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Roasted Squash Salad

Roasted Squash Salad
Recipe Date:
November 1, 2017
Serving Size:
Cook Time:
Imperial (US)
  • For Squash:
  • 2 large delicata squash (yield 6 c sliced)
  • 2 tbsps garlic oil (poach peeled garlic with canola oil on low heat until garlic is soft)
  • 1 tbsp Ras el Hanout
  • 1 tbsp honey
  • 2 tsps salt
  • Shallot Vinaigrette:
  • 1/2 cup shallot, Minced
  • 1/2 cup honey
  • 1 1/2 cups canola
  • 1/4 cup champagne Vinegar
  • salt & pepper
  • Additional Ingredients for Salad:
  • 1 cup soft chevre
  • 1 tsp extra virgin olive oil
  • 1 tsp honey
  • 1 tsp ground black pepper
  • 1 tsp salt

Combine cheese with all ingredients and reserve.

To Prepare Squash:

Preheat oven to 425 degrees.

  1. Cut off each end of the squash and halve delicata lengthwise. Scoop out seeds using a spoon.
  2. Slice 1/2 inch thick crescents and toss with oil, ras, honey, and salt. Roast for 25 minutes, flipping squash halfway.

To Plate Salad:

  1. Mixed 3 cups of greens (Red Leaf, Little Gem, Baby Romaine or Butter Lettuce) and 1 cup of toasted pepitas (toasted for 7-8 min. at 350 degrees).
  2. Place a small amount of roasted squash in the center of the salad plate.
  3. Drizzle with a little shallot vinaigrette, small amount of goat cheese and sprinkle of toasted pepitas.
  4. Top the squash with about 3/4 cup of washed mixed greens on the salad plate. Drizzle the mixed greens with shallot vinaigrette and layer the salad with remaining roasted squash, chevre and toasted pepitas.


Take a look at our recommended pairings below.