This roasted delicata squash salad–filled with squash, avocado, feta cheese, red onion, mint, and pomegranate seeds–looks like a jewel on autumn and winter tables.
Roasted Delicata Squash Salad
- Quick Glance
- Quick Glance
- 30 M
- 1 H, 10 M
- 4 to 6
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
Arrange the cut delicata squash on the baking sheet, add 2 tablespoons olive oil and the sea salt to the squash, and toss well to coat. Roast until the squash is crisp at the edges, tender throughout, and nearly charred in parts, 30 to 40 minutes. Let the squash cool for 5 to 10 minutes.
To assemble the salad, arrange half the squash in a single layer on a platter. Layer half the onion, feta, avocado, mint, lime zest, and pomegranate seeds on top of the first layer of squash. Repeat the layering with the remaining ingredients.
Drizzle with the lime juice and, if desired, 2 more tablespoons olive oil. Finish with a pinch of salt.
Recipe Testers' Reviews
What a bright and delightful fall dish is this roasted delicata squash salad! The combination of flavors and colors works quite well, and delicata is one of our favorite varieties of squash. (No need to peel!) The muskiness of the lime was an unexpected bonus in this arrangement, great up against the brininess of the feta, the sharp red onion, and mellow avocado.
With the sprinkling of reds and greens, it would be beautiful on a fall or winter holiday table.
This roasted delicata squash salad is absolutely beautiful and vibrant with a great mix of flavors and textures. I kept a close eye on the squash while in the oven because once they start to brown, they darken quickly!
The final product is gorgeous and is quite filling. I chose to soak my red onion in some cold water for a few minutes as I prefer less strong onion flavor.