Name: Roasted Delicata Squash and Apple Salad Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 delicata squash, halved lengthwise, seeded, and cut into ½-inch pieces; ½ cup pearl onions, halved; Extra-virgin olive oil, for drizzling; 2 tablespoons pepitas and/or pine nuts; 2 cups torn lacinato kale (about 2 to 3 leaves); 6 sage leaves, chopped; Leaves from 3 fresh thyme sprigs; 1 small gala apple, diced; Sea salt and freshly ground black pepper, to taste; 2 tablespoons extra-virgin olive oil; 1 tablespoon apple cider vinegar; ½ garlic clove, minced; ¼ teaspoon Dijon mustard; ⅛ teaspoon maple syrup; Sea salt and freshly ground black pepper, to taste

I’m so excited to share this Roasted Delicata Squash and Apple Salad Recipe with you because it’s one of those dishes that feels like a warm hug on a plate. It’s perfect for cozy fall days or whenever you want something that’s both comforting and fresh. I promise, once you try this, you’ll go crazy for the sweet, earthy flavors mingling with crisp apples and toasted nuts. Seriously, it’s fan-freaking-tastic and totally worth the little time it takes to prepare.

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Why You’ll Love This Recipe

Balanced Flavors: The natural sweetness of delicata squash pairs beautifully with tart apples and savory herbs, making each bite interesting and satisfying.
Simple Yet Elegant: This salad looks gorgeous on the table but is surprisingly easy to make, perfect for weeknights or impressing guests.
Versatile and Fresh: With a bright vinaigrette and toasted nuts, it hits all the right notes of crunch, creaminess, and freshness.
Make-Ahead Friendly: You can prep this in advance, making mealtime less stressful without sacrificing any flavor or texture.

The image shows a baking tray covered with white parchment paper holding roasted squash pieces. There are two round whole squashes at the top of the tray, one with yellow skin and green stripes and the other similar but smaller. The tray is filled with curved squash slices, with bright yellow flesh and some brown roasted edges, scattered evenly across it. A wooden spoon rests on the tray with two pieces of roasted squash on it. The tray sits on a white marbled surface with parts of a white and beige striped cloth visible on the side. photo taken with an iphone --ar 2:3 --v 7 - Roasted Delicata Squash and Apple Salad, Delicata Squash and Apple Salad, Fall Salad Recipes, Healthy Roasted Vegetable Salad, Cozy Autumn Salad

Ingredients You’ll Need

The ingredients in this Roasted Delicata Squash and Apple Salad Recipe are straightforward, allowing each component to shine. I always recommend using fresh herbs and a crisp, sweet apple variety like Gala to enhance the flavor. Picking good-quality squash and fresh kale makes a big difference too!

Flat lay of a fresh delicata squash cut into thick half-moon pieces, a small pile of halved pearl onions, a handful of glossy pepitas and pine nuts mixed together, several torn dark green lacinato kale leaves, a few chopped sage leaves, fresh thyme sprigs with vibrant green leaves, one small diced gala apple with bright red and yellow skin, a small white ceramic bowl with golden extra-virgin olive oil, a small white ceramic bowl containing amber apple cider vinegar, a tiny bowl with finely minced garlic, a separate bowl with smooth pale Dijon mustard, a very small bowl holding light amber maple syrup, and a simple white ceramic bowl sprinkled with coarse sea salt and cracked black pepper, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Roasted Delicata Squash and Apple Salad, Delicata Squash and Apple Salad, Fall Salad Recipes, Healthy Roasted Vegetable Salad, Cozy Autumn Salad

Delicata squash: This variety is perfect because its thin skin is edible, and it roasts beautifully without getting mushy.
Pearl onions: Their sweetness softens up nicely during roasting, adding subtle depth.
Extra-virgin olive oil: Use a good-quality one for drizzling as it boosts flavor and helps with roasting.
Pepitas or pine nuts: Toasted, these bring a great crunchy texture and nuttiness to the salad.
Lacinato kale: Also called dinosaur kale, it’s tender and stands up well tossed with warm veggies.
Sage leaves and fresh thyme: Their herbal notes complement the squash and apple flavors perfectly.
Gala apple: Diced fresh, it provides that crisp bite and natural sweetness.
Sea salt and freshly ground black pepper: Essential for seasoning and balancing all the flavors.
Dressing ingredients: Olive oil, apple cider vinegar, minced garlic, Dijon mustard, a touch of maple syrup, and seasoning come together for a vibrant dressing you’ll want to drizzle generously.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this Roasted Delicata Squash and Apple Salad Recipe depending on my mood or what’s in season. You can easily make it your own by swapping ingredients or adding extras that your family enjoys!

Add protein: When I want a fuller meal, I toss in some cooked quinoa, grilled chicken, or chickpeas for extra substance.
Change up the nuts: Toasted walnuts or pecans work wonderfully instead of pepitas or pine nuts, adding a different crunch and flavor.
Dairy twist: Crumbled feta or goat cheese can be sprinkled on top for a tangy, creamy finish that your guests will rave about.
Spice it up: Adding a pinch of red pepper flakes to the dressing kicks up the heat and adds a nice contrast to the sweetness.

How to Make Roasted Delicata Squash and Apple Salad Recipe

Step 1: Roast the squash and onions to golden perfection

First things first, preheat your oven to 425°F and line a baking sheet with parchment paper to keep things easy and mess-free. Cut the delicata squash into half-inch pieces after halving and seeding them—which, trust me, is easier than it sounds because the skin is thin and soft. Halve the pearl onions as well. Toss them all in a drizzle of good-quality olive oil, sprinkle with sea salt and pepper, then spread them out on your baking sheet so the pieces aren’t touching. This step is what helps them caramelize rather than steam, so don’t crowd the pan. Roast for about 25 to 30 minutes until the squash is golden brown on all sides and the onions are tender and browned. I love how the oven’s warmth brings out the squash’s natural sweetness here.

