If you’re craving a salad that’s bursting with fall flavors and a beautiful pop of color, this Delicata Squash Salad with Pomegranate, Cranberries, and Feta Recipe is exactly what you need. I absolutely love how the sweetness of roasted delicata squash balances with the tartness of pomegranate and cranberries, while the creamy feta and crunchy pistachios add that perfect touch of indulgence. Trust me, once you try it, your family will be asking for this salad all season long!
Why You’ll Love This Recipe
- Seasonal Delight: It celebrates the best of fall with fresh delicata squash and vibrant pomegranate arils.
- Perfect Balance: Sweet, tart, salty, and crunchy elements make every bite exciting.
- Simple Prep: Roasting the squash brings out incredible flavor with minimal effort.
- Versatile and Crowd-Pleasing: Great as a side or a light main, it appeals to all kinds of taste buds.
Ingredients You’ll Need
Gathering these ingredients is a breeze, and they all work beautifully together to create a salad that’s rich in texture and flavor. When you shop, look for fresh delicata squash with firm skin and vibrant pomegranate arils, which add that jewel-like crunch you’ll love.
- Delicata squash: Choose medium-sized for easy slicing and roasting; the skin is edible, which saves prep time.
- Olive oil: Use good quality extra virgin for roasting and dressing to boost flavor.
- Kosher sea salt & black pepper: Freshly cracked pepper will elevate the dish.
- Baby arugula: Peppery greens balance the sweet squash and fruit nicely.
- Pomegranate arils: Fresh is best for bursting juicy pops; frozen can work in a pinch.
- Dried cranberries: Look for unsweetened if possible to avoid too much sugar.
- Raw pistachios: Toasting them enhances their nuttiness and adds crunch.
- Red onion: Thin slices add a mild sharpness; soaking in water briefly can mellow it if desired.
- Feta cheese: Crumbled for creaminess and a salty kick.
- Balsamic vinegar: Use a balsamic glaze or high-quality vinegar for the dressing’s depth.
- Honey: Just a touch to balance acidity and bring smoothness.
Variations
One of the reasons I keep coming back to this Delicata Squash Salad with Pomegranate, Cranberries, and Feta Recipe is how easy it is to personalize. Whether you want to swap out nuts or switch up the cheese, you can adapt it to what you have on hand or your dietary prefs.
- Nut Options: Sometimes I swap pistachios for toasted walnuts or pecans, which add a different but equally delicious crunch.
- Cheese Substitutes: If you’re not a fan of feta, goat cheese or shaved parmesan work wonderfully.
- Sweeteners: Swap honey for maple syrup in the dressing to keep it vegan-friendly.
- Greens Choice: You can mix baby spinach with arugula, especially if you prefer a milder green.
How to Make Delicata Squash Salad with Pomegranate, Cranberries, and Feta Recipe
Step 1: Roast the Squash to Perfection
Begin by preheating your oven to 425°F. Slice your delicata squash into half-inch rounds, then cut each round in half and scoop out the seeds. Toss the squash pieces with olive oil, salt, and pepper, ensuring every piece gets a light coating. Spread them in a single layer on a baking sheet and roast for about 30 minutes, flipping halfway through. When the edges start to turn golden and the squash feels tender when pierced with a fork, you’re good to go. This roasting step brings out the squash’s natural sweetness, which is essential for this recipe.
Step 2: Toast the Pistachios
While the squash roasts, grab a medium skillet and set it over medium-low heat. Toss in your raw pistachios and stir frequently for about 5 minutes or until they begin to smell nutty and the edges turn lightly golden. Toasting nuts always makes such a big difference – it brings a crunch and depth you’ll really appreciate in your salad.
Step 3: Whisk Together the Dressing
In a small bowl, whisk together 4 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, half a teaspoon of honey, and a pinch of salt and pepper. This simple dressing enhances all the salad’s flavors without overwhelming them. Adjust seasoning to your taste — sometimes I like a splash more balsamic for extra tang!
Step 4: Toss and Serve
Once your squash has cooled slightly (you don’t want it piping hot or it will wilt the greens), toss it in a big bowl with the baby arugula, pomegranate arils, dried cranberries, toasted pistachios, thinly sliced red onion, and crumbled feta. Drizzle with just enough dressing to lightly coat everything. Give it a gentle toss — you want to keep those pomegranate arils intact and the arugula fresh. Serve immediately, and watch how quickly it disappears!
Pro Tips for Making Delicata Squash Salad with Pomegranate, Cranberries, and Feta Recipe
- Roast Evenly: Slice delicata squash uniformly so all pieces cook at the same rate; uneven slices can lead to some pieces being mushy and others underdone.
- Cool Squash Before Tossing: Tossing warm squash directly with arugula can wilt your greens; letting it cool slightly preserves freshness and crunch.
