Roasted Delicata Squash Salad with Maple Dijon Dressing

Delicata squash salad with maple dijon dressing in a white bowl.

Roasted Delicata Squash Salad with Maple Dijon Dressing

5 from 1 vote

This salad is a healthy fall recipe packed with flavor. Sweet roasted squash, crisp greens, crunchy walnuts, and tangy feta with a creamy maple dijon dressing make it the perfect autumn side dish for Thanksgiving, Christmas, or weeknight dinners. Includes dairy free, and vegan options!

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Prep Time:15

Cook Time:30

Course: dinner, Main Course, Salad, Side Dish

Cuisine: American

Keyword: air fryer, delicata squash, delicata squash recipes, Fall dinner, fall recipes, gluten free

Servings:

Calories: 651kcal

Author: Mollie

Ingredients

4 cups mixed greens
1 delicata squash
2 tablespoon olive oil
1 tablespoon maple syrup
¼ cup walnuts
¼ cup dried cherries
¼ cup feta or goat cheese

Salad Dressing

¼ cup real maple syrup
⅓ cup dijon mustard
⅓ cup apple cider vinegar
1 tablespoon diced shallot
¾ cup avocado oil or salad oil of your choice
½ teaspoon salt

Instructions

Preheat oven to 400℉.
Cut Delicata squash in ½ inch rings. No need to peel!
Whisk together 2 tablespoon Olive oil and 1 tablespoon maple syrup and ½ teaspoon salt in a small bowl.
Toss rings with olive oil and maple syrup and olive oil mixture until they are well coated.
Place rings on a parchment lined baking sheet and bake in preheated oven for 30 minutes, flipping the squash rings halfway through. They are done when they are soft and golden brown.
Let the squash cool and set aside until you are ready to serve the salad.
In a large salad bowl layer the mixed greens, then the squash, and the shallot. Right before you serve, drizzle the maple dijon dressing on top, and finally sprinkle the feta, dried cherries and walnuts.
Serve and Enjoy!

Maple Dijon Dressing

While the squash is cooling, make the maple dijon dressing. You can also make this ahead of time if you would like. It will last in the fridge for up to two weeks.
In a blender add the maple syrup, dijon mustard, shallot, apple cider vinegar, and salt and blend.
With the lid on, slowly drizzle the oil in as it blends on medium speed.
Once all of the oil has been added, turn the blender on high speed for about 10 seconds until everything is blended and the dressing is smooth and creamy.
Store it in a mason jar in the fridge until you are ready to use!

Notes

Notes:

Dietary options- To make this vegan and dairy free, eliminate the feta.
Oil Options- Just a head up, if you want to use olive oil for the dressing, you can, but it will solidify in the fridge, and add a subtle flavor. If you are ok with that, just plan to have the dressing out of the fridge for 30 minutes or so before you use it so that it can come to room temperature and liquify.
To make this more substantial, add shredded rotisserie chicken, salmon, or to keep it vegetarian, add quinoa, farro, chickpeas or crispy lentils.
Blue cheese instead of feta would also be delicious.
Store leftover squash in a sealed container for up to 3 days in the fridge.
Maple Dijon dressing can last in the fridge for up to 2 weeks.
Enjoy! :)

Nutrition