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Vegan Roasted Delicata Squash Salad

Vegan Roasted Delicata Squash Salad- full of warm, fall flavors and made with fresh salad greens, pepitas, dried cranberries, and vegan feta cheese. The maple balsamic vinaigrette is both sweet and tangy.

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Vegan Roasted Delicata Squash Salad

This salad takes minutes to prep and it’s the ideal for a quick lunch or side dish.

Vegan Roasted Delicata Squash Salad

Vegan Roasted Delicata Squash Salad

Ingredients:

1 Delicata squash

3 cups mixed Salad greens

1/4 cup Pepitas

1/4 cup Dried cranberries

1/4 cup Vegan Feta cheese

For the Maple Balsamic Dressing:

3 tbsp Olive oil

1 tbsp Balsamic vinegar

1 tbsp Maple syrup

1 tsp Dijon mustard

Salt and pepper

Directions:

Vegan Roasted Delicata Squash Salad

The skin is edible, so there’s no need to peel the squash. First, cut the squash in half lengthwise. Then, use a spoon to scoop out the seeds and the stringy flesh. Finally, cut the seeded squash halves into thick slices.

Preheat the oven to 400 degrees Fahrenheit. Arrange the squash on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Bake the squash for 18-20 minutes or until tender.

Combine the roasted Delicata Squash slices with the salad greens, pepitas, dried cranberries and vegan Feta cheese.

In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, dijon mustard and salt and pepper. Dress the salad and enjoy!

Vegan Roasted Delicata Squash Salad

Vegan Roasted Delicata Squash Salad

Gina
Full of warm, fall flavors and made with fresh salad greens, pepitas, dried cranberries, and vegan feta cheese. The maple balsamic vinaigrette is both sweet and tangy. 
Prep Time 10 mins
Cook Time 20 mins
Course Main Course, Salad
Servings 2 servings

Ingredients
  

  • 1 Delicata Squash
  • 3 cups salad greens
  • 1/4 cup pepitas
  • 1/4 cup dried cranberries
  • 1/4 cup vegan Feta cheese

For the Maple Balsamic Vinaigrette

  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • salt and pepper to taste

Instructions
 

  • The skin is edible, so there’s no need to peel the squash. First, cut the squash in half lengthwise. Then, use a spoon to scoop out the seeds and the stringy flesh. Finally, cut the seeded squash halves into thick slices.
    Preheat the oven to 400 degrees Fahrenheit. Arrange the squash on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Bake the squash for 18-20 minutes or until tender.
  • Combine the roasted Delicata Squash slices with the salad greens, pepitas, dried cranberries and vegan Feta cheese. 
  • In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, dijon mustard and salt and pepper. Dress the salad and enjoy!
Keyword Vegan
Vegan Roasted Delicata Squash Salad
Vegan Roasted Delicata Squash Salad

Looking for more salad recipes like this Vegan Roasted Delicata Squash Salad?

Vegan Roasted Delicata Squash Apple and Pear Salad

Healthy Vegan Lentil Orzo Salad

Vegan Roasted Vegetable Autumn Vegetable Barley Salad

Fast and Easy Vegan Avocado Salad with Tahini Dressing

I love seeing your finished projects! If you enjoyed making this Vegan Roasted Delicata Squash Salad or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @10IngredientVegan. Happy cooking!

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