Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cooking Method:
Cuisine: ,
Courses: , , ,
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
    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. 1
    Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper or a silicone mat.
    2. Prepare the Delicata Squash
  2. 2
    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.
    3. Roast the Squash
  3. 3
    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.
    4. Make the Dressing
  4. 4
    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.
    5. Toast the Pepitas
  5. 5
    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.
    6. Assemble the Salad
  6. 6
    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.
    7. Serve
  7. 7
    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
Read it online: https://petitepanini.com/recipe/roasted-delicata-squash-salad-with-arugula-feta-recipe/