Glorious roasted delicata squash salad

Oh, you *have* to try this roasted delicata squash salad! Seriously, when those cooler months roll around and I’m craving all things cozy and flavorful, this is my go-to. I first tossed this together a few years ago on a whim when I had a couple of beautiful delicata squash sitting on my counter, and wow, did it ever hit the spot! It’s just so simple but tastes like you spent hours on it. The best part is how gorgeous those little squash rings look after they’re roasted. It’s a total winner for a quick side dish or even a light lunch.

Why You’ll Love This Roasted Delicata Squash Salad

This salad is a total game-changer, trust me! Here’s why you’ll be making it again and again:

• So Easy! Seriously, minimal chopping and fuss.
• Flavor Packed: Sweet roasted squash with a tangy dressing? Yes, please!
• Seasonal Magic: Perfect for fall and winter vibes.
• Super Versatile: Great as a side or a light main.

Ingredients for Your Roasted Delicata Squash Salad

Okay, let’s get our ingredients ready! For this simple roasted delicata squash salad, we’re keeping things fresh and fuss-free. You’ll want:

For the Squash:

• 1 delicata squash: Make sure it’s nice and firm. We’ll halve it lengthwise, scoop out those seeds, and then slice those halves into pretty 1/2-inch half-moons. The skin is totally edible and delicious, so no need to peel!
• 2 tablespoons olive oil: Good quality extra virgin olive oil makes a difference here!
• 1/2 teaspoon salt: Just to bring out all that natural sweetness.
• 1/4 teaspoon black pepper: Freshly ground is always best in my book.

For the Vinaigrette:

• 3 tablespoons olive oil: Yes, more olive oil! It forms the base of our dressing.
• 1 tablespoon apple cider vinegar: For that lovely tangy kick.
• 1 teaspoon maple syrup: Just a touch to balance the tartness and add a little fall flavor.
• 1/4 teaspoon Dijon mustard: This little bit helps emulsify the dressing and adds a subtle depth.

For Assembly:

• 1/4 cup pecans: Definitely toast these first! It makes them so much crunchier and flavorful.
• 2 tablespoons fresh parsley: Chop it up nice and fine for a pop of freshness.

Essential Equipment for Making Roasted Delicata Squash Salad

You know, for a dish that tastes so fancy, it really doesn’t need much! You’ll probably grab these things from your kitchen without even thinking about it:

• Baking Sheet: This is where all the delicious magic happens for roasting the squash. Make sure it’s big enough so your squash slices aren’t all crowded – that helps them caramelize nicely instead of steaming!
• Large Bowl: Perfect for tossing the squash with all those yummy seasonings before they hit the oven. Plus, it’s great for mixing everything together later.
• Small Bowl: This is our little station for whipping up that incredible vinaigrette.
• Whisk: Essential for getting that vinaigrette perfectly smooth and creamy.

Step-by-Step Guide to Preparing Your Roasted Delicata Squash Salad

Alright, let’s get this deliciousness made! It’s honestly super straightforward, which is one of the things I love most about this roasted delicata squash salad. Grab your apron, and let’s do this!

Prepping and Roasting the Delicata Squash

First things first, let’s get that oven fired up. Preheat it to 400°F (200°C). Now, grab your delicata squash – I like to line a baking sheet with parchment paper; it just makes life easier later, you know? Take your halved, seeded squash and slice it into those pretty half-moons, about half an inch thick. Pop those slices into a big bowl. Drizzle them with about 2 tablespoons of olive oil, sprinkle on your salt and pepper, and give it a good toss. Make sure every single piece is lightly coated – that’s key for good caramelization! Spread them out on the baking sheet in a single layer. Don’t crowd them, or they’ll steam instead of roast. Pop them into the hot oven for about 25 to 30 minutes. Oh, and about halfway through, go ahead and give them a little flip so they roast up beautifully on both sides. You’re looking for them to be tender and have those lovely golden-brown edges.

