This Roasted Delicata Squash Salad is warm, sweet, nutty and just a teensy bit fancy. It’s fall in a bowl and the best part is….
…the Maple Brown Butter Dressing. You know me now friends. You know I would eat brown butter on a shoe if you gave it to me and I’m sure if you search brown butter on my site you might get a little overwhelmed. I’m obsessed and I’m ok with it.
This isn’t even the first time I’ve put brown butter on salad (this one is actually my mother-in-law’s favourite salad). It is multi-purpose liquid gold and I’m so happy you’re here with me on this brown butter loving journey.
The latest stop is this salad combining the sweetness of maple, the nuttiness of brown butter, and the tender flavour of caramelized delicata squash. It’s absolutely perfect for fall family dinners, Thanksgiving parties, or cozy weeknights.
Scroll past the recipe if you’re looking for tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
Roasted Delicata Squash Salad with Maple Brown Butter Dressing
Ingredients
For the roasted squash:
- 1 delicata squash cut into 1/4” rings, seeds removed, peel on
- 2 shallots sliced
- 2 tbsp olive oil
- 2 tsp maple syrup
- Pinch cayenne
- s&P
For the dressing:
- 1/4 cup butter browned and cooled slightly
- 2 Tbsp olive oil
- 2 Tbsp white balsamic vinegar
- 2 tsp maple syrup
- 1 tsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
For the salad:
- 6 cups arugula
- 1/3 cup Goat cheese crumbled
- 1/3 cup toasted pecans roughly chopped
- 1/4 cup pomegranate arils
Instructions
Make the squash:
- Heat oven to 425
- Toss the squash rings and shallots with the olive oil, maple syrup, cayenne and a good pinch each of salt and pepper.
- Spread in an even layer on a parchment lined baking sheet.
- Roast for about 15 minutes, until tender and golden.
- Remove from the oven and set aside.
Make the dressing while the squash cooks:
- Combine the butter, olive oil, balsamic, maple syrup, dijon, salt and pepper in a bowl and whisk well.*
Make the salad:
- Add the arugula to a large bowl.
- Add in the goat cheese, pecans and pomegranate arils.
- Add the roasted squash rings and the dressing, toss and serve.
Notes
my pro tips for making the best roasted delicata squash salad
Cutting – try to cut the squash rings evenly so they all roast at the same time. I generally don’t do a great job of this and so some of the edges get a little charred but I actually like the flavour of that so if imperfection is your way too don’t panic.
Make Ahead – you can make this dressing ahead of time and refrigerate it, but it will solidify because of the butter, so warm it gently before using. I either microwave it for a few seconds or set it in a bowl of warm water.
Sprinkling – sprinkle on some flaky salt and freshly cracked black pepper just before serving.
recipe substitutions and variations
Swap the squash. I get asked a lot about what you can use as a substitute for Delicata squash and I get it. I often have a tough time finding it in grocery stores and usually pick mine up at the farmer’s market. You can sub in butternut, honeynut, kabocha or acorn squash. The difference – and also the thing that makes Delicata squash so special – is that you have to peel other squashes. Delicata squash peel is tender and edible so there’s no need.
Try feta or even blue cheese instead of the goat cheese if you want to mix it up.
Mix up the nuts for variety. I like walnuts, hazelnuts or even almonds in this salad.
Extra Fruity Version – chop up a tart apple or a ripe pear and toss it in.
Kale Version – I love to use shredded, massaged kale or baby kale in this salad. You could also use butter lettuce or baby spinach.
serving suggestions
I like to serve this when the squash is still warm from the oven and the dressing is room temperature. I like the contrast of the cool salad ingredients with the warm, caramelized squash and shallots.
To make it a full meal on a weeknight I like to serve it in the fall alongside some juicy roasted chicken or an oven baked piece of salmon. Or serve it with a nice roast for an autumn dinner party.
If you prefer a heartier vegetarian option, I like to add in some cooked lentils or chickpeas.
storing leftovers and make ahead details…
Fridge – this is best served right when it’s made, you can prep all the ingredients ahead of time (I know you don’t want to be pulling apart a pomegranate while everyone’s waiting at the table) and put it all together at dinner time.
Make Ahead – as mentioned previously, just remember that you’ll have to soften the dressing if you make it ahead. You can also roast the squash earlier in the day if you need to and rewarm it slightly before serving.
questions about this roasted delicata squash salad
Can you make this salad dairy-free? Yes! You can even make plant-based brown butter. Then just use your favourite dairy-free cheese or just omit it.
What else is this dressing good on? ummmm…. a spoon?? Seriously though (I mean I would do that but you probably shouldn’t)… it’s great on other salads, roasted veggies, pan-fried fish, grain bowls, pasta… it’s honestly heavenly.
If you like this Roasted Delicata Squash Salad Recipe let me know what you think in the comments below and please find and follow me on Social Media! And if you like it I think you’ll also like my: Brown Butter Oatmeal Cookies, Skillet Pork & Apples with Maple Miso Sauce and Carrot, Butternut Squash & Apple Soup.
