If you’re looking for a cozy, colorful salad that feels just as special on a casual evening as it does at your holiday table, this Delicata Squash Salad with Arugula, Cranberries & Feta is it. It’s full of fall flavor with sweet roasted delicata squash, peppery arugula, tart cranberries, and creamy feta—all tied together with a simple maple-balsamic vinaigrette.
Arrange the simple ingredients on a platter for a show-stopping addition to any meal. Everyone loves it!
Delicata squash is one of my favorite fall ingredients because it’s easy to work with and has a naturally sweet, nutty flavor. Unlike butternut or acorn squash, you don’t need to peel delicata; the skin is tender and completely edible once roasted. It’s the kind of ingredient that makes healthy cooking feel effortless.
Why You’ll Love Delicata Squash Salad
- Perfectly balanced with sweet, savory, and tangy flavors
- Easy to prepare, with no peeling required
- Works as a hearty main or a light side dish
- Naturally gluten-free and easily dairy-free
- Gorgeous enough for entertaining, simple enough for everyday
Ingredients
Here’s everything you’ll need to make this Delicata Squash Salad:
To roast the squash:
- 1 large or 2 medium delicata squash (about 1½–2 pounds total)
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon kosher salt
For the salad:
- 6 ounces (about 6 big handfuls) baby arugula or mixed greens
- ½ cup dried cranberries (or try dried cherries or pomegranate arils)
- ⅓ cup raw pumpkin seeds (pepitas) or chopped pecans, walnuts, or sunflower seeds
- 4 ounces (about ⅔ cup) crumbled feta cheese (or goat cheese; omit for dairy-free)
- ¼ cup thinly sliced shallot or red onion
Maple-Balsamic Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 1½ tablespoons aged balsamic vinegar
- 2 teaspoons maple syrup
- ¾ teaspoon Dijon mustard
- ¼ teaspoon fine salt
- A few spins of freshly ground black pepper
See the printable recipe card below for details and instructions.
Prep Ahead
You can roast the squash and toast the pumpkin seeds up to 2 days in advance. Store each component separately, then assemble the salad just before serving. The vinaigrette can also be made ahead and kept in the fridge for up to a week.
Variations & Substitutions
- Add protein: Top with grilled chicken, salmon, or chickpeas for a heartier meal.
- Swap the greens: Baby kale or spinach works beautifully in place of arugula.
- Make it vegan: Skip the feta and add avocado or roasted chickpeas for creaminess.
- Holiday twist: Add pomegranate seeds for sparkle and color on your Thanksgiving table.
- Squash: I love this with delicata squash, but this salad is good with any squash you like or have on hand, such as acorn squash or butternut squash, though you’ll need to peel those before roasting.
- Greens: Arugula adds a peppery bite, but you can use baby kale, spinach, or a spring mix.
- Cheese: Feta gives the salad a salty, tangy flavor, while goat cheese offers a softer, creamier texture. For a dairy-free option, simply omit the cheese or use a dairy-free feta alternative.
- Dried Fruit: Dried cranberries are classic, but dried cherries, golden raisins, or fresh pomegranate arils all work beautifully.
- Nuts & Seeds: Use raw or toasted pumpkin seeds (pepitas), chopped walnuts, pecans, or sunflower seeds for crunch.
- Vinaigrette: Maple syrup can be swapped for honey, and balsamic vinegar can be replaced with apple cider vinegar for a slightly brighter flavor.
- Protein Add-Ons: Add grilled or shredded chicken, roasted chickpeas, salmon, or cooked quinoa to turn this salad into a full meal.
- Make it Vegan: Skip the cheese and use maple syrup in the dressing.
- Make it Nut-Free: Use pumpkin or sunflower seeds instead of tree nuts.
Storage
- Make ahead: Roast the squash and toast the nuts or seeds up to 2 days in advance. Store separately in airtight containers.
- Salad base: Keep the arugula, cranberries, and cheese undressed until ready to serve.
- Vinaigrette: The maple-balsamic vinaigrette can be made up to 1 week ahead and stored in a sealed jar in the refrigerator. Shake well before using.
- Leftovers: Once dressed, the salad is best eaten the same day, but it will keep (slightly softened) for up to 24 hours in the fridge.
Print
Description
This roasted delicata squash salad with arugula, cranberries, and feta is full of fall flavor and mostly hands-off—your oven does the work while the squash roasts to sweet, caramelized perfection. Toss it with peppery arugula, tart cranberries, and creamy feta, then drizzle on an easy maple-balsamic vinaigrette for the perfect balance of flavors.
Serve it as a light main dish for 4 people (add leftover chicken or salmon for a heartier meal), or as a beautiful holiday side dish.
To Roast the Squash:
For the Salad:
Maple-Balsamic Vinaigrette:
- Roast the squash: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment. Slice the delicata squash in half lengthwise, scoop out the seeds, and cut into ½-inch half-moons (no need to peel—delicata skin is tender and edible).
- Toss the squash with olive oil and salt directly on the sheet pan. Roast for 20–25 minutes, flipping halfway through, until golden and caramelized around the edges. Don’t be afraid to let the edges get brown.
- (Optional) Toast the pumpkin seeds or nuts: Toast the raw pumpkin seeds or nuts in a dry skillet over medium heat for 3–4 minutes, stirring often, until some parts are just lightly browned. This can be done up to 3 days ahead and stored in an airtight container at room temperature or in the fridge.
- Make the vinaigrette: In a small jar or bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
- Assemble the salad: In a large bowl or on a serving platter, add arugula, roasted squash, cranberries, pumpkin seeds, feta, and shallot. Drizzle with the vinaigrette and toss gently to coat.
- Serve: Serve immediately or at room temperature. This salad holds up well for entertaining and can be prepped ahead—just wait to dress it until serving time.
Notes
No need to peel delicata squash; the skin is thin, tender, and perfectly edible when roasted.
For extra crunch, toast the nuts or seeds in a dry skillet for 3–5 minutes until fragrant.
This recipe is naturally gluten-free and can be made dairy-free by skipping the feta.
Try swapping the vinaigrette for your favorite balsamic glaze for a quick variation. Use lemon vinaigrette if preferred.
Leftovers keep well (undressed) in the refrigerator for up to 2 days.
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