If you're looking for ways to get more vegetables into your diet during the colder months, look no further than this delicious Delicata Squash Salad! Maple roasted squash & red onion, apple cider barley, salty feta, peppery arugula, sweet dried cranberries, crunchy pecans and a tangy-sweet maple dressing are a match made in heaven.
This hearty delicata squash salad is equal parts grain bowl and salad. Packed with vibrant cold weather vegetables, tangy feta cheese and a creamy maple dijon dressing, it has all of the elements of a satisfying meal. Serve it alongside your Thanksgiving meal for a bright side, or serve it in big bowls for a healthy entrée.
Jump to:
Why You’ll Love This Roasted Squash Salad
- Beautifully Balanced - With elements that are both hot and cold, sweet and tangy, soft and crunchy, every bite is an adventure in fall flavors.
- Quick & Easy - Delicata squash is one of my favorite winter squashes because it has extremely thin, edible skin, meaning you don't have to peel it. This means your active work is minimal—slicing a few veggies, simmering a pot of grains, and blending up a 5-minute salad dressing. All in, you’re looking at just 15-20 minutes of prep!
- Make-Ahead Convenience - Feel free to roast your veggies, cook the barley, and make the maple salad dressing ahead of time. It’s perfect for getting a jump-start for stress-free holiday hosting, but is also fantastic as a healthy, meal-preppable lunch for the week.
Ingredients & Substitutions
Salad recipes always seem to have a long list of ingredients, but don’t let that scare you off. As I mentioned earlier, your prep work will be minimal! Here’s what to grab:
- Delicata Squash - While I love these little beauties, you’re welcome to use other thin-skinned winter squash (like honeynut squash or acorn squash). You can also use peeled butternut squash, kabocha squash, sugar pumpkin, or sweet potato instead.
- Red Onion - The vibrant color, sweet flavor, and tender texture when roasted make red onions a favorite here. In a pinch, sweet yellow onions or shallots can be used instead.
- Garlic - I use a LOT of garlic but hate peeling it, so I buy Costco-sized bags of peeled cloves to stash in the freezer. While fresh (or frozen) is best, you’re welcome to use jarred minced garlic for convenience! Alternatively, swap in ¼ teaspoon of garlic powder per clove.
- Dried Thyme & Red Pepper Flakes - This duo adds just the right amount of herbaceousness and warmth. If you have fresh thyme, use 3x as much of the leaves. Feel free to adjust the heat by using more or less of the pepper flakes.
- Olive Oil & Maple Syrup - Both help to encourage gorgeous golden brown caramelization, while maple adds another layer of autumnal flavor. When roasting, avoid extra virgin olive oil which has a lower smoke point—regular olive oil is what you want. Avocado oil or canola oil work, too!
- Dried Barley - Chewy, plump grains of barley are delightful. I also love this salad with other grains like wheat berries or farro. (See Optional Variations below.)
- Apple Cider, Cinnamon Sticks & Bay Leaf - Infusing the barley with apple cider sweetness and cozy spices is a simple upgrade that pays big dividends.
- Arugula - My favorite greens add a peppery sharpness to contrast with the sweet fall veggies and fruits. Watercress has a similar flavor profile. You can also use mixed baby greens, baby spinach, or your favorite salad greens!
- Crumbled Feta - A hit of salty, squeaky, briny feta or fresh, tangy goat cheese adds a lovely creamy contrast. Make sure to crumble your own cheese for the best texture and flavor.
- Toasted Pecans - Nuts are fantastic for adding crunch and richness. Feel free to swap in walnuts or pepitas if you prefer.
- Dried Cranberries - Optional, but awesome for bringing some chewy texture to the mix. Plus, their sweet-tart flavor pairs beautifully with all the fall produce! Feel free to swap in chopped dried cherries, or use fresh pomegranate seeds for more crunch, less chew.
- Creamy Maple Dijon Salad Dressing - In addition to olive oil and maple syrup (which you already have for roasting the veggies), you only need 3 additional ingredients—mayonnaise (or tahini), dijon mustard, and apple cider vinegar.
How to Make Roasted Delicata Squash Salad
Step 1: Prep the Veggies. Trim off the stem and base of the delicata squash to create a flat, stable surface. Stand it upright and slice vertically down the middle. Scoop out the seeds and pulp, then cut the halves into ½-inch thick half moons. Peel the onion, remove both the root and tip ends, then slice it in half vertically. Cut into thin ¼-inch slices for even roasting.
Step 2: Season. Toss the cut delicata and onion slices with minced garlic, red pepper flakes, thyme, a big drizzle of olive oil, and maple syrup.
