If you’re looking for a fall-inspired salad that’s packed with flavor, texture, and a hint of cozy warmth, you’ve got to try this Roasted Delicata Squash and Apple Salad Recipe. I absolutely love how roasting the delicata squash and pearl onions brings out their natural sweetness, which pairs so beautifully with crisp apples, toasted pepitas, and fresh herbs. Whether you’re making a weeknight dinner side or prepping for a Sunday family gathering, this salad hits all the right notes, and I promise you’ll want to make it over and over.

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Why You’ll Love This Recipe

Easy to Prepare: Minimal ingredients and simple roasting make this salad a breeze to pull together, even on busy nights.
Perfect Balance of Flavors: The sweetness of delicata squash and apples contrasts beautifully with the savory herbs and tangy dressing.
Versatile and Make-Ahead Friendly: You can prep it a few hours earlier, keeping it fresh and delicious with easy reheating instructions.
Nutty Crunch Adds Texture: Toasted pepitas bring just the right crunch, making each bite satisfying and fun.

The image shows a baking tray covered with white parchment paper holding roasted squash pieces. There are two round whole squashes at the top of the tray, one with yellow skin and green stripes and the other similar but smaller. The tray is filled with curved squash slices, with bright yellow flesh and some brown roasted edges, scattered evenly across it. A wooden spoon rests on the tray with two pieces of roasted squash on it. The tray sits on a white marbled surface with parts of a white and beige striped cloth visible on the side. photo taken with an iphone --ar 2:3 --v 7 - Roasted Delicata Squash and Apple Salad, fall salad recipes, roasted squash salad, healthy autumn salads, easy seasonal salad

Ingredients You’ll Need

When you combine delicata squash with sweet apples, earthy kale, and fresh herbs, you get a perfect seasonal salad that’s both nutritious and delicious. Plus, the toasted nuts and homemade dressing take it over the top. Here are the key ingredients that make this recipe so special.

Flat lay of a fresh delicata squash cut into thick half-moon pieces, a small pile of halved pearl onions, a handful of glossy pepitas and pine nuts mixed together, several torn dark green lacinato kale leaves, a few chopped sage leaves, fresh thyme sprigs with vibrant green leaves, one small diced gala apple with bright red and yellow skin, a small white ceramic bowl with golden extra-virgin olive oil, a small white ceramic bowl containing amber apple cider vinegar, a tiny bowl with finely minced garlic, a separate bowl with smooth pale Dijon mustard, a very small bowl holding light amber maple syrup, and a simple white ceramic bowl sprinkled with coarse sea salt and cracked black pepper, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Roasted Delicata Squash and Apple Salad, fall salad recipes, roasted squash salad, healthy autumn salads, easy seasonal salad

Delicata Squash: One of my favorite winter squashes because it roasts quickly with tender skin you can eat—no peeling fuss!
Pearl Onions: They roast beautifully and add subtle sweetness and soft texture that pairs perfectly with the squash.
Pepitas and/or Pine Nuts: Toasting these adds a nutty crunch I can’t get enough of—feel free to use whichever nut you prefer.
Lacinato Kale: This dark leafy green holds up well to roasting and completely transforms when warmed with the squash and apples.
Fresh Herbs (Sage & Thyme): The chopped sage and thyme leaves introduce a fragrant earthiness that elevates every bite.
Gala Apple: Crisp and sweet, diced apples add a fresh zing that balances the warm, roasted veggies.
Extra-Virgin Olive Oil: Essential for roasting and dressing, choose a good quality one for the best flavor.
Apple Cider Vinegar: Brings a lovely tang to the dressing that brightens the dish.
Garlic, Dijon Mustard, Maple Syrup: These small flavor punches in the dressing are game changers—garlic for depth, mustard for tang, and maple syrup for just enough sweetness.
Sea Salt & Freshly Ground Black Pepper: Season well—you’ll thank me later for this simple but crucial step.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to tweak this Roasted Delicata Squash and Apple Salad Recipe depending on the occasion or what I have on hand. Feel free to make it your own—you really can’t go wrong.

Nut-Free Variation: Swap out pepitas and pine nuts for roasted sunflower seeds if you need a nut-free option—I did this once when hosting a friend with allergies and it worked beautifully.
Greens Swap: Try baby spinach or arugula instead of kale if you prefer a milder, fresher green; just add them at the end to keep their texture.
Extra Protein: Toss in some cooked quinoa or chickpeas for a heartier main dish salad that kept my family full and happy for dinner.
Sweeter or Tangier Dressing: Adjust the maple syrup or vinegar to taste—more syrup if you like sweeter, or a splash more vinegar for a punchier dressing.

How to Make Roasted Delicata Squash and Apple Salad Recipe

Step 1: Roast the Squash and Pearl Onions to Golden Perfection

Start by preheating your oven to 425°F and lining a baking sheet with parchment paper—trust me, it makes cleanup at least 50% easier. Cut the delicata squash in half lengthwise, scoop out the seeds, and slice into ½-inch pieces. Halve the pearl onions and toss both the squash and onions with a drizzle of olive oil, sea salt, and black pepper. Spread them out on your sheet in a single layer, making sure they’re not touching so they roast evenly. Pop it in the oven and roast for about 25 to 30 minutes, turning once or twice, until the squash is golden and caramelized, and the onions are tender and browned. This step is my favorite because the roasting brings out the natural sweetness and creates those little crispy edges.

