Roasted Delicata Squash Salad with Arugula and Feta

Delicata Squash Salad is a fall favorite: healthy, full of flavor, and ready in about 30 minutes. The salad starts with a base of leafy greens—kale and baby spinach—tossed in a creamy avocado vinaigrette, then topped with roasted delicata squash, crisp apples, dried cranberries and candied pecans for a satisfying mix of sweet, savory and contrasting textures.

Tender roasted delicata squash combined with crunchy pecans, crisp apple pieces and creamy goat cheese makes an outstanding autumn salad. The combination of roasted squash and bright greens gives a pleasing balance of flavors, and the toasted nuts plus fresh fruit add texture and color. This salad works beautifully as a hearty side for holiday meals or as a light main course for two.

Delicata squash is unique among winter squashes because its thin skin is edible after roasting, which makes preparation simple and adds visual appeal. Roasting intensifies the squash’s natural sweetness and brings out vibrant yellow flesh and attractive striped skin—perfect for a seasonal salad that looks as good as it tastes.

Ingredients

Below are the ingredients for this Delicata Squash Salad and the creamy avocado vinaigrette. For best results use fresh produce and measure ingredients if cooking for a crowd.

• Delicata squash – about 1½ pounds (roughly 2–3 small squash). The skin is edible after roasting.
• Olive oil – or another neutral oil such as avocado oil for roasting and dressing.
• Dried rosemary and ground cinnamon – for seasoning the squash.
• Salt and black pepper – to taste for the squash and dressing.
• Kale and baby spinach – 3 cups kale and 3 cups baby spinach, or 6 cups combined leafy greens. You can substitute arugula or mixed spring greens if preferred.
• Apples – ½ cup diced (use crisp varieties like Honeycrisp, Fuji or Pink Lady for the best texture).
• Candied pecans – ¼ cup, chopped. Use plain pecans if you prefer less sweetness.
• Dried cranberries – ¼ cup for tart sweetness.
• Goat cheese – ½ cup crumbled (optional; omit to make the salad vegan).
• Avocado Vinaigrette – ½ medium avocado (pit and skin removed), 2 tablespoons white balsamic vinegar, 1½ tablespoons fresh lemon juice, ¼ teaspoon kosher salt, ¼ teaspoon black pepper and ¼ cup olive oil.

Instructions

1. Preheat the oven. Set the oven to 425°F (220°C).
2. Prep the squash. Trim the ends, slice each squash in half lengthwise and scoop out the seeds with a fork. Cut into ½-inch thick slices.
3. Season and roast. Toss the squash slices with 2 tablespoons olive oil, 1 teaspoon dried rosemary, ½ teaspoon ground cinnamon, ½ teaspoon sea salt and ½ teaspoon black pepper. Spread in a single layer on a rimmed baking sheet lined with parchment and roast for about 20 minutes, until tender and lightly browned.
4. Make the avocado vinaigrette. While the squash roasts, blend ½ avocado, 2 tablespoons white balsamic vinegar, 1½ tablespoons fresh lemon juice, ¼ teaspoon kosher salt and ¼ teaspoon black pepper until smooth. With the blender running, stream in ¼ cup olive oil to emulsify. Set aside.
5. Prepare the greens. Remove thick stems from kale, chop the leaves, and combine with baby spinach in a large bowl (about 6 cups total).
6. Toss with dressing. Add the avocado vinaigrette to the greens and toss until evenly coated.
7. Assemble the salad. Let the roasted squash cool 3–5 minutes, then arrange on top of the dressed greens. Scatter diced apples, candied pecans and dried cranberries over the salad. Finish with crumbled goat cheese if using.
8. Serve immediately. This salad is best when served the same day the squash is roasted and the apples are freshly diced.

Additions and substitutions

• For extra sweetness, drizzle 1–2 tablespoons maple syrup over the squash before roasting.
• Swap candied pecans for walnuts, pistachios, or cashews for different crunch and flavor.
• Use pomegranate arils in place of dried cranberries for bright color and tartness.
• Replace cranberries with chopped dates for a sweeter, chewy option.
• Use feta instead of goat cheese for a slightly saltier, firmer crumb.
• Add protein such as pan-seared salmon or grilled marinated chicken to make the salad a more substantial entrée.
• If you prefer convenience, bottled balsamic dressing can substitute for the avocado vinaigrette, though it won’t be as creamy.

What to serve it with

This roasted delicata squash salad pairs well with a range of mains and sides. Serve it alongside roasted turkey, prime rib or grilled chicken, or offer it as a bright contrast to mashed potatoes, sautéed mushrooms, roasted carrots or mac and cheese for a full holiday table.

More salad recipes

If you enjoy this Delicata Squash Salad, try other roasted vegetable and fruit-forward salads such as Roasted Butternut Squash Salad, BBQ Chicken Salad, Fuji Apple Chicken Salad (copycat), or Roasted Cauliflower Salad for seasonal variety.

Recipe Card

Nutrition Facts (per serving)