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Lena's Kitchen

Lena's Kitchen

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Home » Weeknight Meals » Salads

Fall Salad (with Delicata Squash)

Posted: November 9, 2022 by lena gladstone | Updated: November 28, 2024

639 shares
Delicata squash salad served on a platter.

This Fall Salad with delicata salad is the side dish you’ve been searching for—vibrant, cozy, and packed with flavor! Roasted delicata squash slices meet tangy pickled shallots, juicy persimmons, creamy avocado, and a zesty honey lime dressing. It’s a must-make for Thanksgiving and Christmas gatherings.

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delicata squash salad served on a grey platter.

Why This Recipe Works

This fall salad with delicata squash is as stunning as it is simple to prepare (my kind of recipe)! It’s packed with seasonal ingredients like roasted delicata squash slices, juicy persimmons, and pomegranate seeds, resulting in the perfect combination of sweet, savory, and tangy.

I love to top mine off with pickled shallots for a bright, zesty kick that brightens the entire dish. And you can’t skip my easy homemade honey lime dressing to tie everything together with a fresh and slightly sweet finish!

Whether you’re hosting Thanksgiving dinner or want a quick, healthy side for weeknight meals, this salad is a guaranteed crowd-pleaser. Serve it with other fall favorites like roasted butternut squash risotto and apple fritters with vanilla lemon glaze for the ultimate holiday spread!

ingredients for delicata squash salad in individual bowls.

Ingredients

  • Pickled Shallots: You’ll just need a few shallots, some champagne vinegar, and a pinch of kosher salt to make your quick-pickled shallots.
  • Delicata Squash: Delicata squash is a naturally sweet and nutty winter squash with an edible skin, making it perfect for roasting. Between late summer and early winter, you can find seasonal delicata squash in well-stocked grocery stores or farmer’s markets.
  • Avocado: Adds a rich, creamy texture that balances the crunchier elements of the salad.
  • Persimmons: This popular fall fruit adds a pop of orange and a floral, melon-like flavor. Fuyu persimmons are ideal because they’re firm and sweet, making them easy to slice.
  • Pomegranate Seeds: For bursts of tangy sweetness in each bite! Use this guide from Love and Lemons to learn how to cut and de-seed a pomegranate yourself. 
  • Pecans: Toasted pecans bring a nutty, buttery flavor and crisp bite.
  • Mint: Fragrant mint leaves add a refreshing herbal note to this fall salad.
  • Olive Oil: Helps the squash caramelize in the oven, adding a subtle richness. Use extra-virgin olive oil for the best flavor!
  • Lime Salad Dressing: To make this zesty vinaigrette, you’ll need fresh lime (both the juice and zest), more olive oil, honey, and flaky sea salt.
delicata squash salad on a black platter and surrounded by salad toppings in individual bowls.

Instructions

  1. Pickle the Shallots: Thinly slice the shallots and rinse them in hot water to reduce their sharp flavor. Add the shallots to a bowl with champagne vinegar and kosher salt. Let them sit at room temperature while you prep the rest of the salad.
  2. Roast the Squash: Cut the squash in half and scoop out the seeds. Slice each half and lay the pieces onto a parchment-lined baking sheet before tossing with olive oil and salt. Roast the squash at 450 degrees Fahrenheit until it’s tender and golden.
  3. Make the Dressing: Add olive oil, lime zest, lime juice, honey, and flaky sea salt to a small mason jar. Seal the jar tightly and shake vigorously until the dressing is emulsified.
  4. Assembly: Arrange the roasted squash slices on a serving platter. Add avocado wedges, persimmon slices, pomegranate seeds, and pickled shallots. Pour the lime dressing evenly over the salad. Top with toasted pecans and fresh mint leaves before serving!

Substitutions & Variations

  • Pickled Shallots: If you prefer a stronger onion flavor, you can substitute pickled shallots with pickled red onions.
  • Champagne Vinegar: Use white wine vinegar or apple cider vinegar as an alternative.
  • Delicata Squash: You can substitute delicata squash with butternut squash, acorn squash, or sweet potatoes. Depending on the swap you choose, you may need to peel the skin.
  • Honey: Maple syrup or agave nectar both work well in a pinch.
  • Toppings: Add a unique crunch with toasted walnuts, almonds, pumpkin seeds, or sunflower seeds. You can finish the salad with feta or goat cheese for creaminess. You can also sprinkle a few dried cranberries or cherries for another seasonal garnish.
  • Greens: Use leafy greens as a base, like kale, mixed greens, romaine, or arugula.
  • Grains: Add some bulk to this fall salad by mixing in cooked quinoa or farro.
  • Make Seeds: Roast the delicata squash seeds for a crunchy fall salad topping.
womans hands holding the edges of a delicata salad on a black serving platter.

Storing

This fall salad is best enjoyed fresh, but you can store components for easy prep and leftovers.

  • Fridge: Store the roasted squash and pickled shallots in separate airtight containers in the fridge for up to 4 days. Keep the dressing in a sealed jar and refrigerate it as well.
  • Prep Ahead: You can roast the squash, pickle the shallots, and prepare the dressing up to 2 days in advance. Assemble the salad just before serving for the best flavors and textures.

