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

Scale

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

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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