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.
This stunner of a salad is essentially a kaleidoscope of ingredients that taste far more naughty than you’d expect from something so healthy. Sweet and tender roasted delicata squash slices are interspersed with creamy avocado, tangy feta, sprightly mint, and tart pomegranate seeds to create a dish that looks as spectacular as it tastes.–Angie Zoobkoff
Roasted Delicata Squash Salad
- 2 pounds delicata squash (about 2 large) halved lengthwise, seeded, and sliced into 1/4- to 1/2-inch (6- to 12-mm) half moons
- 2 to 4 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt plus more for garnish
- 1/2 small red onion halved and sliced into half moons
- 1/2 cup crumbled feta cheese
- 1 avocado halved lengthwise, pitted, peeled, and thinly sliced
- 1/2 cup fresh mint leaves torn if large
- Grated zest and juice of 1 lime
- 1/4 cup pomegranate seeds
- 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.
I loved the brightness and the flavor combination of this roasted delicata squash salad! It’s something familiar yet a little different. You can easily use lemon instead of lime and I bet you could easily substitute a different winter squash if you want.
I love this flavor combination. Sweet-earthy, salty-tangy, juicy-herbal, I just can’t stop going back in for another bite. I’ll riff on this over and over throughout the fall and winter.
The only flavor element I missed, being a chile head, was heat, so I added a generous sprinkle of fruity Aleppo pepper flakes.
This would be good served warm or at room temperature. Served as a main dish salad it made 4 servings.
I will be eating this beautiful roasted delicata squash salad from now through the new year and sharing it whenever possible! Each bite had such a wonderful and varied flavor combination full of ingredients that are not overused, at least at my house. I especially liked, for example, that lime was used. It was fresh and unpredictable, as was the choice of pomegranate seeds.
Delicata is an easy squash to work with since you can eat and enjoy the skin. The very charred half-moons turned out to be the best pieces, with the loveliest combination of crispy-crunchy skin and soft and gooey inside.
This roasted delicata squash salad is very easy, healthy, beautifully presented, and delicious! The salad is warm and earthy, loaded with lots of beautiful colors, and packed with vitamins. I loved it! It is a very nice addition your Thanksgiving table, especially for vegetarians.
Originally published November 14, 2018