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Best Roasted Delicata Squash Salad with Pomegranate Feta

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A vibrant fall salad featuring roasted delicata squash, juicy pomegranate arils, creamy feta, and a maple-tahini dressing. It’s sweet, salty, tangy, and crunchy all at once, perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 1 medium delicata squash (about 1 to 1.5 pounds)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional)
  • 5 ounces fresh baby arugula or mixed greens
  • ½ cup pomegranate arils
  • ⅓ cup crumbled feta cheese
  • ¼ cup toasted pepitas (pumpkin seeds)
  • 3 tablespoons tahini
  • 2 tablespoons maple syrup
  • 2 tablespoons lemon juice
  • 2 to 3 tablespoons warm water
  • 1 small clove garlic, minced
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. While the oven heats, wash your delicata squash thoroughly.
  2. Trim off the stem and the very bottom tip of the squash. Slice the squash in half lengthwise. Use a spoon to scoop out the seeds and stringy bits. Then, slice each half into half-moon shapes about ½-inch thick.
  3. In a large bowl, toss the squash slices with 2 tablespoons of olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon smoked paprika if using. Spread them out in a single layer on the prepared baking sheet.
  4. Roast the squash for 15 minutes, then flip each piece with a spatula. Roast for another 10-15 minutes, until the squash is tender and the edges are golden brown and slightly caramelized.
  5. While the squash roasts, make the dressing: In a small bowl or jar, combine 3 tablespoons tahini, 2 tablespoons maple syrup, 2 tablespoons lemon juice, 1 minced garlic clove, and a pinch of salt. Whisk or shake until smooth. Add warm water, one tablespoon at a time, until the dressing is thin enough to drizzle.
  6. Toast the pepitas in a dry skillet over medium heat for 2-3 minutes until fragrant and starting to pop. Remove from heat and set aside.
  7. Let the roasted squash cool for about 5 minutes. In a large serving bowl, add the arugula or mixed greens. Top with the warm squash slices, pomegranate arils, crumbled feta, and toasted pepitas. Drizzle generously with the maple-tahini dressing. Toss gently to combine, or serve the dressing on the side.

Notes

Don’t skip flipping the squash halfway through roasting for even browning. Cut the squash evenly for uniform cooking. Toast pepitas carefully as they burn quickly. The dressing can be made up to 3 days in advance. Add warm squash to cold greens for a slight wilting effect that helps dressing cling. Season as you go for layered flavor.

Nutrition

Keywords: roasted delicata squash salad, fall salad, pomegranate feta salad, maple tahini dressing, vegetarian salad, gluten-free salad

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