Roasted Delicata Squash Salad

 It is obviously the type of salad that evolves over the greens received in my organic basket, but apples, kale, red cabbage, and honey-roasted Delicata squash slices are the basic idea around which it is based. improvise the rest of the salad. It's up to you to personalize it with the seasons and inspirations!

Roasted Delicata Squash Salad


2 Delicata squash, cut in half and seeds removed (if any)

1.5 cups cooked quinoa (about 1/2 cup uncooked)

1 small red onion, diced

2 tbsp olive oil, divided

1 tsp garlic powder

1 tsp dried oregano

salt and pepper to taste

Optional: 1/4 cup raisins or toasted sliced almonds (optional)


Preheat oven to 425 degrees. Wash the delicata squash and cut off the stem end, leaving 3-4 inches of stem attached.

Place the squash on a baking sheet, along with 1 tablespoon of olive oil. Roast for 35-40 minutes for an average size squash or up to 2 hours for a very large squash.

Remove from oven, cool slightly, and scrape out the seeds from the roasted flesh by scooping it out with a spoon as shown in the jpeg above.

Place the roasted delicata squash into a mixing bowl and mash with a fork to desired consistency. Add additional olive oil, salt, and pepper to taste. Top with your favorite salad toppings and enjoy!

Roasted Delicata Squash Salad