Delicata Squash Salad with Creamy Maple Vinaigrette Recipe
A vibrant Delicata Squash Salad featuring roasted squash tossed with fluffy quinoa, peppery arugula, and a creamy maple vinaigrette for a balanced, comforting yet light dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Roasted Delicata Squash
- 2 pounds delicata squash (2 medium squash)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
Quinoa
- ½ cup quinoa
- 1 cup water
Maple Vinaigrette
- ⅓ cup extra virgin olive oil
- ½ cup plain Greek yogurt
- ¼ cup maple syrup
- 2 tablespoons rice vinegar
- pinch kosher salt
Salad Assembly
- 5 ounces arugula (about 4 cups firmly packed)
- ½ medium red onion (thinly sliced)
- ½ cup pomegranate seeds
- ⅓ cup roasted salted pepitas
Instructions
- Roast the squash: Heat the oven to 400°F with a rack in the lowest position. Line a baking sheet with parchment paper. Prepare the squash by washing the skins, trimming the ends, slicing lengthwise, scooping out seeds, and cutting into ½-inch half-moons. Toss with olive oil, salt, and pepper. Arrange in a single layer on the sheet and roast for 25 minutes, flipping halfway for even caramelization.
- Cook the quinoa: Rinse quinoa under cold water until the water runs clear to remove bitterness. Transfer to a small saucepan, add 1 cup water, bring to a boil, then reduce to a simmer. Cover and cook 15 minutes. Remove from heat and rest 5 minutes. Fluff with a fork and transfer to a large mixing bowl.
- Make the maple vinaigrette: Whisk together extra virgin olive oil, Greek yogurt, maple syrup, rice vinegar, and a pinch of salt in a measuring cup until very smooth. Taste and adjust sweetness or acidity as desired.
- Assemble the salad: To the quinoa, add arugula, red onion, pomegranate seeds, and pepitas. Pour in half of the dressing and toss until evenly coated.
- Finish and serve: Divide the salad among four plates, top each with roasted squash, and serve immediately with additional dressing on the side.
Notes
- Note: You can cook quinoa in an Instant Pot for convenience; use 1 cup water and ½ cup quinoa on the manual setting for about 1 minute with natural pressure release.
- Roasted squash can be prepared up to a day in advance and reheated gently before serving.
- For a lighter version, reduce Greek yogurt by half and increase maple syrup slightly to balance the tartness.
Keywords: delicata squash, quinoa salad, maple vinaigrette, roasted squash, arugula salad, pomegranate, pepitas
