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Delicata Squash Salad

This Delicata Squash Salad combines roasted squash, arugula, walnuts, and feta, all tossed in a tangy dressing for a delightful balance of flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 medium delicata squash halved and seeds removed
  • 2 cups arugula or mixed greens
  • 1/2 cup walnuts roughly chopped
  • 1/4 cup feta cheese crumbled
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey or maple syrup
  • Salt and pepper to taste

Equipment

  • Sharp knife
  • Cutting board
  • Baking sheet
  • Mixing bowl
  • Whisk
  • Serving platter

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Slice the delicata squash into half-moons about 1/2 inch thick.
  3. Toss the squash slices with olive oil, salt, and pepper in a bowl.
  4. Spread the seasoned squash on a baking sheet and roast for 20 minutes, flipping halfway.
  5. While the squash roasts, toast the walnuts in a dry skillet over medium heat for about 5 minutes.
  6. In a mixing bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
  7. In a large bowl, combine arugula, roasted squash, toasted walnuts, and feta cheese.
  8. Drizzle the dressing over the salad and gently toss to combine.
  9. Transfer the salad to a serving platter and enjoy while warm.

Notes

This salad is perfect as a side dish or as a light main course. Consider adding pomegranate seeds for extra flavor.