Step 3: Roast. Spread everything in a single layer on two parchment-lined sheet pans. Roast at 450°F for 10-15 minutes, then flip the squash pieces with tongs. Rotate the pans between racks and roast another 10-20 minutes, until the squash is fork-tender and caramelized and the onions are slightly charred.
Step 4: Cook the Barley. Bring the barley, water (or broth), and whole spices to a boil. Reduce heat to low and simmer according to package directions until al dente. Drain any excess liquid.
Step 5: Dress Barley. While the barley is still warm, toss it with a few tablespoons of the creamy maple dijon dressing so it absorbs maximum flavor.
Step 6: Add Greens. Add as much arugula as you’d like to the bowl with the barley, feta, drizzle with a bit more dressing, and season lightly with salt. Spread this mixture out on a serving platter.
Step 7: Assemble. Toss the roasted squash, red onion, cooked barley, cranberries, and nuts together with another spoonful or two of dressing. Arrange the rest of the ingredients over the arugula base, sprinkle with a pinch of salt and plenty of freshly cracked black pepper, and serve warm. Enjoy!
Optional Variations & Dietary Adaptations
- Vegan - Feel free to either omit the feta or substitute a plant based version, and follow instructions to make the maple syrup dressing vegan-friendly (as outlined in the dressing post). Alternatively, use the maple dijon vinaigrette from my sheet-pan chicken sausage dinner.
- Gluten-Free - Barley contains gluten, so you’ll want to swap it out for a celiac-friendly grain. Sorghum and buckwheat groats have the most similar consistency to barley, but you can also use brown rice, wild rice, or quinoa. Note that you may need to adjust how much cooking liquid you use; just keep a 50/50 mix of apple cider and water for the intended autumnal flavor boost.
- Nut-Free - Omit the pecans, or swap in crunchy pepitas or sunflower seeds. Can’t do seeds either? The crispy chickpeas from my fall kale salad would be great, too!
Expert Tips
- Practice your green thumb. Want to try your hand at growing your own delicata squash and reduce food waste at home? Rnse the pulp off the squash seeds then set them to dry on paper towels. Allow them to dry thoroughly for 3-7 days (out of direct sunlight), then place them in an envelope with the rest of your seed stock. They should last until at least next planting season! Alternatively, roast them like pumpkin seeds.
- Parchment paper is a baking sheet miracle. Clean up is a snap when all you have to do is toss the dirty parchment in the compost! No scrubbing or soaking is necessary.
- Drizzle the dressing on your barley while it is still warm to impart the most flavor. Why? Grains are more porous when they’re warm, so they can soak up extra goodness.
- Serve the delicata squash salad warm or at room temperature for the best flavor. Cold foods taste less potent and often feel like they need more salt than if they’re warm.
Serving Suggestions
This roasted delicata squash salad is hearty enough to shine as a main dish, thanks to a vibrant mix of roasted vegetables, grains, and creamy maple dressing, but it also makes a gorgeous seasonal side that complements a wide variety of mains. Serve it alongside red wine-braised short ribs, smoked leg of lamb, or Dutch oven turkey breast for a cozy, holiday-worthy meal.
It’s also a fantastic way to reinvent leftovers—toss in shredded Thanksgiving turkey or roast chicken for a quick protein boost and a balanced next-day meal. For a heartier spread, pair it with butternut squash & apple soup, roasted garlic mashed cauliflower, or curried chicken divan. It’s equally at home on a festive holiday table or as a weekday lunch!
Storage Instructions
As I mentioned earlier, you can get a jump start on preparations by making individual components ahead of time.
- Maple Dijon Dressing - Store in an airtight jar in the refrigerator for up to 2 weeks. Shake or whisk before using to re-emulsify.
- Roasted Squash & Onions - Keep in an airtight container in the fridge for up to 3 days. Bring to room temperature or warm gently before assembling the salad.
- Barley - Cook up to 3 days ahead, and toss with a few tablespoons of dressing before storing to keep it flavorful and prevent it from drying out.
- Assembly - Wait to assemble the salad until just before serving. Store all components separately to preserve freshness and texture.
FAQs
I personally think the best way to cook delicata squash is to roast it. Roasting caramelizes the edges, bringing out the squash’s natural sweetness while keeping the flesh tender and flavorful. Simply slice it into half-moons, toss with olive oil, salt, and your favorite seasonings, then roast at 425-450°F for 20-30 minutes, flipping halfway through.
This roasted delicata squash salad should definitely be in the running! It has all the seasonal elements and visual appeal that’ll impress any crowd. Aside from that, Moroccan carrot salad, fall kale salad, apple walnut salad, or brussels sprouts slaw would all be great!
