This Roasted Delicata Squash Salad is loaded with delicious fall flavors. Mixed greens are tossed with roasted delicata squash, protein-rich quinoa, pomegranate arils, toasted pepitas, creamy goat cheese and drizzled with a maple vinaigrette. This easy recipe is a beautiful addition to your fall meals and holiday celebrations.

Have you tried delicata squash? The pinstriped squash is named for its delicate, edible skin. It has a sweet, nutty flavor and is full of nutrients. I prefer it over butternut squash because you don’t have to peel it, and I think it’s a little sweeter. I love the way it caramelizes when it’s roasted!

My family first tried delicata squash a few years ago when I was researching meal kit delivery services for a blog post. One of our meal kits from Blue Apron included delicata squash as a side dish. We all loved it and since then it’s become one of our favorite fall foods! 

I created this salad using mixed greens, roasted squash, cooked quinoa, and some leftovers from my Spooktakular Halloween Charcuterie Board.

Tammy’s Tips for Making Roasted Delicata Squash Salad

Delicata Squash – This squash is so easy to roast. Cut the squash in half lengthwise and scoop out the seeds and stringy flesh. (You can save the seeds and roast them just like pumpkin seeds.)

Cut off the ends and discard. Slice the squash into  1/2″ half moons and place it on a baking sheet lined with parchment paper.

Toss it with avocado oil, salt, and pepper. Roast at 425 degrees for 20-25 minutes until tender and caramelized, flipping halfway between.

You can make the squash ahead of time. It can be served in the salad hot or at room temp. Don’t be afraid to serve it your kiddos. My 2-year-old grandson loves it!

Pepitas – Pepitas are rich in antioxidants, zinc, and magnesium. They are also a complete protein which means they have all 9 essential amino acids needed to build and repair protein tissues in the body.

Some sources say pepitas are hulled pumpkin seeds. Other sources say they are harvested from hull-less pumpkins and pumpkin seeds come from pumpkins that produce a hulled seed that is fibrous and tender. I say either work in this recipe. You could also sub roasted seeds from the delicata squash.

Cheese – Goat cheese and delicata squash were made for each other! So yummy! I buy the log and crumble it when it comes right out of the fridge. You could sub blue cheese, gorgonzola, or feta.

Pomegranate Arils – The pomegranate arils/seeds add a tart slightly sweet flavor to the salad. They are high in antioxidants and vitamins C and E and add a beautiful pop of color. Unsweetened cranberries would also work.

Quinoa – I love adding quinoa to salads because it has so many nutrients. It’s high in magnesium, fiber, antioxidants, and protein. Like the pepitas, quinoa is a complete protein. I used tricolor quinoa, but you can use whichever type you would like. You can make the quinoa in advance. It does not need to be warmed up for the salad.

Not only is it pretty, but it’s delicious and loaded with nutrients. An easy, impressive dish for your fall and winter gatherings!

If you make this salad, please let me know. You can leave a comment and/or a rating below, and be sure to tag me on Instagram. I love hearing from you and seeing your creations! 

Here are some other fall favorites!

Whole Grain Rice and Mushroom Stuffed Acorn Squash

Autumn Apple and Pecan Salad

Healthier Green Bean Casserole without Canned Soup

Green Bean Salad with Balsamic Glaze

Easy Apple Crisp