Go Back
–+ portions
A bowl of roasted delicata squash salad with pecans and fresh parsley.

Roasted Delicata Squash Salad

A simple and flavorful roasted delicata squash salad with a light vinaigrette.
Imprimer la recette Pin Recipe
Temps de préparation 15 minutes
Temps de cuisson 30 minutes
Temps total 45 minutes
Portions: 4 servings
Type de plat: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingrédients
  

For the Squash
  • 1 delicata squash halved lengthwise, seeded, and sliced into 1/2-inch half-moons
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Vinaigrette
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon maple syrup
  • 1/4 teaspoon Dijon mustard
For Assembly
  • 1/4 cup pecans toasted
  • 2 tablespoons fresh parsley chopped

Equipment

  • Baking sheet
  • Large bowl
  • Small bowl
  • Whisk

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the sliced delicata squash with 2 tablespoons of olive oil, salt, and pepper until evenly coated.
  3. Spread the squash in a single layer on the prepared baking sheet.
  4. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and lightly caramelized.
  5. While the squash is roasting, prepare the vinaigrette. In a small bowl, whisk together 3 tablespoons of olive oil, apple cider vinegar, maple syrup, and Dijon mustard.
  6. Once the squash is roasted, transfer it to a serving bowl. Pour the vinaigrette over the warm squash and toss gently to combine.
  7. Sprinkle with toasted pecans and chopped parsley before serving.

Notes

You can substitute walnuts or almonds for the pecans. Add crumbled goat cheese or feta for extra flavor.

Tried this recipe?

Let us know how it was!