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roasted delicata beet and feta salad on black plate

Roasted Delicata Beet & Feta Salad

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.
Course Salad, Salads
Cuisine American
Diet Gluten Free, Low Calorie, Low Fat
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 People
Calories 164kcal
Author Diana Reis


  • 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


  • 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.


What can I substitute for a delicata squash?
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.


Calories: 164kcal | Carbohydrates: 9g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 205mg | Potassium: 361mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1049IU | Vitamin C: 13mg | Calcium: 84mg | Iron: 1mg