Roasted Delicata Squash Salad with Arugula & Feta Recipe

When fall rolls in, we start craving comforting, warm dishes that still feel light and nutritious. This Roasted Delicata Squash Salad with Arugula & Feta checks all those boxes. It’s seasonal, full of flavor, and beautifully colorful. The sweetness of caramelized delicata squash pairs wonderfully with peppery arugula, creamy feta cheese, and crunchy toasted pepitas, all brought together with a zesty maple-Dijon vinaigrette.

Whether you’re serving it for a weeknight dinner, holiday gathering, or preparing lunch ahead of time, this salad is not only versatile—it’s also elegant, hearty, and healthy.

What Is Delicata Squash? And Why Use It in a Salad?

Delicata squash, also known as sweet potato squash, is an oblong winter squash with cream-colored skin and green stripes. Its flesh is sweet, nutty, and less starchy than butternut or acorn squash, making it perfect for roasting.

Unlike many other squashes, you don’t have to peel delicata squash—the skin is tender and edible after roasting. Its ring-like slices also make a stunning visual presentation in any dish, especially salads.

When roasted, delicata squash develops a rich caramelized flavor that contrasts beautifully with the saltiness of feta and the bitterness of arugula. It’s a flavor and texture playground in one bowl.

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Ingredients You’ll Need

Here’s a quick breakdown of everything you need to make this dish shine:

For the Roasted Squash:

• Delicata Squash: The star of the show. Its naturally sweet flavor caramelizes beautifully in the oven.
• Olive Oil: Helps crisp and brown the squash while adding flavor.
• Salt & Pepper: Essential seasoning.
• Smoked Paprika (Optional): Adds a subtle smoky depth that pairs well with feta.

For the Salad:

• Fresh Arugula: Peppery and crisp, it adds contrast to the sweetness of the squash.
• Feta Cheese: Crumbled for creaminess and tang.
• Pepitas: Toasted pumpkin seeds offer crunch and a nutty flavor.
• Red Onion (Optional): Thinly sliced for bite and sharpness.

For the Maple-Dijon Vinaigrette:

• Olive Oil: A base for emulsifying the dressing.
• Apple Cider Vinegar: Adds acidity to balance the sweetness.
• Maple Syrup: A fall-appropriate sweetener that enhances the squash.
• Dijon Mustard: For tang and thickness.
• Salt & Pepper: To finish and balance the dressing.

Step-by-Step Instructions

Step 1: Preheat Your Oven

Set your oven to 200°C (400°F) and line a large baking sheet with parchment paper. This ensures even roasting and easy cleanup.

Step 2: Prep the Delicata Squash

Wash the squash thoroughly—since we’re keeping the skin on, cleanliness matters. Cut off the ends, then slice lengthwise. Use a spoon to scoop out the seeds, then cut into ½-inch rings. Toss the rings in olive oil, salt, pepper, and smoked paprika (if using).

Step 3: Roast the Squash

Place the squash rings on your baking sheet in a single layer. Roast for 20–25 minutes, flipping halfway through. They should be golden brown, fork-tender, and lightly caramelized.

Step 4: Toast the Pepitas

While the squash roasts, place the pepitas in a dry skillet over medium heat. Toast for about 2–3 minutes until they start to pop and turn golden. Set aside.

Step 5: Make the Maple-Dijon Dressing

In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Whisk until emulsified and taste for balance—add more vinegar or syrup if needed.

Step 6: Assemble the Salad

In a large salad bowl or serving platter, layer the arugula. Top with warm roasted delicata squash, crumbled feta, toasted pepitas, and sliced red onion. Drizzle generously with dressing.

Step 7: Serve Immediately

Serve while the squash is still slightly warm or at room temperature. It’s perfect as a standalone meal or a side dish to poultry, fish, or hearty grains.

Serving Suggestions

This salad is flexible enough for many occasions. Here are some pairing ideas:

• As a Side Dish: Serve alongside roasted chicken, grilled salmon, or turkey for a balanced plate.
• Holiday Table Star: Its warm flavors and festive look make it perfect for Thanksgiving or a fall dinner party.
• Make It a Meal: Add quinoa, lentils, or chickpeas for extra protein and a more filling salad.
• Light Lunch: Enjoy as-is for a refreshing midday meal packed with fiber and healthy fats.

Recipe Tips for Success

• Choose Firm, Fresh Squash: Look for delicata squash with smooth, unblemished skin and a firm texture.
• Don’t Overcrowd the Pan: Give the squash space to roast properly and avoid steaming.
• Use Fresh Arugula: Its crispness adds contrast—if it’s wilted, the salad won’t have the same fresh texture.
• Balance the Dressing: Taste and adjust—some may prefer it tangier, others sweeter.

Variations You Can Try

Swap the Greens

No arugula on hand? Try baby spinach, kale (massaged), or mixed greens for a different texture and flavor.