More Holiday-Worthy Side Dish Recipes
If you tried this recipe and loved it, be sure to rate and review it below! For more inexpensive and delicious recipe inspiration, be sure to follow me on Pinterest. You can also get all of my newest content delivered straight to your inbox by signing up for my email newsletter!
Roasted Delicata Squash Salad
Ingredients
Maple Roasted Delicata Squash & Red Onions
- 2 Delicata Squash seeded and cut into ½" slices
- 1 Red Onion ¼" vertical slices
- 4-6 cloves Garlic minced
- 1 ½ teaspoon Dried Thyme
- 1 ½ teaspoon Red Pepper Flakes or less, to taste
- 2-3 tablespoon Olive Oil
- 2-3 tablespoon Maple Syrup
- Kosher Salt and Black Pepper to taste
Barley (or Farro)
- 1 C Dried Barley or sub farro
- 1 C Apple Cider or apple juice
- 1 C Water
- 1 - 2 Cinnamon Sticks
- 1 Bay Leaf
- Kosher Salt and Black Pepper to taste
For Assembly
- 3 - 4 handfuls Arugula
- 6 oz Crumbled Feta or goat cheese
- 4 tablespoon Toasted Pecans chopped, optional
- ¼ C Dried Cranberries optional
- ½ C Maple Dijon Salad Dressing divided, or more to taste
Instructions
- Toss sliced squash, red onions, garlic, seasonings, olive oil, and maple syrup together in a large bowl, then spread in a single layer on parchment lined sheet pans. Roast at 450F for about 10-15 minutes, then remove from the oven. Using tongs, turn over all slices of squash, then return to the oven (switching racks if using more than one sheet pan) for 10-20 minutes, until golden and cooked through.2 Delicata Squash, 1 Red Onion, 4-6 cloves Garlic, 1 ½ teaspoon Dried Thyme, 1 ½ teaspoon Red Pepper Flakes, 2-3 tablespoon Olive Oil, 2-3 tablespoon Maple Syrup, Kosher Salt and Black Pepper
- Combine barley, apple cider, water, cinnamon sticks, bay leaf, and salt & pepper in a saucepan with a lid. Bring to a boil, then reduce to a simmer, cover and cook per package instructions. Drain any excess liquid, remove cinnamon sticks and bay leaf, season with salt and pepper.1 C Dried Barley, 1 C Apple Cider, 1 C Water, 1 - 2 Cinnamon Sticks, 1 Bay Leaf, Kosher Salt and Black Pepper
- Drizzle a bit of dressing on the warm barley. Next, toss arugula and feta with a bit more dressing. Sprinkle barley in with arugula mix and toss to incorporate. Plate up, then top with roasted squash, red onions, nuts, and cranberries. Enjoy!3 - 4 handfuls Arugula, 6 oz Crumbled Feta, 4 tablespoon Toasted Pecans, ¼ C Dried Cranberries, ½ C Maple Dijon Salad Dressing
Notes
- Maple Dijon Dressing - Store in an airtight jar in the refrigerator for up to 2 weeks. Shake or whisk before using to re-emulsify.
- Roasted Squash & Onions - Keep in an airtight container in the fridge for up to 3 days. Bring to room temperature or warm gently before assembling the salad.
- Barley - Cook up to 3 days ahead, and toss with a few tablespoons of dressing before storing to keep it flavorful and prevent it from drying out.
- Assembly - Wait to assemble the salad until just before serving. Store all components separately to preserve freshness and texture.
- Vegan - Feel free to either omit the feta or substitute a plant based version, and follow instructions to make the maple syrup dressing vegan-friendly (as outlined in the dressing post). Alternatively, use the maple dijon vinaigrette from my sheet-pan chicken sausage dinner.
- Gluten-Free - Barley contains gluten, so you’ll want to swap it out for a celiac-friendly grain. Sorghum and buckwheat groats have the most similar consistency to barley, but you can also use brown rice, wild rice, or quinoa. Note that you may need to adjust how much cooking liquid you use; just keep a 50/50 mix of apple cider and water for the intended autumnal flavor boost.
- Nut-Free - Omit the pecans, or swap in crunchy pepitas or sunflower seeds. Can’t do seeds either? The crispy chickpeas from my fall kale salad would be great, too!
- Drizzle the dressing on your barley while it is still warm to impart the most flavor. Why? Grains are more porous when they’re warm, so they can soak up extra goodness.
- Serve the delicata squash salad warm or at room temperature for the best flavor. Cold foods taste less potent and often feel like they need more salt than if they’re warm.
Nutrition
Comments
No Comments