Roasted Delicata Squash Salad featuring warm roasted squash & cranberries with candied pecans, red onion and fresh spinach and quinoa, all dressed in a light vinaigrette. It’s super easy, healthy and of course delicious!
This warm, colorful fall salad, full of bright colors, texture and flavor, will be welcome during the cooler months when skies are grey. The colors will brighten your day and the warmth will be comforting!
We’ll be caramelizing delicata squash, toasting maple glazed pecans and cranberries, mixing it all together with fresh greens, red onion with quinoa and a sweet & tangy dressing. It’s a delicious combination!
And don’t throw those seeds away, you can roast them using this recipe for Roasted Pumpkin Seeds. I sprinkled mine with a little chipotle powder and mineral salt. They were crunchy, delicious and I ate them all within an hour!
Ingredients You’ll Need
Here’s what you’ll need to make this delicious delicata squash salad recipe with a few tips on how to change it up to suit your needs.
- Delicata squash – Oblong in shape, this small winter squash is easy to work with and roasts up beautifully.
- Cranberries – Fresh cranberries will be roasted making them plump and juicy. Feel free to use dried cranberries instead, no need to roast them, just add them at the end when mixing the salad.
- Pecans – For variation, substitute with walnuts, they are sweeter and pair wonderfully with all of the ingredients.
- Pure maple syrup – Used to candy the nuts and add a touch of sweetness to the cranberries. It’s also used in the dressing.
- Cinnamon – This warming spice adds a nice hint of warm spice.
- Red onion – Adds a nice pop of color.
- Baby leafy greens – Use your favorite baby greens, kale, chard, spinach, arugula, ect.
- Quinoa – I tossed in quinoa for additional protein and heartiness, wheat berries or farro would work too. A grain is optional.
- Apple cider vinegar – Adds a nice zing to the dressing.
- Dijon – Whole grain mustard is great too.
How To Make Roasted Delicata Squash Salad with Cranberries
- Start with roasting the delicata squash, cut ends off, slice in half lengthwise and scrape seeds out with a sharp-edged spoon. Lay the squash cut side down and cut into 1/4 inch slices. Toss with olive oil. Line a rimmed baking sheet with a silpat, parchment paper or lightly greased, lay pieces in a single layer and lightly sprinkle with mineral salt. Cook for 40 minutes stirring once or twice.
- Prep the candied pecans and cranberries: In a medium bowl, toss the nut and cranberries with maple syrup and dash or two of the optional cinnamon. Place mixture on a small rimmed baking sheet that has been lined or lightly greased. Add to the oven with the squash for the first 10 – 15 minutes of baking stirring after 10 minutes. Remove, let the pecans harden.
- Mix the dressing: In a small bowl whisk together the apple cider vinegar, dijon, maple syrup and oil/water.
- Assemble Salad: In a large mixing bowl combine the leafy greens, onion, slightly cooled squash, cranberry/nut mixture and dressing, toss well. Add in cooked grain of choice and gently toss again.
- Serve: Salad can be served warm or at room temperature, can also be served chilled.
And there you have it, a wonderful fall salad made easy and healthy! Recipe will be ready in 40 minutes.
How Long Do Leftovers Keep?
Leftovers can be stored in the refrigerator for up to 3 – 4 days, in a covered container. It’s also great for meal prep using these multi-use glass containers (affiliate link).
More Recipes You’ll Love
- Delicata Squash Fries
- Roasted Butternut Squash Salad
- Stuffed Winter Squash + Quinoa Cranberry & Pistachio
- Orange, Cranberry + Mint Quinoa Salad
- Autumn Butternut Squash + Wheat Berry Salad
- Roasted Butternut Squash, Brussels Sprouts with Cranberries and Pecans
If you try this easy roasted salad recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
ROASTED DELICATA SQUASH + CRANBERRY SALAD
Roasted Delicata Squash Salad with cranberries is light, bright and flavorful! It’s a perfect way to celebrate the fall and winter season.
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 minutes
- Yield: Serves 4 - 6 1x
- Category: Salad, Side
- Cuisine: Vegan
- 2 small delicata squash
- 1 1/2 cups fresh cranberries
- 1 cup pecans
- 2 tablespoons pure maple syrup
- dash of cinnamon, optional
- 1/4 red onion, thinly sliced
- 5 oz. baby leafy greens (kale, chard, spinach, arugula)
- 1 1/2 – 2 cups cooked quinoa, wheat berries or farro, optional
Apple Cider Dressing
- 2 tablespoon apple cider vinegar
- 2 tablespoons pure maple syrup
- 1 heaping tablespoon dijon mustard
- 1 – 2 tablespoons water or olive oil
Preheat oven to 400 degrees F.
Squash: Wash delicata squash, cut ends off, slice in half lengthwise and scrape seeds out with a sharp-edged spoon. Lay squash cut side down and cut into 1/4 inch slices. Toss with 1 tablespoon olive oil. Using a rimmed baking sheet lined with a silpat, parchment paper or lightly greased, lay pieces in a single layer and lightly sprinkle with mineral salt. Cook for 40 minutes stirring once or twice.
Candied Nuts: In a medium bowl, toss the nuts and cranberries with a glug of maple syrup and dash or two of the optional cinnamon. Place mixture on a small rimmed baking sheet that has been lined or lightly greased. Add to the oven with the squash for the first 10 – 15 minutes of baking stirring after 10 minutes. Remove, let the nuts harden.
Vinaigrette: In a small bowl combine the dressing ingredients and mix well.
Assemble: In a large mixing bowl combine the leafy greens, onion, slightly cooled squash, cranberry/nut mixture and dressing, toss well. Add in cooked grain of choice and gently toss again.Season with salt and pepper.
Serve warm or at room temperature, can also be served chilled.
Serves 4 – 6
Store: Leftovers can be stored covered in the refrigerator for 3 – 4 days.
I used quinoa here adding cinnamon while cooking. My recipe for the quinoa is:
- 1/2 cup dry quinoa
- 3/4 cup water
- 1/4 heaping teaspoon cinnamon
In a small saucepan, bring water, quinoa and cinnamon to a boil, cover, reduce to low and simmer for 15 minutes. Uncover and let 10 minutes, fluff with a fork. Use as directed above.
Keep those seeds for roasting, use this recipe for Roasted Pumpkin Seeds. It works great with delicata seeds too. They roast up crunchy and make for a great snack!
Substitute pecans with walnuts.
Updated: Roasted Delicata Squash Salad originally published October 2015 and has been updated November 2019 with new photos and helpful tips. The only changes I made to the recipe was to use pecans instead of walnuts, feel free to use your favorite as they both work well.