Expert Tips

  • Cut Even Slices: Slice the delicata squash into uniform pieces to ensure even roasting and prevent undercooked or overcooked spots.
  • Shake the Dressing Well: I recommend mixing the dressing in a mason jar. This results in a perfect oil-vinegar emulsion (and easy storage if you have leftovers!).
  • Line the Baking Sheet: Remember to use parchment paper when you’re roasting the squash to prevent sticking and make cleanup a breeze!

FAQs

Is the skin of delicata squash edible?

Yes! Since delicata squash is thinner-skinned than other winter squash varieties, you can roast the slices without peeling the skin first.

How do I prevent the avocado slices from browning?

If you’re not serving your salad right away, toss the avocado slices in a little lime juice to keep them fresh and green.

Is delicata squash healthy?

Yes, delicata squash is very healthy. It’s a fantastic source of vitamin A, beta-carotene, and potassium. It also has more vitamin C than pumpkin, which is essential for blood and bone health.

Related Recipes

If you loved this fall salad with delicata squash, try some more hearty, fall-approved salads like these:

  • Crunchy Kale Salad
  • Roasted Cauliflower Salad
  • Broccoli Brussels Sprouts Salad with Sardines
  • Beet Salad with Citrus Tarragon Dressing

If you try this Fall Salad, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Delicata squash salad served on a platter.

Healthy Fall Salad (with Delicata Squash)

5 from 8 votes
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
Servings: 8 servings
Author: Lena Gladstone
Print Recipe Rate this Recipe
This Fall Salad with delicata salad is vibrant, cozy, and packed with flavor! Roasted delicata squash slices meet tangy pickled shallots, juicy persimmons, creamy avocado, and a zesty honey lime dressing. It’s a must-make for Thanksgiving and Christmas gatherings.

Equipment

  • 1 cutting board
  • 1 sharp knife
  • 1 baking sheet
  • 1 parchment paper
  • 1 mixing bowl
  • 1 microplane

Ingredients

Pickled Shallots

  • 2 large shallots, halved and thinly sliced
  • ¼ cup champagne vinegar, more if needed
  • ½ teaspoon kosher salt, more to taste

Roasting Squash

  • 2 large delicata squash, halved, deseeded, cut into 1/4 inch slices
  • 2 tablespoon olive oil, more if needed
  • ½ teaspoon kosher salt, more to taste

Lime Salad Dressing

  • 3-4 tablespoons olive oil
  • 1 medium lime, zested and juiced
  • 1 teaspoon honey
  • ½ teaspoon flaky sea salt, more to taste

Salad

  • 2 large avocados, sliced into wedges
  • 2 persimmons, sliced thinly
  • ¼ cup pomegranate seeds
  • ¼ cup pecans, toasted
  • ¼ cup fresh mint leaves

Instructions

Pickled Shallots

  • Thinly slice shallots. Rinse them in hot water and squeeze to let the onion flavor release. Add to bowl, then add the salt and vinegar. Using your hands scrunch the shallots. (If it's too strong of a vinegar flavor for you, add some water to dilute it.) Let it sit on the counter while the squash roasts and you prep the salad.

Roasting Squash

  • Preheat oven to 450F. Line baking sheet with parchment paper.
  • Half, deseed and thinly slice the squash and add into a bowl. Toss squash in olive oil and salt. Arrange on a baking sheet and roast for 30-35 minutes. Flip halfway.

Lime Salad Dressing

  • Add lime zest, lime juice, honey, salt, and olive oil to a small mason jar, and shake until combined.

Salad

  • Layer cooled squash on a platter with sliced avocado, sliced persimmon, pomegranate seeds, and pickled shallots. Drizzle the salad dressing on the salad once assembled. top with mint leaves and pecans.

Notes

You can add feta cheese or goat cheese to add some creaminess in the salad.
Course: Appetizer, Salad, Side Dish
Cuisine: American
Diet: Gluten Free, Low Fat, Vegetarian
Keyword: 30 minute meal, delicata squash, fall flavors, healthy salad, holiday, holiday salad, roasted squash, salad

Nutrition

Serving: 8g | Calories: 287kcal | Carbohydrates: 32g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 447mg | Potassium: 836mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1687IU | Vitamin C: 51mg | Calcium: 61mg | Iron: 2mg
639 shares

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Reader Interactions

5 from 8 votes (4 ratings without comment)

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Recipe Rating




Reviews
Questions

Comments

  1. Alina

    at

    5 stars
    Perfect fall salad! It will add a punch of beautiful colors
    and flavors to your table. We enjoyed it.

    Reply
  2. Lana

    at

    5 stars
    No joke the best salad I’ve ever had.
    Easy to make and so unique.

    Reply
  3. Irina Gubchak

    at

    The shallots on top were absolutely the best. Loved this salad so much

    Reply
  4. Olessa Calpacci

    at

    5 stars
    It was simply delicious 😋 thank you for a new family favorite recipe

    Reply
  5. Nadia Chernichenko

    at

    5 stars
    I have made this salad on repeat for the last two weeks. I cant get enough of the warm flavors that pair so well with the fresh lime dressing. Its even become a family favorite around here.
    .
    Absolutely delicious.

    Reply

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Welcome, glad you’re here!

Hi, I’m Lena Gladstone, the recipe developer and food photographer behind Lena’s Kitchen. Here you will find approachable food recipes to share with the whole family. Keto friendly, weeknight dinners all made with fresh ingredients. Click here to learn more!

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