Description
A vibrant Autumn Delicata Squash Salad featuring roasted squash, cranberries, feta, and a maple-Dijon dressing. Perfect for a light lunch or side!
Ingredients
Scale
For the Roasted Squash:
- 1 delicata squash, seeded and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad:
- 5 ounces mixed greens
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted pumpkin seeds
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Prepare the squash: In a bowl, toss the cubed delicata squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer on a baking sheet.
- Roast the squash: Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
- Prepare the dressing: In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, and 1 teaspoon Dijon mustard. Season with salt and pepper to taste.
- Assemble the salad: In a large bowl, combine the mixed greens, roasted squash, dried cranberries, feta cheese, and toasted pumpkin seeds.
- Dress the salad: Pour the dressing over the salad and toss gently to combine.
- Serve immediately.
Notes
- Vegan Option: Substitute feta cheese with a plant-based alternative or omit it.
- Storage: Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: autumn salad, delicata squash, salad recipe, fall recipes, vegetarian, easy salad
