If you’re on the hunt for a salad that feels both cozy and festive, I’ve got just the thing for you! This Delicata Squash Salad with Pomegranate, Cranberries, Pistachios, and Feta Recipe is like autumn and winter wrapped up in one bowl. It’s got that perfect balance of sweet, savory, tangy, and crunchy, and I absolutely love how the roasted delicata squash adds a tender, caramelized warmth that pairs beautifully with the bright pops of pomegranate and tart cranberries. Trust me, once you try this, it’ll become your go-to whenever you want a salad that’s anything but ordinary.
Why You’ll Love This Recipe
- Seasonal Ingredients: Delicata squash and pomegranate arils bring a fresh, seasonal vibe that’s perfect for chilly months.
- Flavor Harmony: Sweet roasted squash, tart cranberries, crunchy pistachios, and creamy feta create a well-rounded taste and texture experience.
- Simple to Make: The roasting and toasting steps are easy, and the salad comes together quickly for a hassle-free crowd-pleaser.
- Versatile Dish: Whether as a side or a light main, you can customize this salad to suit your cravings and guests’ preferences.
Ingredients You’ll Need
All of the ingredients in this Delicata Squash Salad with Pomegranate, Cranberries, Pistachios, and Feta Recipe are easy to find in grocery stores during fall and winter. The combination is fantastic — from the slightly spicy arugula to the crunchy nuts. Here’s a quick rundown of what you need, plus some tips for picking them out.
- Delicata squash: This squash is a personal favorite because its thin skin is edible after roasting, meaning less prep and more flavor.
- Olive oil: A good quality extra virgin olive oil makes a difference, both for roasting and the dressing.
- Kosher sea salt and black pepper: I like freshly cracked pepper for that extra kick and flaky sea salt for subtle texture.
- Baby arugula: Peppery and tender, it complements the sweetness of the squash perfectly.
- Pomegranate arils: If you can’t find fresh, frozen arils work well too — just thaw and drain before adding.
- Dried cranberries: Adds a chewy sweetness that pairs nicely with the tart pomegranate.
- Raw pistachios: Toast these just before tossing for that irresistible crunch and nuttiness.
- Red onion: Thinly sliced for a little bite without overpowering the salad.
- Feta cheese: I love the tangy creaminess feta brings, making the whole salad feel extra special.
- Balsamic vinegar: Use a good balsamic for a well-balanced dressing that’s not too sweet or acidic.
- Honey: Just a touch rounds out the dressing without making it overly sweet.
Variations
I love making this Delicata Squash Salad with Pomegranate, Cranberries, Pistachios, and Feta Recipe my own each time by tweaking a few ingredients. Feel free to swap out what you like — the flavors are forgiving and flexible!
- Nut alternatives: Sometimes I swap pistachios for toasted walnuts or pecans, depending on what I have on hand or my family’s preferences.
- Cheese swaps: Goat cheese is a tangy alternative to feta if you want something creamier but just as flavorful.
- Greens mix: While I usually go with baby arugula, adding baby spinach or mixed salad greens works great too if you prefer a milder base.
- Make it vegan: Simply omit the feta and use maple syrup instead of honey in the dressing — still delicious and nourishing.
- Extra protein: Add some grilled chicken or chickpeas to round this out as a hearty meal.
How to Make Delicata Squash Salad with Pomegranate, Cranberries, Pistachios, and Feta Recipe
Step 1: Roast the Delicata Squash ’til Tender and Golden
Start by preheating your oven to 425°F — roasting at a higher temperature really brings out that caramelized sweetness in the squash. Slice the delicata into half-inch rounds, then cut each round in half and scoop out all the seeds with a spoon. This was a game-changer for me because some recipes suggest peeling delicata, but the skin roasts up soft and edible, saving tons of prep time. Toss the pieces with a good drizzle of olive oil and a sprinkle of kosher salt, then spread them on a baking sheet. Roast for about 30 minutes, flipping halfway through so both sides get nice and golden. You’ll know they’re done when the squash is tender and will easily pierce with a fork.
Step 2: Toast the Pistachios for Extra Crunch
While your squash roasts, set a medium skillet over medium-low heat and toast the raw pistachios. Stir them frequently so they brown evenly and don’t burn — the aroma is your best cue here. When they start to smell nutty and the edges turn light golden, remove them from heat. This little step adds a whole new dimension of flavor that’s totally worth the extra minute or two.
Step 3: Whisk Together the Balsamic Dressing
Grab a small bowl and whisk olive oil, balsamic vinegar, honey, along with a pinch of kosher salt and freshly cracked black pepper. The honey mellows the acidity of the balsamic without overpowering the flavor — when I first tried just oil and vinegar, I found it a bit too sharp on its own. You want the dressing bright but balanced enough to lightly coat the salad ingredients.
Step 4: Toss Everything Together and Serve
Allow the roasted squash to cool for a few minutes so it doesn’t wilt the arugula too much. Then combine the greens, roasted delicata squash, pomegranate arils, dried cranberries, toasted pistachios, thinly sliced red onion, and crumbled feta cheese in a large bowl. Drizzle with the balsamic dressing, tossing gently until everything’s evenly coated. Serve immediately to enjoy the fresh textures and vibrant flavors at their best.
Pro Tips for Making Delicata Squash Salad with Pomegranate, Cranberries, Pistachios, and Feta Recipe
- Slice Uniformly: Cutting your squash pieces evenly ensures they roast at the same rate — no burnt or undercooked bits.
- Toast Nuts Mindfully: Stay close when toasting pistachios; they go from perfectly golden to burnt quickly.
- Balance Dressing Amount: Start with a little dressing and add more as needed — you want all ingredients coated but not soggy.
