Fall Salad (with Delicata Squash)

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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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

• 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.

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.

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

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!