Delicata Squash & Arugula Salad with Balsamic Vinaigrette

Fall’s Favorite Salad: Where Sweet Squash Meets Peppery Greens

Hey friends, Wyatt here! Can you smell that crisp autumn air? That’s nature’s dinner bell ringing, telling us it’s time to celebrate the season’s coziest flavors. Today, we’re whipping up a showstopper that’s as vibrant as a fall sunset: Roasted Delicata Squash & Arugula Salad with Balsamic Vinaigrette. Picture this—sweet, caramelized squash ribbons tangled with peppery arugula, jewel-like pomegranate arils bursting with tartness, salty feta crumbles, crunchy pistachios, and dried cranberries that taste like little hugs. All of it dancing under a glossy honey-kissed balsamic dressing. This ain’t just a salad; it’s a confetti parade on a plate! Perfect for potlucks, Thanksgiving sides, or turning a random Tuesday into something special. No fancy skills needed—just your favorite cutting board, a baking sheet, and that gorgeous appetite of yours. Ready to make magic? Let’s roll!

That One Thanksgiving When Squash Saved the Day

Delicata Squash & Arugula Salad with Balsamic Vinaigrette

Print Recipe

This hearty-yet-bright salad celebrates fall with sweet roasted squash, tart pomegranate, creamy feta, and crunchy pistachios. Tossed with peppery arugula and a honey-kissed balsamic dressing, it’s as beautiful as it is satisfying.

• Author: Wyatt Porter
• Prep Time: 20 mins
• Cook Time: 25 mins
• Total Time: 45 mins
• Yield: 8 1x

Ingredients

Scale 1x2x3x

For the Salad:

4 medium delicata squash (about 2½ lbs total), sliced and seeded

2 tablespoons olive oil

Kosher salt & freshly cracked black pepper

8 heaping cups baby arugula

2 cups pomegranate arils

⅔ cup dried cranberries

⅔ cup raw pistachios

½ red onion, thinly sliced

6–8 ounces feta cheese, crumbled

For the Balsamic Dressing:

8 tablespoons (½ cup) olive oil

4 tablespoons balsamic vinegar

1 teaspoon honey

Kosher salt & freshly ground black pepper, to taste

Instructions

Preheat oven to 425°F (220°C). Toss sliced delicata squash with olive oil, salt, and pepper. Roast for 20–25 minutes, flipping halfway, until golden and tender.

In a large bowl, combine arugula, pomegranate, cranberries, pistachios, and onion.

In a small bowl or jar, whisk together dressing ingredients.

Add roasted squash and feta to the salad. Drizzle with vinaigrette and toss gently.

Serve immediately or chill briefly before serving.

Nutrition

• Calories: 340 kcal
• Fat: 24g
• Carbohydrates: 25g
• Fiber: 6g
• Protein: 8g

This recipe takes me straight back to my first “grown-up” Thanksgiving. Picture baby-faced Wyatt, hosting 12 relatives in a cramped apartment. I’d spent days brining a turkey the size of a toddler, only to realize—too late—that my oven was too small. Cue panic! As the bird stubbornly refused to cook, my wise Aunt Mae whispered, “Honey, pivot hard to the sides.” I grabbed every squash at the market, including delicate striped delicatas I’d never tried. Roasted ’em hot and fast, tossed ’em with greens and whatever else I had (hello, forgotten pomegranate in the crisper!). That salad became the surprise hero—bright, hearty, and forgiving. My turkey? Let’s just say it was… intimate. But that salad? Folks scraped the bowl clean. Now, it’s my edible security blanket every fall. Moral of the story? Always bet on squash. Always.

Your Flavor Dream Team

(Serves 8 hungry souls)

For the Salad:

• 4 medium delicata squash (about 2½ lbs total), sliced and seeded – The rockstar! No peeling needed—skin gets tender and sweet when roasted. Swap with butternut if needed (but peel it first!).
• 2 tablespoons olive oil – Extra virgin, please! It’s our flavor conductor.
• Kosher salt & freshly cracked black pepper – Season like you mean it. Salt draws out squash’s natural sugars.
• 8 heaping cups baby arugula – Peppery punch! Too sharp? Mix in baby spinach for balance.
• 2 cups pomegranate arils – Ruby jewels! Pro tip: Buy pre-seeded if you’re short on time (no shame!).
• ⅔ cup dried cranberries – Chewy, tangy bliss. Swap with dried cherries or golden raisins.
• ⅔ cup raw pistachios – Crunch central! Toast ’em for 5 mins in the oven first if you want next-level nuttiness.
• ½ red onion, thinly sliced – Soak slices in ice water for 10 mins to mellow the bite.
• 6–8 ounces feta cheese, crumbled – Creamy, salty goodness. Goat cheese or vegan feta work great too!

For the Balsamic Dressing:

• 8 tablespoons (½ cup) olive oil – Quality matters! This carries the dressing’s soul.
• 4 tablespoons balsamic vinegar – Aged = richer flavor. Avoid “balsamic glaze”—it’s too sweet here.
• 1 teaspoon honey – Balances the vinegar’s tang. Maple syrup for vegan pals!
• Kosher salt & freshly ground black pepper, to taste – Season in layers.

