for about 30 minutes or until the squash is tender and golden, flipping halfway.
- In a medium skillet over medium-low heat, toast the pistachios, stirring frequently, until they are fragrant and lightly golden on the edges. Remove from heat.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey with a pinch of salt and pepper.
- Once the squash has had a few minutes to cool, combine the arugula, pomegranate, dried fruit, toasted nuts, sliced red onion, crumbled feta and squash in a serving bowl. Toss with enough dressing to lightly coat the leaves. Serve immediately.
Thank you for introducing us to this wonderful squash. I love the flavor and not having to peel it!! I have just ordered seeds to grow my own – we love it that much!!
This is my favorite squash too! I also clean then roast the seeds. They are delicious. This sounds delicious! Any other squash sub for delicate? Markets out here near Philadelphia are all out.
Thanks for your great ideas
kabocha would be awesome too
i love this platter! where is it from?
How many servings is this recipe for
4-6!
How many people does this serve?
4-6!
Um, this salad was UH-MAZING! I couldn’t find delicata so I used acorn. The flavors just came together so well I couldn’t stop saying wow as I was eating. Looking forward to making it again!
This salad is completely amazing! I got sucked in by the beautiful IG photo of it, but it tastes even better than I thought it would! Thank you!
I made this for dinner and added some cooked farro to it just to make it a little more filling and it was delicious! Great flavors and I love delicata.
Do you think this will work with Kale?
of course!
Thinking about making this for Thanksgiving. How do you think it would hold up if I prepped it ahead of time? I.e. roasted the squash and toasted the pistachios several hours before we head to families house for dinner. Thanks!
Oh not a problem at all!! It’ll hold up great!
OUTSTANDING!!! As with all of Gaby’s recipes, this has an amazing combination of flavors!
Hi Gaby, I watched you make this salad with slight variations, I remember you used toasted pinenuts and the trader Joes Orange muscat champagne vinegar . I looked on your website and couldn’t find the recipe for the vinagarette. could you please post it? Happy Holidays.
it’s not on my website yet – it’s saved on my IGTV!
Made it for New Year’s Eve and had it for so many days afterwards! I cannot get enough! Soooo good!
Delicious and super easy! It’ll get made regularly throughout the autumn Delicata season.
Delicious! My parents had never tried delicata squash or pomegranate before and liked them both 🙂
I made a few modifications–used a store-bought balsamic dressing and used pepita seeds instead of pistachios due to a nut allergy. Still great!
Amazing! I can’t get enough of this salad. I omitted the red onion and subbed the arugula for kale/shaved brussel sprouts.
Making this now! I started with a whole pomegranate and added the juice to the dressing and WOW delish! Excited to mix it all together !
Our new fav fall salad!!!