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

Scale

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

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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