Roasted Delicata Squash and Apple Salad Recipe

If you’re on the hunt for a salad that’s both cozy and refreshing, this Roasted Delicata Squash and Apple Salad Recipe is absolute magic. I remember the first time I made it—there’s just something about the sweetness of roasted delicata squash combined with crisp apples and warm herbs that instantly feels like fall in a bowl. Plus, it’s surprisingly simple to pull together, but feels special enough to impress anyone at your table. Stick around, and I promise this will become a go-to recipe for your seasonal rotations!

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Ingredients You’ll Need

The beauty of this Roasted Delicata Squash and Apple Salad Recipe is in how the ingredients play off each other—sweet, nutty, herbaceous, and tangy all at once. When shopping, grab a firm, fresh delicata squash (don’t be intimidated by its stripes, it’s soft inside!), and choose a crisp Gala apple for the best contrast.

• Delicata squash: Its thin skin means you can eat the peel, making prep easier and adding texture.
• Pearl onions: Adds a sweet, mellow background note after roasting—if fresh aren’t available, you can substitute shallots.
• Extra-virgin olive oil: Essential for roasting and dressing; go for a good quality one to enhance flavors.
• Pepitas and/or pine nuts: Toasted for a flavorful crunch—you’ll enjoy the nuttiness they bring.
• Lacinato kale: Also known as dinosaur kale, it holds up well when mixed warm with roasted veggies without turning soggy.
• Fresh sage and thyme: Bring aromatic earthiness; using fresh herbs here makes a big difference.
• Gala apple: Sweet and crisp, it’s the perfect fresh counterpoint to roasted squash.
• Apple cider vinegar, garlic, Dijon mustard, maple syrup: These create a simple but zingy dressing that ties it all together.
• Sea salt and freshly ground black pepper: Vital for seasoning everything just right.

Variations

I love how flexible this Roasted Delicata Squash and Apple Salad Recipe is—you can easily tailor it to your tastes or what you have on hand. Over the years, I’ve played around with different nuts, herbs, and even added cheese to make it a more decadent salad.

• Nut substitutions: I sometimes swap pepitas for toasted walnuts or pecans, which adds a lovely buttery crunch that my family adores.
• Herb swaps: If you don’t have fresh sage or thyme, try rosemary or even a sprinkle of dried Italian herbs—just adjust quantities since dried herbs pack more punch.
• Add cheese: A little feta or goat cheese melts beautifully over the warm salad and brings creaminess if that’s your vibe.
• Make it vegan: The base recipe is already vegan-friendly, but if you add cheese, just skip it or use a plant-based alternative.

How to Make Roasted Delicata Squash and Apple Salad Recipe

Step 1: Roast the Squash and Onions to Golden Perfection

This step is the heart of the recipe. Preheat your oven to 425°F and line a baking sheet with parchment paper to prevent sticking. Cut the delicata squash lengthwise, scoop out seeds, and chop into half-inch pieces—don’t peel, the skin gets caramelized and tender when roasted. Toss the squash and halved pearl onions with olive oil, sea salt, and pepper. Spread them out in a single layer without crowding, so they roast rather than steam. Roast for about 25-30 minutes, tossing halfway through, until the squash is golden and the onions are soft and browned. You’ll smell the sweet nuttiness that tells you it’s just right.

Step 2: Whisk Together the Bright, Zesty Dressing

While your squash roasts, mix up the dressing. Combine olive oil, apple cider vinegar, minced garlic, Dijon mustard, maple syrup, and a pinch of salt and pepper in a small bowl. Whisk it until it’s nicely emulsified. This dressing brings a lovely balance of tangy and sweet that brightens every bite—a real game-changer for the salad.

Step 3: Toast the Pepitas to Bring Out Their Crunch

In a small pan over medium-low heat, toast your pepitas (or pine nuts) with a pinch of salt for about 2 minutes. Stir frequently so they brown evenly but don’t burn. This step elevates their flavor and provides that irresistible crunch that contrasts beautifully with the tender squash and soft apples.

Step 4: Toss Everything Together and Warm It Up

In a medium bowl, combine torn kale, chopped sage, and thyme leaves. Then add the warm roasted squash and onions, diced Gala apple, half of your toasted pepitas, and half the dressing. Give everything a good toss to coat—the warmth will slightly wilt the kale, making it tender but not mushy. Transfer this mix to an oven-safe serving dish and pop it in the oven for about 8 to 10 minutes, just long enough to warm through and soften the kale a touch more.

Step 5: Finish with Dressing and Pepitas Before Serving

Once it’s warmed and smelling amazing, take it out and drizzle the remaining dressing on top. Sprinkle the last of the pepitas over the salad for fresh crunch. This finishing touch keeps the salad vibrant and full of texture.

How to Serve Roasted Delicata Squash and Apple Salad Recipe

Garnishes

I usually finish this salad with just a few extra pepitas on top to bring that appealing crunch. Sometimes, I’ll add a little crumble of tangy goat cheese, especially if serving as a main dish. A little cracked black pepper on top does wonders too, boosting the savoriness.

Side Dishes

This salad works wonderfully alongside roasted chicken or pork. On busy weeknights, I pair it with garlic quinoa or crusty whole-grain bread to round out the meal. My family also loves it as a side with creamy mashed potatoes for a cozy fall dinner.

Creative Ways to Present

For special occasions, I’ve served this salad in individual small bowls with a sprig of fresh thyme on top for an elegant touch. Layering the kale and roasted squash with apple slices in a clear glass trifle dish also makes a colorful, eye-catching presentation that guests love.

Make Ahead and Storage

Storing Leftovers

After serving, I store leftovers in an airtight glass container and refrigerate. Since the salad contains roasted squash and delicate kale, it keeps best for up to 3 days. The apples might soften a bit but still taste delicious. Give it a gentle toss before reheating.

Freezing

I don’t recommend freezing this salad because the fresh apples and kale don’t retain their texture well once thawed. The roasted squash freezes okay on its own, but the salad shines best fresh or refrigerated.

Reheating

Reheat leftovers gently in a 350°F oven for about 10-12 minutes, loosely covered with foil to prevent drying out. Avoid microwave reheating if you want to preserve the texture—oven warming keeps the kale from getting too wilted and maintains the roasted flavor.

FAQs

Final Thoughts

This Roasted Delicata Squash and Apple Salad Recipe is one of those dishes that feels like a warm hug on a plate. It’s hearty but fresh, easy but special—perfect for those times you want to treat yourself or impress guests without fuss. I hope you enjoy making it as much as I do, and that it becomes a favorite in your kitchen too. Let me know how it turns out or any fun twists you try—I’m always excited to hear when a simple recipe brings so much joy!

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