Roasted Delicata Squash Salad with Maple Cinnamon Vinaigrette
Roasted Delicata Squash Salad delivers crispy, golden, and cozy flavors. I’ve made this dozens of times. The trick is to roast the squash until it caramelizes. It pairs perfectly with the maple cinnamon vinaigrette. Try my Easy Mini German Pancakes for a hearty breakfast. If you love recipes like this, you’ll also enjoy Easy Mini German Pancakes and Cherry Vanilla Earl Grey Tea.
Why This Roasted Delicata Squash Salad with Maple Cinnamon Vinaigrette Is Pure Comfort
- Crispy texture
- Golden color
- Warm spices
- Healthy twist
What You'll Need for Roasted Delicata Squash Salad with Maple Cinnamon Vinaigrette
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 medium delicata squash, halved and seeded
- 2 tbsp olive oil
- 1 tsp maple syrup
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
- 1 cup arugula
- 1/4 cup toasted walnuts, chopped
- 1/4 cup crumbled goat cheese
- 1 tbsp maple syrup
- 1 tsp ground cinnamon
- 1 tbsp apple cider vinegar
- 1/4 tsp black pepper
- 1/4 tsp sea salt
- Optional: 1/4 cup dried cranberries
- Optional: 1 tbsp honey
- Optional: 1/4 cup crumbled feta cheese
📝 Ingredient Notes
- Delicata squash: Use a ripe squash for the sweetest flavor.
- Maple syrup: Use pure maple syrup for the best flavor.
- Cinnamon: Ground cinnamon adds warmth to the vinaigrette.
- Arugula: Fresh arugula provides a peppery bite.
- Walnuts: Toast walnuts for a nutty, crunchy texture.
🛒 Tools & Equipment I Recommend
- Ceramic Roasting Pan — Ensures even heat distribution and prevents sticking. → See on Amazon
- Londontown Whisk — Helps blend the vinaigrette smoothly with no lumps. → See on Amazon
How to Make Roasted Delicata Squash Salad with Maple Cinnamon Vinaigrette
- Preheat oven: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Season squash: Toss the squash with olive oil, maple syrup, cinnamon, salt, and pepper.
- Roast squash: Place the squash cut-side down on the baking sheet. Roast for 25–30 minutes until golden and tender.
- Prepare vinaigrette: In a bowl, whisk together maple syrup, cinnamon, apple cider vinegar, salt, and pepper.
- Toss salad: In a large bowl, combine arugula, roasted squash, walnuts, and goat cheese. Toss with vinaigrette.
Cook's Tips for Perfect Roasted Delicata Squash Salad with Maple Cinnamon Vinaigrette
- Best technique: Roast the squash cut-side down for even caramelization.
- Common mistake and fix: If the squash is too wet, pat it dry before roasting to avoid sogginess.
- Storage: Store in an airtight container for up to 2 days. Toss before serving.
- Seasonal twist: Add dried cranberries for a festive fall twist.
Storing & Reheating Roasted Delicata Squash Salad with Maple Cinnamon Vinaigrette
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 2 days. Make-ahead tip: Prepare the vinaigrette and roast the squash up to 2 days in advance.
Freezing Roasted Delicata Squash Salad with Maple Cinnamon Vinaigrette
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (175°C) oven for 10–15 minutes. Microwave: None required, best served fresh.
Recipe Notes
- Chef tip: Use high-quality olive oil for a richer flavor.
- Best substitution: Replace walnuts with pecans for a different nutty flavor.
- Make-ahead: Roast the squash and make the vinaigrette in advance.
- Scaling: Double the recipe for a large gathering.
- Troubleshooting: If the salad is too dry, add a splash of olive oil before tossing.
Want to level up this recipe?
Thermoworks Instant Read Thermometer — Ensures the squash is perfectly cooked without over or under roasting. → Check price on Amazon
Roasted Delicata Squash Salad with Maple Cinnamon Vinaigrette
Ingredients
Main Ingredients
- 1 medium delicata squash, halved and seeded
- 2 tbsp olive oil
- 1 tsp maple syrup
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
- 1 cup arugula
- 1/4 cup toasted walnuts, chopped
- 1/4 cup crumbled goat cheese
Seasonings
- 1 tbsp maple syrup
- 1 tsp ground cinnamon
- 1 tbsp apple cider vinegar
- 1/4 tsp black pepper
- 1/4 tsp sea salt
Optional Toppings
- 1/4 cup dried cranberries
- 1 tbsp honey
- 1/4 cup crumbled feta cheese
Instructions
- Preheat oven: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Season squash: Toss the squash with olive oil, maple syrup, cinnamon, salt, and pepper.
- Roast squash: Place the squash cut-side down on the baking sheet. Roast for 25–30 minutes until golden and tender.
- Prepare vinaigrette: In a bowl, whisk together maple syrup, cinnamon, apple cider vinegar, salt, and pepper.
- Toss salad: In a large bowl, combine arugula, roasted squash, walnuts, and goat cheese. Toss with vinaigrette.
Notes
- Chef tip: Use high-quality olive oil for a richer flavor.
- Best substitution: Replace walnuts with pecans for a different nutty flavor.
- Make-ahead: Roast the squash and make the vinaigrette in advance.
- Scaling: Double the recipe for a large gathering.
- Troubleshooting: If the salad is too dry, add a splash of olive oil before tossing.
Storage
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in a 350°F (175°C) oven for 10–15 minutes.
- Microwave reheat: None required, best served fresh.
- Make ahead: Prepare the vinaigrette and roast the squash up to 2 days in advance.
Nutrition Per Serving
- Calories: 320
- Protein: 6g
- Fat: 18g
- Carbs: 23g
- Fiber: 4g
- Sugar: 7g
- Sodium: 280mg
- Cholesterol: 15mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Roasted Delicata Squash Salad with Maple Cinnamon Vinaigrette FAQs
Yes. Roast the squash and prepare the vinaigrette up to 2 days before serving. Toss with arugula and toppings just before eating.
Squash can become soggy if not dried before roasting. Pat it dry with a paper towel before adding oil and seasoning.
Add dried cranberries or pomegranate seeds for a colorful, fall-inspired twist.
Feta or goat cheese can both be used. Crumbled blue cheese also works well.
Yes. Butternut squash or acorn squash can be used as a substitute. Adjust roasting time as needed.
A Warm Final Note
I can’t wait for you to try Roasted Delicata Squash Salad with Maple Cinnamon Vinaigrette and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
