Best 3 Roasted Acorn And Delicata Squash Salad Recipes

Welcome to a delightful culinary journey where roasted acorn and delicata squash take center stage in a vibrant salad. This autumn-inspired dish combines the earthy sweetness of roasted squash with a medley of textures and flavors. From the crispy roasted squash to the creamy goat cheese and tangy dressing, every bite offers a symphony of flavors.

Acorn squash, with its deep green exterior and sweet, nutty flesh, and delicata squash, known for its colorful stripes and delicate texture, are roasted until tender and caramelized. The addition of crisp apples, crunchy walnuts, and creamy goat cheese creates a delightful contrast in textures. A drizzle of tangy dressing, made with olive oil, balsamic vinegar, honey, and Dijon mustard, brings all the elements together, creating a harmonious balance of flavors.

This roasted acorn and delicata squash salad is not only a feast for the senses, but also a nutritious and wholesome meal. The squash provides a rich source of vitamins, minerals, and antioxidants, while the apples and walnuts add fiber, healthy fats, and essential nutrients. Whether served as a main course or a side dish, this salad is sure to impress your taste buds and nourish your body.

Here are our top 3 tried and tested recipes!

MAPLE-ROASTED DELICATA SQUASH SALAD WITH SPICED PEPITAS

Maple-Roasted Delicata Squash Salad with Spiced Pepitas image

I love roasting delicata squash particularly because the skin is so tender that is does not requiring peeling. This squash is tossed with maple syrup, chili powder and salt, resulting in a sweet, spicy and salty party for your taste buds.

Provided by Food Network Kitchen

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 delicata squash (about 1 pound 8 ounces)
1 tablespoon pure maple syrup
5 tablespoons plus 1 teaspoon extra-virgin olive oil
1 teaspoon chili powder
Kosher salt and freshly ground black pepper
1/3 cup raw pepitas
1/4 teaspoon hot smoked paprika
2 tablespoons sherry vinegar
1 tablespoon minced shallot
2 teaspoons Dijon mustard
1 small clove garlic, grated
1 small head frisée, cut into bite-size pieces (4 ounces)
1 small head little gem lettuce, cut into bite-size pieces (4 ounces)
1 head Bibb lettuce, torn into bite-size pieces (5 ounces)
1/2 cup pomegranate seeds
1/3 cup goat cheese crumbles

Steps:

Preheat the oven to 450 degrees F.
Trim and discard both ends of the delicata squash and cut in half lengthwise. Using a spoon, remove the seeds from the squash and discard. Place the squash cut-side down and slice crosswise into 1/4-inch-thick half-moons. Toss the squash with the maple syrup, 1 tablespoon of the olive oil, 3/4 teaspoon of the chili powder, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet until evenly coated. Spread evenly and roast until tender and beginning to brown, 20 to 22 minutes.
While the squash roasts, heat 1 teaspoon of the olive oil in a medium skillet over medium heat. Add the pepitas, hot smoked paprika, remaining 1/4 teaspoon chili powder, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the pepitas begin to pop, become fragrant and start to brown, 2 to 3 minutes. Remove from the heat and transfer the spiced pepitas to a small heatproof bowl.
Whisk together the sherry vinegar, shallot, Dijon, garlic, 1/8 teaspoon salt and a few grinds of pepper in a small bowl until smooth and combined. Slowly whisk in the remaining 4 tablespoons olive oil until emulsified. Taste and adjust the seasoning, if needed.
Toss the frisée with both lettuces in a large serving bowl. Add the majority of the spiced pepitas, pomegranate seeds and goat cheese crumbles, reserving some of each for garnish. Evenly drizzle the dressing around the rim of the bowl. Toss to coat evenly. Add the roasted squash and toss to combine. Garnish with the remaining pepitas, pomegranate seeds and goat cheese and serve.

ROASTED ACORN SQUASH

Roasted Acorn Squash image

If small acorn squashes are unavailable, use larger ones and cut them into wedges.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 45m

Number Of Ingredients 4

Ingredients

2 small acorn squashes, quartered and seeded
Canola oil, for baking sheet
1 teaspoon coarse salt
2 tablespoons unsalted butter, melted

Steps:

Preheat oven to 400 degrees. Put squash pieces, skin sides down, on a lightly oiled rimmed baking sheet. Sprinkle with salt. Bake squashes until tender when pierced with a fork, about 40 minutes. Remove from oven, and brush each slice with butter. Keep warm until serving.

ROASTED SQUASH AND RADICCHIO SALAD WITH BUTTERMILK DRESSING

Roasted Squash and Radicchio Salad With Buttermilk Dressing image

Roasted delicata squash brings sweetness and a velvety texture to the bitter radicchio and arugula in this colorful salad. A light buttermilk dressing adds creaminess and brightness. It's satisfying enough for a light dinner, or serve it before or alongside roasted or grilled meat or fish.

Provided by Melissa Clark

Categories salads and dressings, vegetables, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 delicata squashes (10 ounces each), halved lengthwise, seeded and cut into 1/2-inch half-moons
1 tablespoon honey
1 1/2 teaspoons kosher salt
1/4 teaspoon smoky chile powder, such as New Mexico or chipotle
6 tablespoons extra-virgin olive oil
1/3 cup buttermilk
2 teaspoons lemon juice
2 teaspoons finely chopped tarragon
1 large garlic clove, grated
1 head radicchio, cored and shredded (4 cups)
4 cups arugula
2/3 cup chopped toasted pecans (see note)
1/3 cup thinly sliced scallions

Steps:

Heat oven to 425 degrees. In a large bowl, toss squash with honey, 3/4 teaspoon salt, chile powder and 2 tablespoons olive oil. Transfer to a large rimmed baking sheet. Roast, tossing occasionally, until tender and golden brown, 35 to 40 minutes.
Meanwhile, in a small bowl, whisk together buttermilk, lemon juice, tarragon, remaining 3/4 teaspoon salt and the garlic. Whisk in remaining 4 tablespoons (1/4 cup) oil.
In a large bowl, combine radicchio, arugula, squash, pecans and scallions. Toss in buttermilk dressing; taste and adjust seasoning as necessary.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 29 grams, Carbohydrate 23 grams, Fat 34 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 648 milligrams, Sugar 7 grams

Tips:

Choose ripe, firm acorn and delicata squash. Look for squash that is heavy for its size and has no blemishes or soft spots.
Roast the squash until it is tender and slightly caramelized. This will bring out the sweetness of the squash and give it a slightly smoky flavor.
Use a variety of greens in your salad. Arugula, spinach, kale, and mixed greens are all good choices. You can also add other vegetables, such as roasted Brussels sprouts, sweet potatoes, or beets.
Make a simple dressing with olive oil, vinegar, and honey. You can also add a bit of Dijon mustard, salt, and pepper to taste.
Top the salad with feta cheese, pumpkin seeds, or chopped walnuts. You can also add a drizzle of balsamic glaze or crumbled bacon.

Conclusion:

Roasted acorn and delicata squash salad is a delicious and healthy dish that is perfect for fall. It is easy to make and can be tailored to your own taste. With its sweet and savory flavors, this salad is sure to be a hit at your next gathering.