Crafting the Perfect Vinaigrette

While that squash is doing its thing in the oven, let’s whip up our vinaigrette. Grab a little bowl, and right in there goes your 3 tablespoons of olive oil, the apple cider vinegar, that little bit of maple syrup – just a teaspoon, but it makes such a difference! – and the Dijon mustard. Now, take your whisk and go to town! Whisk it all together until it’s nicely combined and looks a bit creamy. It’s super simple, but this dressing just *makes* the salad.

Assembling Your Roasted Delicata Squash Salad

Okay, moment of truth! Once your squash looks perfectly roasted and tender, carefully take that baking sheet out of the oven. Gently transfer those warm, gorgeous roasted squash slices into your serving bowl. Now, pour that lovely vinaigrette right over the top. Give it all a gentle toss – you don’t want to mash the squash, just coat it beautifully. Finally, sprinkle over those toasted pecans for crunch and that fresh chopped parsley for a bit of bright green goodness. And voilà! Your amazing roasted delicata squash salad is ready to enjoy.

Tips for the Best Roasted Delicata Squash Salad

Okay, so you’ve got the basics down! Now, let me share a few little secrets I’ve picked up to make this roasted delicata squash salad absolutely sing. Little things, you know? First off, picking the perfect squash is key. Look for one that feels heavy for its size and has bright, unblemished skin. And don’t even THINK about skipping toasting those pecans! It adds such a fantastic nutty depth and crunch that you just can’t get otherwise. I usually toast mine in a dry skillet over medium heat for about 5 minutes, just until they’re fragrant. Oh, and if you’re in a real rush, you can totally whisk up that vinaigrette earlier in the day and keep it in the fridge – just give it a quick whisk again before you toss everything together. For more general tips on getting your veggies perfectly roasted, check out this guide! Trust me on these little touches!

Ingredient Notes and Substitutions for Roasted Delicata Squash Salad

One of the best things about this roasted delicata squash salad is how forgiving it is! Delicata squash itself is fantastic because you don’t have to peel it – bonus! The skin gets lovely and tender when roasted. Now, about those pecans – they’re amazing, but if you’re not a pecan fan or can’t find them, toasted walnuts or even some slivered almonds would be absolutely delicious here too. And if you’re looking to add a little creamy tang, a sprinkle of crumbled goat cheese or some salty feta cheese towards the end is just divine. It really elevates the whole dish!

Frequently Asked Questions about Roasted Delicata Squash Salad

Got questions? I’ve got answers! This roasted delicata squash salad is pretty straightforward, but I know you might have a few things on your mind, so let’s clear them up!

Can I make this roasted delicata squash salad ahead of time?

You totally can! I usually roast the squash and make the vinaigrette a day ahead. Keep them separate in airtight containers in the fridge. Toss them together just before serving for the best texture, especially with the pecans!

What other vegetables can I add to this squash salad?

Oh, this salad is such a great base! I love adding some thinly sliced red onion for a little bite, or some kale or spinach tossed in with the warm squash to wilt slightly. Roasted Brussels sprouts or chunks of sweet potato would be amazing too!

How do I store leftovers of this roasted delicata squash salad?

If you happen to have any leftovers (which is rare in my house!), store them in an airtight container in the refrigerator. It’s best eaten within 2-3 days. The squash might soften a bit, but it’ll still be delicious!

Nutritional Information

Just a heads-up, the nutritional info for this roasted delicata squash salad is a rough estimate, you know? It can really depend on the exact brands of olive oil and vinegar you use, and how big those pecans are! But generally, you’re looking at something around 250-300 calories per serving, with a good mix of healthy fats, some carbs from the squash, and a little bit of protein. It’s a pretty balanced dish!

Share Your Roasted Delicata Squash Salad Creations!

Alright, now that you know how to make this utterly delicious roasted delicata squash salad, I *really* want to hear from you! Did you try it? Did you add something new? I’m always buzzing to see what you all create in your kitchens. Drop a comment below and let me know how it turned out, or even give the recipe a star rating if you loved it! And if you snap a pic, tag me on social media – I can’t wait to see your beautiful salads!