Tender roasted delicata squash and beets sit atop crisp arugula coated in a light orange vinaigrette for a delicious fall salad punched up with crumbled feta and crispy pumpkin seeds.
I love delicata squash and this roasted fall vegetable salad is the perfect way to show it off. The sweet flesh and tender skin of the squash are perfect with earthy beets and peppery arugula. The feta cheese adds balance with its sharp taste and creamy texture. It’s finished off with pumpkin seeds for crunch and a sweet and tangy orange vinaigrette that make this every bit of this salad autumn in a bowl.
Make this recipe, because…
It’s seasonal! This beautiful autumn salad is filled with delicious seasonal ingredients and beautiful fall colors.
You can make it ahead! Roast the beets, delicata, and onions and keep them in the refrigerator for up to three days ready to assemble. You can even place the ingredients in meal prep containers and add the dressing right before serving.
It’s quick and easy! Once you roast the vegetables, the salad can be put together in about ten minutes.
Ingredients
Delicata Squash- This fall squash has a sweet, mild flavor, and edible skin. It is much easier to clean and cut than other fall squash because the texture is closer to a summer squash. It’s taste is closest to the butternut, however, it is even sweeter.
Red Beets- Any variety of this root vegetable adds a nice earthy flavor to this salad medley.
Feta- This traditional Greek cheese has a tangy flavor and dry crumbly texture.
Roasted Pumpkin Seeds- Whether you roasted your own or bought them at the store, the salty, crunchy seeds add great flavor and crunch.
Arugula- This beautiful, leafy green is sometimes called rocket and has a peppery taste.
Instructions
Step 1
- Clean the delicata squash. Remove the stem, cut in half, and scoop out the seeds.
The skin can stay on this squash as it is tender and mild flavored.
Step 2
- Cube the peeled beets, delicata, and red onions into half inch cubes and place on a lined sheet pan.
- Then coat the diced vegetables in olive oil and season with salt and pepper.
- Next, roast the seasoned vegetables at 375° for 25 minutes.
Step 3
- Once the vegetables are fully cooked and fork tender, remove them from the oven and let them cool while you prepare your dressing and greens.
The roasted vegetables can be added when they are still warm or room temperature.
Step 4
- Make the dressing by mixing together olive oil, apple cider vinegar, the juice of half an orange, salt, and pepper.
- Toss the orange vinaigrette with the arugula in a large bowl until all of the leaves are well coated.
Step 5
- Build the salad by placing the dressed greens on the bottom of a large salad bowl.
- Then add the roasted vegetables.
- Finally, sprinkle crumbled feta and pumpkin seeds over the top.
- Serve as a main dish or alongside your favorite fall main dish.
FAQs
Butternut squash is a good substitute for delicata. Although it is a little less sweet, it has a similar flavor and creamy texture that will go with arugula and beets very well.
Tips For Success
Dice the beets into small even pieces to ensure they cook just as quickly as the tender squash.
This salad can be made 2-3 days ahead of time so long as the greens are not dressed with the orange vinaigrette.
I recommend you make the roasted vegetables, leave them separate from everything else, and then assemble prior to serving.
Related Recipes
- Creamy Butternut Squash Soup
- Cinnamon Orange Cranberry Sauce
- Italian Chopped Salad
- Balsamic Pork Chops
- Kale and Quinoa Salad
- Wilted Spinach Salad
Roasted Delicata Beet & Feta Salad
Ingredients
- 6-8 Cups Arugula
- 2 Cups Delicata Squash diced
- 1 Cup Beets peeled, diced
- ½ Cup Red onion diced
- ¼ Cup Feta Cheese crumbled
- ¼ Cup Roasted Pumpkin Seeds
- 2 Tablespoons Olive Oil
- Salt and Pepper to taste
Orange Vinaigrette
- 2 Tablespoons Olive Oil
- 2 Tablespoon Orange Juice
- 2 Tablespoon Apple Cider Vinegar
- ¼ Teaspoon Salt
- ¼ Teaspoon Pepper
Instructions
- Clean the delicata squash. Remove the stem, cut in half, and scoop out the seeds. The skin can stay on this squash as it is tender and mild flavored.
- Cube the peeled beets, delicata, and red onions into half inch cubes and place on a lined sheet pan.
- Then coat the diced vegetables in olive oil and season with salt and pepper.
- Next, roast the seasoned vegetables at 375° for 25 minutes.
- Once the vegetables are fully cooked and fork tender, remove them from the oven and let them cool while you prepare your dressing and greens.
- Make the dressing by mixing together olive oil, apple cider vinegar, the juice of half an orange, salt, and pepper.
- Toss the orange vinaigrette with the arugula in a large bowl until all of the leaves are well coated.
- Build the salad by placing the dressed greens on the bottom of a large salad bowl.
- Then add the roasted vegetables.
- Finally, sprinkle crumbled feta and pumpkin seeds over the top.
- Serve as a main dish or alongside your favorite fall main dish.
Notes
- Dice the beets into small even pieces to ensure they cook just as quickly as the tender squash.
- This salad can be made 2-3 days ahead of time so long as the greens are not dressed with the orange vinaigrette.
- I recommend you make the roasted vegetables, leave them separate from everything else, and then assemble prior to serving.
Nutrition
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