Dessert

Delicata Squash Salad with Creamy Maple Vinaigrette Recipe

ByClara Bennett November 12, 2026November 12, 2026

Introduction

This Delicata Squash Salad pairs roasted squash with a creamy maple vinaigrette for a bright, satisfying meal. It layers warm, caramelized squash with crisp greens and a tangy dressing that clings to every bite.

A white plate with a blue dotted rim holds a layered salad: a bed of fresh greens at the bottom, then a fluffy layer of quinoa mixed with red onion slices and pomegranate seeds, followed by a scatter of pumpkin seeds and greens peeking through, and finally bright orange roasted squash ribbons curled on top as the dramatic garnish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds delicata squash (2 medium squash)
1 tablespoon olive oil
½ teaspoon kosher salt
½ teaspoon ground pepper
½ cup quinoa
1 cup water
⅓ cup extra virgin olive oil
½ cup plain Greek yogurt
¼ cup maple syrup
2 tablespoons rice vinegar
pinch kosher salt
5 ounces arugula (about 4 cups firmly packed)
½ medium red onion (thinly sliced)
½ cup pomegranate seeds
⅓ cup roasted salted pepitas

Instructions

Step 1: For the Delicata Squash, heat the oven to 400°F with a rack in the lowest position and line a baking sheet with parchment paper.
Step 2: Prep the squash by washing the skins, trimming the ends, and slicing lengthwise. Scoop out the seeds, lay the squash cut side down, and slice into ½-inch half-moons.
Step 3: Toss the sliced squash with olive oil, salt, and pepper until evenly coated. Arrange in a single, even layer on the prepared baking sheet, leaving space between pieces.
Step 4: Roast in the oven for 25 minutes. Halfway through, flip the pieces. Return to the oven and rotate the pan to ensure even baking until the flesh is very soft and lightly caramelized.
Step 5: For the quinoa, rinse it in a fine mesh strainer under cool running water until the water runs clear. Drain well.
Step 6: Transfer the rinsed quinoa to a small saucepan, add the water, and bring to a boil. Reduce to a light simmer, cover, and cook for 15 minutes. Remove from heat, rest 5 minutes, then fluff with a fork and transfer to a large mixing bowl.
Step 7: For the maple vinaigrette, whisk together the extra virgin olive oil, Greek yogurt, maple syrup, rice vinegar, and a pinch of salt in a measuring cup until very smooth. Adjust seasoning to taste.
Step 8: To assemble the salad, add the arugula, red onion, pomegranate seeds, and pepitas to the quinoa. Pour half the dressing over the mixture and toss until well coated.
Step 9: Divide the salad among four plates, topping each with a quarter of the roasted squash. Serve immediately with additional dressing on the side if desired.

Tips & Variations

Swap arugula for baby kale or mixed greens for a different bite and color.
Use honey or another maple alternative in the vinaigrette if maple syrup is not on hand.
Roast the squash a day ahead and rewarm briefly before serving to save time.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 1 day. The greens may wilt slightly, but the flavors will still be enjoyable. Reheat the squash separately if you prefer warm components before serving.

How to Serve

A white plate holds a layered quinoa salad with a base of light, fluffy quinoa mixed with greens and chopped vegetables, sprinkled with seeds and bits of red onion; on top, curved orange slices of roasted sweet potato form a bright second layer, arranged in loose spirals across the grainy quinoa, while pomegranate seeds and leafy greens peek through as a third delicate layer, giving color and texture variation, all set on a white marbled surface background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ahead?

Yes. You can roast the squash and cook the quinoa in advance, then assemble with the dressing and greens just before serving.

Can I omit nuts or seeds?

Absolutely. Omit pepitas or pomegranate seeds if desired; the salad will still be flavorful, though the crunch and bright contrast will be reduced.

Clara Bennett