Roasted Delicata Squash Salad with Arugula & Dates
This gorgeous Delicata Squash Salad with a simple maple dijon dressing is a delicious salad for any time of year, but it's especially perfect for the fall and winter months! The roasted delicata squash almost caramelizes in the oven and is paired peppery arugula. Everything is topped with creamy goat cheese, pecans, and chopped dates for a hint of sweetness.
Equipment
- 1-2 large sheet pan
Ingredients
For Salad
- 5 cups baby arugula (5 ounces)
- 2 small delicata squash (or 1 large)
- ½ cup chopped pecans (or walnuts)
- ½ cup goat cheese (~2.5 ounces)
- ½ cup chopped dates (or dried cranberries)
- 2 tablespoon extra virgin olive oil
- 1 tablespoon fresh thyme leavea (or 1 teaspoon dried thyme)
- 1 teaspoon kosher salt (use ¾ teaspoon if using fine table salt)
- ½ teaspoon black pepper
For Dressing
- 2 tablespoon fresh lemon juice
- 2 tablespoon apple cider vinegar
- 2 tablespoon pure maple syrup
- 1 tablespoon dijon mustard
- 1 garlic clove (or ¼ teaspoon garlic powder)
- ¼ teaspoon dried thyme
- ¼ teaspoon kosher salt (or to taste)
- dash black pepper
- ¼ cup extra virgin olive oil
Instructions
- Preheat the oven to 400℉ (200°C). Line a large sheet pan with parchment paper and spray with olive oil spray. Rinse your delicata squash. Cut off the ends and carefully cut delicata squash in half lengthwise. No need to remove the skin of delicata squash. Scoop out the seeds and cut the squash into thin moon shaped slices. Combine the squash with olive oil, salt, pepper, and thyme. Give it a toss and add it in a single layer to the baking sheet. You may need to use 2 baking sheets. Roast in the preheated oven for 20-25 minutes, until fork tender.
- While the squash roasts, make the maple dijon dressing by whisking the dressing ingredients in a small bowl or shaking them in a mason jar. My suggestion is to whisk everyhting except the olive oil. Then drizzle in the oil and whisk until it's emulsified. This helps prevent the dressing from separating.
- The squash is done roasting when it's golden brown and fork tender. Remove from the oven and let it cool. In a large bowl or your favorite serving bowl, arrange the arugula. Top the bed of arugula with delicata squash slices, pecans, goat cheese and dates.
- Drizzle about half the dressing on right before serving. Serve the rest of the dressing on the side.
Video
Notes
Expert Tips
- You can tell if a delicata squash is ripe by it's color. It should be a creamy color with green stripes. If you can only find one with orange stripes that will work.
- To slice the delicata squash, cut it in half lengthwise, scoop out the seeds, then place it flesh side down on the cutting board to make it easy to cut it into slices widthwise.
- Wait to add a drizzle of dressing until just before serving. Add about half the dressing and serve the rest on the side to give your guests the freedom to add their desired amount.
- I suggest using baby arugula. Baby arugula is harvested while it is young and it's more mild in flavor. Mature arugula is almost too fierce of a flavor to eat raw while baby arugula has a pleasant peppery taste.
- Meal Prep - make your dressing ahead of time so it's ready to go when you want to assemble the salad. You can also roast the squash ahead of time and store in the fridge for up to 2-3 days.
- Storage - store leftovers in the refrigerator in an airtight container for up to 3-4 days. I suggest storing the salad ingredients separately from the dressing so the salad doesn't get soggy. The dressing will stay good in the fridge for 3-7 days.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
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