Step 2: Whip up the tangy dressing

While the veggies are roasting, it’s a great time to prepare the dressing. In a small bowl, whisk together extra-virgin olive oil, apple cider vinegar, minced garlic, Dijon mustard, a little maple syrup, along with salt and pepper to taste. This dressing is bright and vibrant, perfectly balancing the roasted squash’s earthiness and the crisp apples you’ll add later. I like to set this aside so the flavors meld while I work on the next steps.

Step 3: Toast the pepitas

Next, grab a small skillet and set it on medium-low heat to toast your pepitas or pine nuts, whichever you prefer. Toss them with a pinch of salt and stir frequently so they toast evenly without burning—this takes about 2 minutes. The toasted nuts bring a lovely crunch and a nutty aroma that elevates the salad to the next level. I always sneak a few while stirring because they taste amazing fresh off the pan!

Step 4: Combine everything for a warm, flavorful salad

In a medium bowl, add your torn lacinato kale and sprinkle in the chopped sage and fresh thyme leaves—herbs that add a fragrant touch. Then, toss in the warm roasted delicata squash pieces and caramelized onions, diced Gala apple, half the toasted pepitas, and half the dressing. Give everything a gentle toss to coat the kale and veggies with that delicious dressing. Transfer this mix to an oven-safe serving dish, pop it back into the oven for 8 to 10 minutes to warm the apples and let the kale wilt just slightly. This final step warms the salad through without making the kale soggy—one trick I learned after a couple of tries!

Step 5: Finish with the rest of the dressing and nuts

Right before serving, drizzle the remaining dressing over the salad and sprinkle on the rest of the toasted pepitas. This adds a fresh, tangy pop and extra crunch at the last moment, keeping everything lively and satisfying. My family goes nuts for this final step—it really brings the salad together beautifully.

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Pro Tips for Making Roasted Delicata Squash and Apple Salad Recipe

Don’t Crowd the Pan: Roasting the squash and onions in a single layer ensures they caramelize nicely instead of steaming.
Use a Sharp Knife: Delicata squash’s thin skin makes prepping easy, but a steady hand helps avoid squishing the pieces during cutting.
Warm Your Dressing: Adding the dressing to the warm squash helps it soak up the flavors better than if you tossed everything cold.
Avoid Wilted Kale: Give the kale just a few minutes in the oven to soften slightly—over-wilting makes it less vibrant and a bit mushy.

How to Serve Roasted Delicata Squash and Apple Salad Recipe

Roasted Delicata Squash and Apple Salad Recipe - Serving

Garnishes

For garnishes, I like to sprinkle on some extra toasted pepitas and a few fresh herb leaves like thyme or sage just before serving. They add a fresh herbal aroma and a little visual pop that makes the dish look as good as it tastes. Sometimes, a little crumbled goat cheese or feta adds a creamy, tangy contrast that my family always appreciates.

Side Dishes

This salad pairs wonderfully with roasted chicken or turkey, especially during the cooler months. I also love serving it alongside warm quinoa or crusty artisan bread to soak up the delicious dressing. For a vegetarian-friendly meal, try it with a side of creamy mashed potatoes or a simple grain bowl.

Creative Ways to Present

When I’ve made this for gatherings, I sometimes serve it layered in clear glass bowls so you can see the colorful layers of squash, kale, apples, and nuts. Another idea I adore is scooping the salad into cheese rounds or hollowed-out mini pumpkins for a festive fall presentation that guests always ask about!

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge. The combination of roasted squash, apples, and kale holds up beautifully for about 3 days. Just keep the extra dressing and toasted pepitas separate until serving to maintain their freshness and crunch.

Freezing

I’ve tried freezing this salad, but I find that the apple and kale textures don’t hold up as well once thawed, turning a bit watery or limp. So, for best results, I recommend enjoying it fresh or refrigerated rather than frozen.

Reheating

When reheating leftovers, I gently warm the salad in an oven at 425°F for 12 to 15 minutes, loosely covered with foil. This keeps the squash tender and the apples slightly warm without wilting the kale too much. Then, just before serving, I drizzle on the reserved dressing and sprinkle toasted pepitas for that fresh crunch.

FAQs

Can I use a different type of squash instead of delicata?

Absolutely! But delicata is preferred because its skin is edible and it roasts quickly. If you use butternut or acorn squash, peel it first and cut into similar-sized pieces, then adjust roasting time as those varieties take a bit longer to become tender.
What if I don’t have pearl onions?

No worries! You can substitute with small shallots or thinly sliced red onions. Just roast them until soft and caramelized to keep that sweet and mellow flavor.
Can I make this salad vegan?

Yes! This recipe is naturally vegan except if you choose to add cheese as a garnish. Simply omit any dairy, and be sure that your maple syrup and mustard are vegan-friendly.
How do I keep the kale from getting too tough?

Using lacinato kale and just warming it briefly in the oven softens the leaves without making them mushy. Tossing it with warm roasted vegetables also helps it wilt gently. Avoid adding dressing too early to keep its texture balanced.

Final Thoughts

Honestly, this Roasted Delicata Squash and Apple Salad Recipe quickly became one of my favorite go-to dishes because it hits all the right notes—sweet, savory, earthy, and fresh. It’s flexible, straightforward to make, and always a crowd-pleaser in my house. If you want a salad that feels like more than just greens, or a side dish with a little wow-factor, give this recipe a try. I’m confident it’ll become one of your favorites too, and that’s a promise from my kitchen to yours!