Recipes Salad:

Winter Delicata Squash Salad

Winter Delicata Squash Salad


2 delicata squash

A large handful of arugula – approx 1 ½ cup

4 tablespoon extra virgin olive oil (2 T for squash – 2 T for dressing)

1 tablespoon maple syrup (plus 1 teaspoon for dressing)

¼ teaspoon paprika

½ teaspoon cumin

2 tablespoon pepita pumpkin seeds

¼ cup crumbled feta cheese

Seeds from 1 pomegranate

Fresh chopped mint leaves

Freshly ground pepper

1 teaspoon sea salt

1 tablespoon apple cider vinegar

The Prep

Preheat over to 400 degrees and line two sheet pans with parchment paper.

Slice each delicata squash crosswise into ½” disks and scoop out the seeds.

Toss the rings with evoo, cumin, paprika, salt, and pepper. Place squash in a single layer and drizzle with maple syrup. 

Roast for 30-40 minutes turning over after about 15 to 20 minutes.  Squash should be golden brown on both sides.

While squash roasts, Lightly toast your pepitas and set aside. Making a simple dressing of apple cider vinegar, EVOO, a teaspoon of maple syrup and S + P

Arrange the arugula on a plate and gently place your squash rings atop. Scatter your feta, pepitas, mint and pomogranates over the squash salad. Finish with a drizzle of your cider vinaigrette and a sprinkle of Maldon sea salt.

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