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Cozy Fall Harvest Salad with Roasted Delicata Squash

cozy fall harvest salad with roasted delicata squash - featured image
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A warm and satisfying fall salad featuring roasted delicata squash, creamy goat cheese, crunchy pecans, and a maple-tahini dressing. Perfect as a main course or side dish for autumn gatherings.

Ingredients

Scale
  • 2 medium delicata squash (about 2 lbs total)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cinnamon
  • Pinch of cayenne pepper (optional)
  • 5 oz baby arugula
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, roughly chopped
  • 1/3 cup crumbled goat cheese
  • 1/4 cup pumpkin seeds (pepitas)
  • 1/4 cup tahini
  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons warm water
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Wash the delicata squash thoroughly. Cut off the stem and bottom ends, then slice the squash in half lengthwise. Scoop out the seeds and stringy bits. Slice each half into half-moons about 1/2-inch thick.
  3. Place the squash pieces in a bowl and drizzle with 2 tablespoons olive oil. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon cinnamon, and a pinch of cayenne if using. Toss gently until every piece is coated. Spread them in a single layer on the prepared baking sheet.
  4. Roast the squash for 20-25 minutes, flipping halfway through, until tender and golden-brown. Remove from the oven and let cool slightly.
  5. While the squash roasts, heat a small skillet over medium heat. Add the chopped pecans and pumpkin seeds. Toast for 3-4 minutes, stirring frequently, until fragrant. Transfer to a plate to cool.
  6. In a medium bowl, combine 1/4 cup tahini, 2 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 2 tablespoons warm water, 1 tablespoon olive oil, 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until smooth and creamy.
  7. In a large bowl, add the arugula. Drizzle with about half the dressing and toss gently to coat. Add the roasted squash, dried cranberries, toasted pecans, pumpkin seeds, and crumbled goat cheese. Drizzle with remaining dressing and toss very gently.
  8. Serve immediately, warm or at room temperature.

Notes

Don’t dress the salad too far in advance to prevent wilting. The dressing can be made ahead and stored in the fridge for up to a week. For a vegan version, skip the goat cheese or use a cashew-based alternative. Butternut squash can substitute for delicata if peeled and cut into smaller cubes.

Nutrition

Keywords: fall salad, harvest salad, delicata squash, roasted squash, maple tahini dressing, autumn salad, vegetarian, gluten-free

Find it online: https://cookluma.com/cozy-fall-harvest-salad-with-roasted-delicata-squash/