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
- Quick Glance
- 30 M
- 1 H, 10 M
- 4 to 6
- 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
- 1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- 2. 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.
- 3. 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.
- 4. Drizzle with the lime juice and, if desired, 2 more tablespoons olive oil. Finish with a pinch of salt.