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Fresh Roasted Delicata Squash Salad Recipe with Candied Pecans and Pomegranate

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A cozy fall salad featuring roasted delicata squash, crunchy candied pecans, and juicy pomegranate seeds, balanced with a tangy dressing. Perfect as a quick, flavorful side or light meal.

Ingredients

Scale
  • 2 medium delicata squashes, halved and seeded
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 cup pecan halves
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon unsalted butter
  • Pinch of cayenne pepper (optional)
  • Pinch of salt
  • 4 cups mixed greens (baby spinach, arugula, or spring mix)
  • 1 cup fresh pomegranate seeds
  • 1/4 cup crumbled feta cheese (optional)
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey or maple syrup
  • 1/4 cup olive oil
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Slice delicata squash halves lengthwise, scoop out seeds, and cut into 1/2-inch thick half-moons.
  3. Toss squash pieces with 2 tablespoons olive oil, salt, and pepper until evenly coated.
  4. Spread squash in a single layer on the baking sheet and roast for 20–25 minutes, flipping halfway, until tender with golden caramelized edges.
  5. While squash roasts, melt 1 tablespoon unsalted butter in a skillet over medium heat.
  6. Add pecans, brown sugar, cayenne pepper (if using), and a pinch of salt. Stir continuously for 5–7 minutes until sugar melts and coats pecans evenly.
  7. Transfer candied pecans to a parchment-lined plate to cool.
  8. In a small bowl, whisk together apple cider vinegar, honey or maple syrup, Dijon mustard, olive oil, salt, and pepper. Adjust seasoning to taste.
  9. In a large bowl, combine mixed greens, roasted delicata squash, pomegranate seeds, and crumbled feta if using.
  10. Drizzle dressing over salad and toss gently to combine.
  11. Top salad with cooled candied pecans just before serving.

Notes

For vegan version, replace honey with maple syrup and omit feta or use plant-based cheese. Candied pecans should be added just before serving to maintain crunch. Roasting squash and making pecans can be done a day ahead and stored separately. Use uniform squash slices for even roasting. Stir candied pecans constantly to avoid burning.

Nutrition

Keywords: delicata squash salad, roasted squash salad, candied pecans, pomegranate salad, fall salad, healthy salad, vegetarian salad, gluten-free salad

Find it online: https://perkypan.com/fresh-roasted-delicata-squash-salad-recipe-with-candied-pecans-and-pomegranate-perfect-for-fall/