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  3. Roasted Delicata Squash Salad
Roasted delicata squash salad with pomegranate and pepitas

Sweet roasted squash rings with pomegranate and pepitas

Roasted Delicata Squash Salad

Roasted Delicata Squash Salad

40 minEasy

Prep Time

15 min

Cook Time

25 min

Total Time

40 min

Servings

4

4 servings

Difficulty

Easy

Cost

Budget

$

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Roasted Delicata Squash Salad

Sweet roasted squash rings with pomegranate and pepitas

A colorful fall salad with roasted delicata squash half-moons, arugula, pomegranate seeds, toasted pepitas, and a maple-Dijon vinaigrette.

15m

Prep Time

25m

Cook Time

40m

Total Time

4

Servings

Easy

Difficulty

Budget $

Cost

SaladSide DishVegetarianVeganGluten-FreeDairy-Free
Sarah Chen
Sarah Chen

March 3, 2026(Updated April 12, 2026)

Delicata squash is one of the most user-friendly squashes because you eat the skin. There is no peeling involved — you just slice it into half-moons and roast until the edges caramelize. The flesh turns sweet and creamy while the skin gets slightly chewy, giving you two textures from one ingredient.

This salad surrounds the warm squash with peppery arugula, jewel-like pomegranate seeds, and crunchy pepitas. A maple-Dijon vinaigrette ties the sweet and savory elements together. It is a salad that celebrates fall without relying on heavy, stodgy flavors.

Why This Recipe Works

Roasting the squash cut-side down on an oiled sheet pan maximizes caramelization and prevents steaming, which would make the squash soft and pale instead of golden and sweet.

Ingredients

  • 2 delicata squash, halved, seeded, and sliced
  • 4 cups arugula
  • 1/2 cup pomegranate seeds
  • 1/4 cup toasted pepitas
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • Salt and pepper
  • Flaky salt for finishing
OvenBake

Test Kitchen Pick

Sheet Pan

Helpful Tool

Why a good sheet pan helps here

The pan is doing more work here than it looks like. A sturdy, evenly heating sheet pan gives you better browning and fewer hot spots.

This recipe benefits from more even oven contact and easier cleanup.

  • Promotes more even browning
  • Useful across weeknight roasts and baking

A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.

Shop sheet pan options for this recipe

Instructions

  1. 1

    Toss the squash half-moons with olive oil, salt, and pepper. Roast at 425F for 20 to 25 minutes, flipping once, until golden and tender.

  2. 2

    Whisk together the maple syrup, Dijon, apple cider vinegar, a drizzle of olive oil, salt, and pepper for the dressing.

  3. 3

    Arrange the arugula on a platter or in bowls.

  4. 4

    Top with the warm roasted squash, pomegranate seeds, and pepitas.

  5. 5

    Drizzle with the vinaigrette and finish with flaky salt.

Serving Suggestions

Ways to Serve This Dish

  • Serve as a light main course or alongside grilled protein

  • Best enjoyed fresh -- prepare the dressing separately if making ahead

Tips & Storage

Pro Tips

  • Choose squash that feel heavy for their size with unblemished skin.

  • Dried cranberries work if pomegranate is out of season.

  • Add crumbled goat cheese for a richer version.

Storage

Refrigerate in airtight containers for up to 3 days.

Reheating

Reheat gently on the stovetop, in the oven, or in the microwave until hot.

Nutrition Facts

Per serving (1 serving) · 4 servings

Calories200
LowModerateHigh

A light, low-calorie option · based on a 2,000 cal daily diet

Protein4g
Carbohydrates26g
Fat10g
Fiber4g
Sugar10g
Sodium180mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Can I make this ahead?
Yes. The components or finished dish hold well if properly chilled and stored.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, or heat so it suits the way you like to cook and eat.

Explore More

More SaladMore Side DishVegetarian RecipesVegan RecipesGluten-Free RecipesDairy-Free RecipesOven Recipes
Sarah Chen

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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