Description
A vibrant fall salad featuring roasted delicata squash, leafy greens, nuts, and a tangy maple-Dijon dressing.
Ingredients
1 medium delicata squash
2 tbsp olive oil
4 cups mixed greens
1/3 cup toasted pecans
1/4 cup dried cranberries
2 tbsp maple syrup
1 tbsp Dijon mustard
2 tbsp apple cider vinegar
Salt and pepper to taste
Instructions
1. Preheat oven to 400°F (200°C).
2. Slice delicata squash into half-moons and remove seeds.
3. Toss squash with olive oil, salt, and pepper.
4. Roast for 20–25 minutes, flipping halfway.
5. Prepare dressing by whisking maple syrup, Dijon, vinegar, and olive oil.
6. Toss greens, roasted squash, pecans, and cranberries with dressing.
7. Serve immediately.
Notes
You can substitute pecans with walnuts or pumpkin seeds.
For extra protein, add quinoa or roasted chickpeas.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad, Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Autumn Delicata Squash Salad, roasted squash salad, fall salad