Roasted Delicata Squash Salad

Dinner Club Diaries
by Dinner Club Diaries
12 servings
45 min

This gorgeous fall salad has it all: mixed greens, kale and Brussels sprouts; juicy Honey Crisp apples, crunchy spiced pecans, sharp white cheddar cheese, and pomegranate arils; the star of the salad, roasted and spiced Delicata squash; and all of it topped off with a Pomegranate Balsamic vinaigrette. This salad is a stunner for your holiday table this season. Serve it in a shallow bowl so your guests can see all of the delicious flavor you have packed inside! As an alternative, just prepare the squash and serve a delicious side dish! Did you know the skin is so tender that it's edible? No peeling needed! You can do this!

Roasted Delicata Squash Salad
Recipe details
  • 12  servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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For the Dressing
  • 1/3 c olive oil
  • 1/4 c Balsamic vinegar
  • 1/4 c fresh lemon juice
  • 2 T pomegranate molasses
  • 1 T honey
  • 1 T dijon mustard
  • 1 T finely minced shallots
  • S&P
For the Squash
  • 3 lbs Delicata squash (about 3 medium squash, washed well)
  • 2 T olive oil
  • 1 T honey
  • 1 T pomegranate molasses
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp chili powder
  • Sprinkle of salt
  • Pinch of cayenne pepper
For the Salad
  • 5 oz package Baby Mixed Greens
  • 1/2 bunch of kale (prefer red or Lacinato, not curly)
  • About 8-10 Brussels sprouts, shredded (or one bag shredded sprouts from Trader Joe's)
  • 1 c Crumbly sharp white cheddar cheese (prefer Trader Joe's Unexpected Cheddar)
  • 1/2 c spiced nuts (prefer Trader Joe's sweet and spicy pecans)
  • 1 c pomegranate arils
  • 1/2 Honey Crisp apple, sliced thin
  • Roasted Delicata Squash (recipe below)
  • Pomegranate Balsamic Vinaigrette (recipe below)
For the Dressing
Combine all ingredients except olive oil in a jar and shake well. Then add in olive oil and shake again to combine.
For the Squash
Trim off ends of squash and slice in half lengthwise, scooping out the seeds.
Flat side down, cut each half into about 8 half moons (1/2 inch thick).
Toss squash with rest of ingredients then lay flat on a sheet tray.
Roast at 450 for 15 minutes, flip each piece over, then roast another 15 minutes.
(You may not need all of this squash for the salad.)
For the Salad
Wash and slice the kale into ribbons, not using the hard stems. Toss kale with a drizzle of olive oil, and massage well to soften. Do not skip this step!
Combine massaged kale with mixed greens and shredded Brussels in the bottom of a large shallow bowl.
Start layering on all other components.
Serve with dressing on the side.
  • Click on the orange GO button below to see a video demo of this salad!
Dinner Club Diaries
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