Roasted Delicata Squash Fall Salad

Eeee! It’s my first recipe post from the new condo and I am EXCITED ABOUT IT! And as if that wasn’t enough, this recipe also features my all time favorite squash ? There are a lot of great things about fall, but honestly, roasted delicata squash is very high up there on my list. If you know, you know.

Seriously, I squealed in the store when I saw them a few weeks ago. Squealed. To my defense, these babies only show up in stores in the fall and winter!  And even if you don’t think you’re a big squash fan, these will change your mind. The texture gets really creamy and melty when you roast them, and the flavor is really sweet – which is why I love to add a little cayenne kick when I roast it. Mmmmmm.

To compliment this dreamy veggie, I thought I’d make a flavorful lunch salad that will keep you full throughout the afternoon. It’s got lots of greens, some quinoa for protein, walnuts for crunch, red onion and feta for an extra punch, and the easiest apple cider vinegar vinaigrette on top. YUM!

How To Make Roasted Delicata Squash

Before we get to the full salad, let’s quickly talk about delicata squash! I know it might seem intimidating when you see it in the store, but it is honestly the easiest squash to cook because you don’t need to peel the skin! (It gets soft and delicious as you roast it, plus there are nutritional benefits.) Just be sure to wash it really well before you get started. Here’s what you need:

1 delicata squash, cut into half moons
1/2 tsp salt
Freshly cracked pepper (I never measure this – just depends on how much pepper you like!)
1.5 tbsp avocado oil
1/4 tsp cayenne pepper (optional)

Step One

Preheat the oven to 400 degrees.

Step Two

Cut the delicata squash lengthwise and scoop out the seeds. Cut into 1/4 inch thick half moons and transfer to a bowl.

Step Three

Add salt, pepper, avocado oil, and cayenne pepper. Toss until all pieces are coated.

Step Four

Line a baking sheet with parchment paper and transfer the squash over. Roast for 15 minutes.

Step Five

Remove from the oven and flip the squash. Roast for another 10-15 minutes.

Roasted Delicata Squash Fall Salad

Ingredients

1 delicata squash, cut into half moons
1/2 tsp salt
Freshly cracked pepper 
1.5 tbsp avocado oil
1/4 tsp cayenne pepper (optional)
1/2 cup dry quinoa
2 cups kale
2 cups arugula
3 tbsp chopped red onion
1/3 cup chopped walnuts
1/3 cup feta
1/4 cup extra virgin olive oil
1.5 tbsp honey
1/4 cup apple cider vinegar
Salt and pepper to taste

Instructions

1. Preheat the oven to 400 degrees.

2. Cut the delicata squash lengthwise and scoop out the seeds. Cut into 1/4 inch thick half moons and transfer to a bowl.

3. Add salt, pepper, avocado oil, and cayenne pepper. Toss until all pieces are coated.

4. Line a baking sheet with parchment paper and transfer the squash over. Roast for 15 minutes.

5. Remove from the oven and flip the squash. Roast for another 10-15 minutes.

6. Cook quinoa according to package instructions.

7. Add kale and arugula to a big salad bowl.

8. Chop the red onion and walnuts and add to the bowl, along with feta.

9. In a measuring cup, whisk together olive oil, honey, apple cider vinegar, salt, and pepper.

10. Add squash and quinoa to the rest of the salad.

11. Toss everything with the dressing and enjoy!

*If you aren’t eating the whole salad, only add dressing to the amount you are going to eat that day. This helps the salad stay fresh instead of soggy!

Yield: 4

Roasted Delicata Squash Fall Salad

Print

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

• 1 delicata squash, cut into half moons

• 1/2 tsp salt

• Freshly cracked pepper 

• 1.5 tbsp avocado oil

• 1/4 tsp cayenne pepper (optional)

• 1/2 cup dry quinoa

• 2 cups kale

• 2 cups arugula

• 3 tbsp chopped red onion
• 
1/3 cup chopped walnut
s
• 1/3 cup feta

• 1/4 cup extra virgin olive oil

• 1.5 tbsp honey
• 
1/4 cup apple cider vinegar

• Salt and pepper to taste

Instructions

1. Preheat the oven to 400 degrees.

2. Cut the delicata squash lengthwise and scoop out the seeds. Cut into 1/4 inch thick half moons and transfer to a bowl.

3. Add salt, pepper, avocado oil, and cayenne pepper. Toss until all pieces are coated.

4. Line a baking sheet with parchment paper and transfer the squash over. Roast for 15 minutes.

5. Remove from the oven and flip the squash. Roast for another 10-15 minutes.

6. Cook quinoa according to package instructions.

7. Add kale and arugula to a big salad bowl.

8. Chop the red onion and walnuts and add to the bowl, along with feta.

9. In a measuring cup, whisk together olive oil, honey, apple cider vinegar, salt, and pepper.

10. Add squash and quinoa to the rest of the salad.

11. Toss everything with the dressing and enjoy!

Notes

• If you aren’t eating the whole salad, only add dressing to the amount you are going to eat that day. This helps the salad stay fresh instead of soggy!
• Make sure you wash the skin really well before cutting the squash.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 415Total Fat: 30gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 11mgSodium: 499mgCarbohydrates: 32gFiber: 5gSugar: 11gProtein: 8g

PS. You might also like my Spicy Cashew Dressing Salad, Portillo’s Chopped Salad, and My Favorite Thrive Market Products.