- Toast Nuts Gently: Keep pistachios stirring often to avoid burning; burnt nuts taste bitter and can spoil the salad.
- Adjust Sweet and Tart Balance: Taste the dressing before adding – sometimes a touch more honey or vinegar can balance the flavors perfectly depending on your pomegranate’s sweetness.
How to Serve Delicata Squash Salad with Pomegranate, Cranberries, and Feta Recipe
Garnishes
I like to sprinkle a few extra pomegranate seeds and pistachio pieces on top just before serving for that extra sparkle and crunch. Sometimes a few fresh mint leaves add a refreshing twist that brightens the whole salad.
Side Dishes
This salad pairs beautifully with grilled chicken or salmon for a light, healthy dinner. It’s also amazing alongside roasted pork or as a vibrant side for your holiday feast.
Creative Ways to Present
For a special occasion, try serving this salad layered in a clear glass bowl to showcase its beautiful colors. You can also present it on a large leaf of romaine or endive as individual bites — great for parties or appetizers!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, pack the salad in an airtight container but keep the dressing separate to avoid sogginess. The roasted squash and nuts stay delicious for 2-3 days in the fridge, but the arugula is best added fresh when serving again.
Freezing
I usually don’t freeze this salad because the fresh greens and fruits lose their texture and flavor. However, you can freeze leftover roasted delicata squash separately if you want to prep squash ahead for other meals.
Reheating
To revive leftover roasted squash, gently reheat it in a skillet or oven until warm but not mushy. Then toss it into fresh greens and add dressing just before serving for the best texture.
FAQs
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Can I use other types of squash instead of delicata?
Absolutely! While delicata squash is perfect because its skin is edible and it roasts quickly, you can substitute with butternut or acorn squash. Just peel those since their skins are tough, and adjust roasting time accordingly as they may take a bit longer.
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Is this salad suitable for meal prep?
You can prep most components ahead, like roasting the squash and toasting the nuts. Keep the dressing and arugula separate until you’re ready to eat to maintain freshness and avoid wilting.
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How do I prevent the arugula from getting soggy?
Only dress the salad right before serving and avoid tossing when the squash is still hot. This way, the greens stay crisp and fresh.
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Can I make a vegan version?
Yes! Simply swap the feta for a nut-based cheese or omit it altogether, and use maple syrup instead of honey in the dressing.
Final Thoughts
This Delicata Squash Salad with Pomegranate, Cranberries, and Feta Recipe holds such a cozy spot in my recipe collection. I love how it’s simple enough for a weeknight but elegant enough for guests. Every time I make it, I’m reminded how versatile and satisfying a great salad can be, especially when layered with textures and flavors that surprise you. I can’t wait for you to try it — once you do, I’m sure it’ll become a go-to in your kitchen, just like it is in mine!
Print
Delicata Squash Salad with Pomegranate, Cranberries, and Feta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Delicata Squash Salad is a vibrant and flavorful dish combining roasted delicata squash with peppery arugula, sweet pomegranate arils, tart dried cranberries, toasted pistachios, thinly sliced red onion, and creamy feta cheese. Finished with a tangy balsamic dressing, it’s a perfect balance of textures and tastes — ideal as a nutritious lunch or a light dinner.
Ingredients
For the Salad
- 2 medium delicata squash (around 1 and ¼ 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
- Prepare and Roast 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 scoop out the seeds from each piece. Drizzle the squash with 1 tablespoon of olive oil and sprinkle kosher sea salt over them. Toss to coat evenly. Spread the squash out on a baking sheet and roast in the oven for about 30 minutes, flipping the pieces halfway through, until tender and golden brown.
- Toast Pistachios: While the squash is roasting, heat a medium skillet over medium-low heat. Add the raw pistachios and toast them, stirring frequently until they become fragrant and lightly golden on the edges. Remove the pistachios from heat and set aside.
- Make Balsamic 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 fully emulsified and smooth.
- Assemble the Salad: Once the roasted squash has cooled slightly, combine the baby arugula, pomegranate arils, dried cranberries, toasted pistachios, thinly sliced red onion, crumbled feta cheese, and roasted squash pieces in a large serving bowl. Pour the balsamic dressing over the salad and toss gently to coat everything evenly.
- Serve: Serve the salad immediately as a fresh, flavorful, and colorful meal or side dish.
Notes
- Delicata squash has a thin, edible skin, so you do not need to peel it before roasting.
- Adjust the dressing amount according to your taste preference; start with less and add more as needed.
- For a nut-free version, omit pistachios or substitute them with toasted pumpkin seeds.
- To add protein, consider topping the salad with grilled chicken or chickpeas.
- Leftovers can be stored separately: keep the dressing and salad ingredients chilled and toss just before serving to maintain freshness.
Nutrition
- Serving Size: 1 salad serving (about 1/4 of recipe)
- Calories: 280 kcal
- Sugar: 11 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 12 mg
