This roasted delicata squash salad topped with avocado, pomegranate, feta, and pickled onions is the perfect dish to start getting you in the fall spirit. This salad was on repeat last fall/winter in our home. Can be served as a main course for lunch or as a side for dinner and pairs so well with steak or grilled chicken.
Jump to Recipe
Delicata squash has a similar taste and texture to sweet potato. Like sweet potato, delicata squash also has a wonderfully sweet taste and a creamy texture when roasted.
To prep the delicata squash simply cut in half, scoop out seeds, and slice. No need to peel! (The peel softens when roasted!)
These are some of my all time favorite fresh ingredients to use in a salad.
This dressing you guys! I am usually a – make your own dressing kind of person. This dressing changed the game. Not only is this dressing convenient but it’s also so delicious! It pairs so well with this autumnal salad because of the pomegranate and cinnamon flavors.
Autumn Salad with Roasted Delicata Squash
Ingredients
- 1/2-1 Delicata Squash
- 1/2-1 Avocado
- 1/4 cup Feta Cheese crumbled
- 1/2 of a Pomegranate
- 3-4 tbsp Pickled Onions (my recipe is linked below)
- 2-3 cups Arugula
- 3-4 tbsp Whole Foods – Pomegranate Apple Cider Vinaigrette
Instructions
- Preheat oven to 450º F.
- Cut delicata squash in half and use a spoon to scoop out the seeds.
- Thinly slice squash, place on a lighly greased pan and season with slat. Roast for 10-15 min depending on how thin the squash was sliced.
- While squash is in the oven, prep the rest of the ingredients. Slice avocado, cumble feta, and clean pomegranate to get seeds.
- Place all the ingredients in a bowl and drizzle with the Pomegranate Apple Cider Vinaigrette.
Notes
Recipe also pairs well with grilled chicken or steak. If delicata squash is not available replace with sweet potato. Share this image on Pinterest
Please let me know if you tried the recipe and loved it in the comments! <3