- Use Fresh Pomegranate Arils: They elevate the salad’s color and texture, so avoid canned or syrup-packed versions for best results.
How to Serve Delicata Squash Salad with Pomegranate, Cranberries, Pistachios, and Feta Recipe
Garnishes
I love sprinkling some extra crumbled feta or a handful of fresh parsley leaves right before serving — it makes the salad look even more inviting. A light drizzle of extra balsamic glaze on top can add sweetness and a pretty finish when entertaining guests.
Side Dishes
This salad pairs beautifully with roasted chicken or turkey for holiday meals. I also enjoy it alongside slices of crusty bread or warm quinoa for a filling, plant-forward dinner.
Creative Ways to Present
For special occasions, try serving this salad in small glass jars or individual wooden bowls — it looks stunning, and guests love the personal touch. Another trick I’ve used is layering ingredients in a clear trifle bowl for a colorful presentation that’s almost too pretty to eat.
Make Ahead and Storage
Storing Leftovers
Store leftover salad in an airtight container in the fridge for up to 2 days. I find that keeping the dressing separate until just before serving helps the greens stay crisp. If tossed early, the arugula can wilt, so late-stage mixing preserves texture.
Freezing
I don’t recommend freezing this salad because the fresh ingredients like pomegranate and arugula don’t freeze well, and the texture of roasted squash changes. Instead, roast extra squash and freeze that separately to use in other recipes later.
Reheating
If you have leftover roasted squash, you can gently reheat it in the oven or a skillet to bring back some warmth before adding to a fresh batch of salad greens and toppings. Avoid microwaving to keep squash from becoming mushy.
FAQs
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Can I use a different type of squash for this salad?
Absolutely! While delicata squash is ideal because of its tender, edible skin and sweetness, you can also use butternut or acorn squash. Just adjust roasting time accordingly, and be sure to peel if the skin is tough.
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How do I deseed and prepare pomegranate arils?
A simple trick I use is to cut the pomegranate in half and tap the back with a wooden spoon over a bowl to release the arils. Alternatively, you can remove arils by hand. Store any unused arils in an airtight container in the fridge for up to 3 days.
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Can I prepare this salad in advance for a party?
It’s best to keep components like the dressing and delicate greens separate until just before serving to avoid sogginess. You can roast the squash and toast nuts a day ahead for easy assembly on party day.
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Is there a vegan version of this salad?
Yes! Simply omit the feta or replace it with crumbled tofu or vegan cheese, and substitute honey with maple syrup in the dressing — still packs plenty of flavor.
Final Thoughts
This Delicata Squash Salad with Pomegranate, Cranberries, Pistachios, and Feta Recipe holds a special place in my heart because it combines so many flavors and textures I adore in one dish. Every time I serve it, I get compliments on how fresh and vibrant it tastes, even though it’s so straightforward to make. If you’re craving a salad that feels both nourishing and festive, this is the recipe I wholeheartedly recommend you try — just like I would tell a good friend standing right beside me in my kitchen!
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Delicata Squash Salad with Pomegranate, Cranberries, Pistachios, and Feta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Delicata Squash Salad features roasted delicata squash paired with peppery baby arugula, sweet pomegranate arils, tart dried cranberries, crunchy toasted pistachios, sharp red onion, and creamy feta cheese. Tossed with a tangy honey-balsamic dressing, this salad offers a perfect balance of sweet, salty, and savory flavors, making it a delightful and nutritious dish for any season.
Ingredients
For the Salad
- 2 medium delicata squash (around 1¼ pounds total)
- 1 tablespoon olive oil
- Kosher sea salt and freshly cracked black pepper, to taste
- 4 heaping cups baby arugula
- 1 cup pomegranate arils
- ⅓ cup dried cranberries
- ⅓ cup raw pistachios
- ¼ red onion, thinly sliced
- 3 to 4 ounces feta cheese, crumbled
For the Balsamic Dressing
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- ½ teaspoon honey
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat and Prepare Squash: Preheat your oven to 425°F (220°C). Slice the delicata squash into ½-inch wide rounds, then cut each round in half. Use a spoon to gently scoop out the seeds from each slice.
- Season and Roast Squash: Drizzle the squash pieces with 1 tablespoon of olive oil, sprinkle with kosher sea salt, and toss to coat evenly. Arrange the squash on a baking sheet in a single layer. Roast in the oven for about 30 minutes, flipping halfway through, until the squash is tender and golden brown.
- Toast Pistachios: While the squash roasts, heat a medium skillet over medium-low heat. Add the raw pistachios and toast, stirring frequently, until they become fragrant and lightly golden on the edges. Remove the skillet from heat and set aside.
- Make the Dressing: In a small bowl, whisk together 4 tablespoons olive oil, 2 tablespoons balsamic vinegar, ½ teaspoon honey, and a pinch of kosher salt and freshly ground black pepper until well combined.
- Assemble the Salad: Once the roasted squash has cooled slightly, combine it in a large serving bowl with the baby arugula, pomegranate arils, dried cranberries, toasted pistachios, thinly sliced red onion, and crumbled feta cheese.
- Toss and Serve: Drizzle the dressing over the salad and toss gently to coat all ingredients evenly. Serve immediately for the freshest flavor and texture.
Notes
- You can substitute raw walnuts or pecans for pistachios if preferred.
- If pomegranate arils are not available, use fresh seeds or substitute with additional dried cranberries for sweetness.
- For a vegan version, omit the feta or replace with a plant-based cheese alternative.
- Ensure the squash is roasted until fully tender to enhance sweetness and texture in the salad.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 320 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 15 mg
