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Best Fall Harvest Salad with Roasted Delicata Squash (Easy Recipe)

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This fall harvest salad features tender roasted delicata squash, dried cranberries, toasted pecans, and pumpkin seeds, all tossed with a tangy maple Dijon vinaigrette. It’s a hearty, crowd-pleasing salad that’s perfect for Thanksgiving or a cozy weeknight dinner.

Ingredients

Scale
  • 1 medium delicata squash (about 1 to 1.5 pounds), halved lengthwise, seeds scooped out, and sliced into ½-inch half-moons
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon smoked paprika (optional)
  • 5 ounces mixed greens or baby spinach (about 5 to 6 cups loosely packed)
  • ½ cup dried cranberries
  • ½ cup pecans, roughly chopped and toasted
  • ¼ cup pumpkin seeds (pepitas), toasted
  • ⅓ cup crumbled feta cheese or goat cheese (optional)
  • ½ medium apple, thinly sliced (Honeycrisp or Fuji)
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 small garlic clove, minced (about ½ teaspoon)

Instructions

  1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
  2. Wash the delicata squash, cut off both ends, slice in half lengthwise, and scoop out seeds. Slice into ½-inch half-moons.
  3. Place squash slices on the baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon smoked paprika (if using). Toss to coat and spread in a single layer.
  4. Roast for 22 to 25 minutes, flipping halfway through, until tender and edges are browned. Let cool on the pan for 5 minutes.
  5. While squash roasts, toast pecans and pumpkin seeds in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently, until fragrant. Remove from pan and set aside to cool.
  6. Make the dressing: In a small bowl or mason jar, combine 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, ¼ teaspoon salt, ⅛ teaspoon black pepper, and minced garlic. Whisk or shake until smooth.
  7. In a large salad bowl, place mixed greens. Add dried cranberries, toasted pecans, toasted pumpkin seeds, and sliced apple. Drizzle with about half the dressing and toss gently.
  8. Top with roasted delicata squash slices and sprinkle with crumbled feta or goat cheese (if using). Drizzle with remaining dressing as needed. Serve immediately.

Notes

Do not skip flipping the squash halfway through roasting for even caramelization. Let squash cool slightly before adding to salad to prevent wilting greens. Toast nuts and seeds separately to avoid burning. Dress greens first, then add toppings. Make extra dressing—it keeps in the fridge for about a week.

Nutrition

Keywords: fall harvest salad, roasted delicata squash, maple dijon vinaigrette, easy fall salad, Thanksgiving salad

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