Let’s Build Some Deliciousness!

1. Preheat & Prep: Crank that oven to 425°F (220°C). Hot temps = perfect caramelization! While it heats, slice squash into ½-inch half-moons (seeds scooped out). Pro tip: Use a sturdy spoon to scrape seeds—it’s easier than a knife!
2. Roast Like a Boss: On a parchment-lined baking sheet (hello, easy cleanup!), toss squash with olive oil, salt, and pepper. Spread in a single layer—no overlapping! Crowding = steamed squash (sad trombone). Roast 20-25 mins, flipping halfway. They’re done when fork-tender with golden edges. Let ’em cool slightly—hot squash wilts greens!
3. Salad Base Party: In your biggest bowl (I use my grandma’s retro ceramic one!), combine arugula, pomegranate arils, cranberries, pistachios, and onion. Chef’s hack: Add nuts last if pre-toasting so they stay crunchy!
4. Dressing Shake-Up: In a jar with a lid (my fave method!), combine olive oil, balsamic, honey, salt, and pepper. Shake like you’re winning a maraca contest! Taste and adjust—more honey? More pepper? You do you.
5. Grand Finale Toss: Add slightly cooled squash and crumbled feta to the bowl. Drizzle with ¾ of the dressing. Gently toss with clean hands or salad tongs—be kind to the greens! Add more dressing if needed. Serve pronto for maximum crunch and freshness!

Plating with Pizzazz

This salad’s a stunner—show it off! Pile it high on a wide platter for family-style feasts, or layer individually in shallow bowls. Garnish with extra pomegranate arils, feta, and pistachios for that “wow” factor. Perfect alongside roasted chicken, seared pork chops, or as a Thanksgiving sidekick. For a light meal? Top with grilled shrimp or crispy chickpeas. Serve it slightly chilled or at room temp—just don’t leave it sitting dressed for hours. Greens deserve respect!

Mix It Up, Y’all!

This salad’s a canvas—paint it your way!

• Protein Power: Add shredded rotisserie chicken, crispy bacon, or toasted chickpeas (toss with smoked paprika first!).
• Vegan Vibes: Skip feta or use almond-based “feta.” Swap honey for maple syrup in the dressing.
• Nutty Twists: Pistachios MIA? Try toasted pecans, walnuts, or pepitas.
• Fruit Swaps: No pomegranate? Thinly sliced apples or pears add crunch and sweetness.
• Cheese Please: Swap feta for tangy goat cheese, blue cheese crumbles, or shaved Parmesan.

Wyatt’s Whispered Secrets

This recipe’s evolved like my beard—started simple, got way more interesting! Originally, it was just squash and arugula. Then one year, I dropped pomegranate seeds on it mid-toss (clumsy chef win!). The cranberries? Inspired by my niece who demanded “something chewy.” Biggest lesson: Don’t overdress! Arugula wilts faster than my motivation to do dishes. Once, I got chatty while roasting squash and slightly charred it. Disaster? Nope! The smoky notes were unreal—happy accident! Now I intentionally roast a few extra slices for snacking… shh. Make it your own—that’s where kitchen magic lives.

Your Burning Questions, Answered

Q: Can I prep components ahead?
A: Absolutely! Roast squash + make dressing 2 days ahead (store separately in fridge). Chop nuts, slice onions, and deseed pomegranate 1 day ahead. Wait to assemble until just before serving—toss greens with dressing max 15 mins prior.

Q: My arugula got soggy. Help?
A> Two tricks: 1) Ensure squash cools COMPLETELY before adding to greens. 2) Dress lightly and toss right before serving. If making ahead, store dressing on the side!

Q: Delicata squash MIA at my store. Substitutes?
A> Butternut’s your best bet—peel, cube, and roast 25-30 mins. Acorn squash works too (slice into wedges). Sweet potatoes? Roast ’em same way!

Q: How to deseed a pomegranate without looking like a crime scene?
A> My fave hack: Cut fruit in half. Hold seed-side down over a bowl. Whack the back firmly with a spoon—seeds fall out like magic! (Or buy pre-seeded—I won’t tell!)

Nutritional Per Serving

Approx. 340 kcal | Fat: 24g | Carbs: 25g | Protein: 8g | Fiber: 6g

Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins

Final Thoughts

This Roasted Delicata Squash & Arugula Salad isn’t just a dish—it’s a seasonal ritual. With its cozy roasted squash, jewel-toned bursts of fruit, and zippy greens, it’s the kind of salad that earns applause (and second helpings). Whether you’re potluck-bound, hosting Friendsgiving, or just craving something that tastes like fall in a bowl, this recipe’s got your back. It’s flexible, forgiving, and fabulously flavorful. So go ahead—roast that squash, shake up that vinaigrette, and bask in the glory of your new autumn go-to. And remember: when in doubt, always bet on squash