Different Cheese Options

Goat cheese, blue cheese, or shaved parmesan can stand in for feta if you want to experiment.

Nut or Seed Alternatives

Swap pepitas for toasted walnuts, pecans, or sunflower seeds if you like a different crunch.

Add Grains

Serve the salad over a bed of farro, barley, or wild rice to make it more filling.

How to Store Leftovers

This salad is best served fresh, but you can store leftovers for up to 2 days:

• Squash: Store separately in an airtight container in the fridge.
• Dressing: Keep in a sealed jar for up to 1 week.
• Greens: If already dressed, they will wilt. To prevent this, only dress what you’ll eat.

Tip: Assemble fresh greens with reheated squash and leftover toppings for the best texture on day two.

Nutritional Benefits

This roasted delicata squash salad with arugula & feta isn’t just delicious—it’s packed with nutritional value:

• Delicata Squash: Rich in vitamin A, fiber, and potassium.
• Arugula: High in antioxidants and vitamins C and K.
• Feta Cheese: Offers calcium and protein.
• Pepitas: A great source of magnesium, zinc, and healthy fats.

You’re getting fiber, healthy fats, and complex carbohydrates all in one dish.

Final Thoughts

This Roasted Delicata Squash Salad with Arugula & Feta brings together the best of fall flavors in one nourishing, satisfying, and visually stunning dish. Whether you’re serving it on a weeknight or placing it front and center at your Thanksgiving table, it delivers every time. With its mix of textures, sweet and savory notes, and simple yet gourmet appeal, this salad is one you’ll find yourself coming back to all season long.

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Roasted Delicata Squash Salad with Arugula & Feta Recipe

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Cooking Method: Roasting Cuisine: American, Mediterranean Courses: Appetizers, Brunch, Dinner, Lunch

Prep Time 15 mins Cook Time 25 mins Total Time 40 mins Difficulty: Beginner Cooking Temp: 200  C Servings: 4 Best Season: Fall

Description

This Roasted Delicata Squash Salad with Arugula & Feta is a vibrant, seasonal dish perfect for fall. Tender roasted squash rings are paired with peppery arugula, creamy feta, crunchy pepitas, and a zesty maple-Dijon vinaigrette. It’s an easy, healthy, and flavorful salad that works beautifully as a light lunch, side dish, or elegant holiday starter.

Ingredients

Scale

1/2x 1x 2x 3x

For the Roasted Delicata Squash

• 1 large Delicata Squash — halved lengthwise, seeds removed, sliced into ½-inch rings
• 1.5 tbsp Olive Oil
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 0.5 tsp Smoked Paprika (optional)

For the Salad Base

• 5 cups Arugula — washed and dried
• 0.5 cup Feta Cheese — crumbled
• 0.25 cup Pepitas (Pumpkin Seeds)
• 0.25 small Red Onion — thinly sliced (optional)

For the Maple-Dijon Dressing

• 2 tbsp Olive Oil
• 1 tbsp Apple Cider Vinegar
• 1 tbsp Maple Syrup — pure
• 1 tsp Dijon Mustard
• 0.25 tsp Salt
• Freshly Cracked Black Pepper — to taste

Instructions

Preheat the Oven

1. Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper or a silicone mat.

Prepare the Delicata Squash

1. Wash the delicata squash thoroughly since the skin is edible. Cut off both ends, slice it lengthwise, and scoop out the seeds with a spoon. Slice into half-inch rings and toss with olive oil, salt, pepper, and smoked paprika if using.

Roast the Squash

1. Arrange the squash rings in a single layer on the baking sheet. Roast for 20–25 minutes, flipping halfway through, until golden and tender with caramelized edges.

Make the Dressing

1. While the squash is roasting, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper in a small bowl until emulsified. Taste and adjust seasoning if needed.

Toast the Pepitas

1. In a dry skillet over medium heat, toast the pepitas for 2–3 minutes, stirring frequently until they pop slightly and turn golden. Remove from heat and set aside.

Assemble the Salad

1. In a large mixing bowl or platter, layer the arugula and red onion (if using). Top with warm roasted delicata squash rings, crumbled feta, and toasted pepitas. Drizzle the maple-Dijon dressing over the top.

Serve

1. Serve immediately while the squash is warm, or let it come to room temperature. Perfect as a side for roasted meats or as a hearty vegetarian main.

Note

Storage: Best enjoyed fresh. If storing, keep components separate—arugula may wilt from dressing. Store squash and dressing in airtight containers in the fridge for up to 3 days.

Make Ahead: Roast the squash and make the dressing a day ahead to save time.

Variations:

• Swap arugula for baby spinach or mixed greens.
• Use goat cheese instead of feta for a tangier flavor.
• Add quinoa or farro for a more filling grain salad.

Allergy-Friendly Tips: To make it nut-free and seed-free, omit the pepitas or use sunflower seeds.

Keywords: healthy fall salad, delicata squash recipe, easy roasted squash salad, vegetarian salad, arugula feta salad