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Cozy Harvest Fall Salad with Roasted Delicata Squash

cozy harvest fall salad with roasted delicata squash - featured image
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A hearty fall salad featuring roasted delicata squash, toasted pecans, dried cranberries, and feta cheese, all tossed in a creamy maple-tahini dressing. Perfect for a main course or holiday side dish.

Ingredients

Scale
  • 2 medium delicata squash (about 1.5 lbs total), halved lengthwise, seeds scooped out, and sliced into 1/2-inch half-moons
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • 5 ounces mixed greens or baby kale
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled feta cheese
  • 1/3 cup pecan halves, toasted
  • 1/4 cup pumpkin seeds (pepitas), toasted
  • 1 small shallot, thinly sliced into rings
  • 1/4 cup tahini
  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons warm water
  • 1 tablespoon olive oil
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • Pinch of cinnamon

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Prepare the squash: Wash the delicata squash thoroughly. Cut off the stem and the very bottom tip. Slice each squash in half lengthwise. Use a spoon to scoop out the seeds and stringy bits. Then, place the flat side down and slice into 1/2-inch thick half-moons.
  3. Season the squash: In a large bowl, toss the squash slices with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika.
  4. Roast the squash: Arrange the squash in a single layer on the prepared baking sheet. Roast for 20 minutes, then flip each piece with a spatula. Roast for another 10-15 minutes, until the edges are golden brown and caramelized. Set aside to cool slightly.
  5. Toast the nuts and seeds: While the squash roasts, place a small skillet over medium heat. Add the pecan halves and pumpkin seeds. Toast for 3-5 minutes, stirring frequently, until fragrant. Transfer to a plate to cool.
  6. Make the dressing: In a small bowl, whisk together the tahini, maple syrup, apple cider vinegar, warm water, 1 tablespoon olive oil, Dijon mustard, 1/4 teaspoon salt, and cinnamon. Whisk until smooth and creamy. Add more warm water if needed to reach a pourable consistency.
  7. Assemble the salad: In a large salad bowl, add the mixed greens. Top with the roasted squash, dried cranberries, crumbled feta, toasted pecans, pumpkin seeds, and thinly sliced shallot rings. Drizzle the dressing over the top, starting with half and adding more as needed. Toss gently to combine.
  8. Serve immediately.

Notes

Don’t skip flipping the squash halfway through roasting for even caramelization. Toast nuts and seeds separately to avoid burning. Make dressing ahead of time for better flavor. Dress salad just before serving to prevent sogginess.

Nutrition

Keywords: fall salad, roasted delicata squash, harvest salad, maple tahini dressing, vegetarian, gluten-free

Find it online: https://vexifood.com/cozy-harvest-fall-salad-with-roasted-delicata-squash-easy-recipe/