Description

This roasted delicata squash salad with arugula, cranberries, and feta is full of fall flavor and mostly hands-off—your oven does the work while the squash roasts to sweet, caramelized perfection. Toss it with peppery arugula, tart cranberries, and creamy feta, then drizzle on an easy maple-balsamic vinaigrette for the perfect balance of flavors.

Serve it as a light main dish for 4 people (add leftover chicken or salmon for a heartier meal), or as a beautiful holiday side dish.

Ingredients

To Roast the Squash:

1 large or 2 medium delicata squash (about 1 1/2-2 pounds total)
1 tablespoon extra virgin olive oil
1/4 teaspoon kosher salt

For the Salad:

6 ounces (about 6 big handfuls) baby arugula or mixed greens
1/2 cup dried cranberries (or try dried cherries or pomegranate arils)
1/3 cup raw pumpkin seeds (pepitas) or chopped pecans, walnuts, or sunflower seeds
4 ounces (about 2/3 cup) crumbled feta cheese (or goat cheese; omit for dairy-free)
1/4 cup thinly sliced red onion or shallot

Maple-Balsamic Vinaigrette:

3 tablespoons extra virgin olive oil
2 tablespoons aged balsamic vinegar
2 teaspoons maple syrup
3/4 teaspoon Dijon mustard
1/4 teaspoon fine salt
a few spins of freshly ground black pepper

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Instructions

Roast the squash: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment. Slice the delicata squash in half lengthwise, scoop out the seeds, and cut into ½-inch half-moons (no need to peel—delicata skin is tender and edible).
- Toss the squash with olive oil and salt directly on the sheet pan. Roast for 20–25 minutes, flipping halfway through, until golden and caramelized around the edges. Don’t be afraid to let the edges get brown.
(Optional) Toast the pumpkin seeds or nuts: Toast the raw pumpkin seeds or nuts in a dry skillet over medium heat for 3–4 minutes, stirring often, until some parts are just lightly browned. This can be done up to 3 days ahead and stored in an airtight container at room temperature or in the fridge.
Make the vinaigrette: In a small jar or bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
Assemble the salad: In a large bowl or on a serving platter, add arugula, roasted squash, cranberries, pumpkin seeds, feta, and shallot. Drizzle with the vinaigrette and toss gently to coat.
Serve: Serve immediately or at room temperature. This salad holds up well for entertaining and can be prepped ahead—just wait to dress it until serving time.

Notes

No need to peel delicata squash; the skin is thin, tender, and perfectly edible when roasted.

For extra crunch, toast the nuts or seeds in a dry skillet for 3–5 minutes until fragrant.

This recipe is naturally gluten-free and can be made dairy-free by skipping the feta.

Try swapping the vinaigrette for your favorite balsamic glaze for a quick variation. Use lemon vinaigrette if preferred.

Leftovers keep well (undressed) in the refrigerator for up to 2 days.