Step 2: Prepare the Dressing While the Veggies Roast

While your squash and onions are roasting, whisk together the dressing in a small bowl. Combine extra-virgin olive oil, apple cider vinegar, minced garlic, Dijon mustard, maple syrup, and a good pinch of salt and pepper. I like to taste it as I go—adjust the sweetness or tang based on your preference. This dressing is light but packed with flavor and perfectly coats the salad without weighing it down.

Step 3: Toast the Pepitas (Or Pine Nuts!) for That Crunch

In a small skillet over medium-low heat, toss the pepitas with a pinch of salt and keep stirring for about 2 minutes until they’re golden and fragrant. Be careful here—nuts can burn quickly, so stay close and keep them moving. Toasting nuts is a simple step that makes a huge flavor difference; it adds that irresistible crunch and nuttiness to the salad.

Step 4: Toss Everything Together and Warm It Up

In a medium mixing bowl, toss your kale with the chopped sage and thyme. Then add in the warm roasted squash and onions, diced apple, half the toasted pepitas, and half the dressing. Stir gently so everything is well coated. Transfer this mixture to an oven-safe serving dish and pop it back into the oven for about 8 to 10 minutes—just long enough to warm the apple and wilt the kale slightly. This warming step is crucial because it softens the greens just enough while keeping that crisp apple texture.

Step 5: Finish With Dressing and Tossed Pepitas Right Before Serving

Once the salad is warm and the kale is beautifully wilted, pull it out of the oven and drizzle the remaining dressing on top. Sprinkle over the rest of your toasted pepitas for that extra crunch. I always serve it right away to enjoy the contrast of warm and crisp textures. Your kitchen will smell amazing by this point—promise!

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Pro Tips for Making Roasted Delicata Squash and Apple Salad Recipe

Don’t Overcrowd the Roasting Pan: Giving the squash space ensures it gets nicely caramelized instead of steaming and getting mushy.
Use Fresh Herbs: Fresh sage and thyme provide a brightness and depth you just can’t replicate with dried.
Toast Nuts Just Before Serving: This keeps them crispy instead of soggy if you’re making the salad ahead of time.
Adjust Dressing to Taste: I learned to add dressing gradually so you don’t overpower the delicate flavors.

How to Serve Roasted Delicata Squash and Apple Salad Recipe

Roasted Delicata Squash and Apple Salad Recipe - Serving

Garnishes

I love topping this salad with a little more fresh thyme or sage leaves just before serving. Sometimes I sprinkle a bit of crumbled feta or goat cheese on top for a creamy contrast, which my family absolutely goes crazy for. A few extra pepitas scatter the perfect nutty finish that keeps every bite interesting.

Side Dishes

This salad pairs wonderfully with roasted chicken, grilled pork chops, or even a hearty grain bowl. I often serve it alongside a warm soup or a rustic bread to soak up the dressing—makes for a cozy and satisfying meal.

Creative Ways to Present

For a special dinner, I like to serve this salad in individual shallow bowls, garnished with fresh herbs and a drizzle of dressing on top. It also makes a stunning centerpiece on a fall-themed table when served family-style in a large ceramic dish. The vibrant colors from the squash, apples, and greens always get compliments!

Make Ahead and Storage

Storing Leftovers

Once you’ve roasted the veggies and mixed the salad, I recommend cooling it completely to room temperature before storing in an airtight container. If you made it in a large baking dish, cover tightly with foil. This method helps preserve the freshness and prevents the kale from wilting too much.

Freezing

I haven’t frozen this salad myself because the kale and apples don’t always freeze well in this context—they can get mushy. Instead, I suggest making it fresh or storing leftovers in the fridge for up to 2 days for best results.

Reheating

To reheat, loosen the foil cover on the baking dish and warm the salad in a preheated 425°F oven for 12 to 15 minutes until warmed through. Just before serving, always drizzle with the remaining dressing and sprinkle on crunchy pepitas to refresh the texture. This method keeps the squash tender and the kale nicely wilted without drying out the salad.

FAQs

Can I use a different type of squash for this salad?

Absolutely! While delicata squash is wonderful because of its thin, edible skin and sweet flavor, you can substitute acorn or butternut squash. Just peel and cut them into similar-sized pieces and watch the roasting time since thicker skins may take slightly longer to roast.
Can I make this salad vegan?

Yes! This salad is naturally vegan. Just ensure any optional toppings you add, like cheese, are omitted or replaced with vegan alternatives. The flavor is already rich and satisfying on its own!
What’s the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. When ready to enjoy again, warm it gently in the oven as described above to bring back that warm, wilted kale texture.
How can I make the salad ahead of time?

Make the salad up to the point where you add the warm veggies and apples. Cool it completely, cover, and refrigerate for a few hours. When ready, warm it in the oven and add any extra dressing and pepitas right before serving for the freshest taste.

Final Thoughts

This Roasted Delicata Squash and Apple Salad Recipe holds a special place in my heart because it’s simple, warming, and deeply satisfying—all those sweet and savory combinations make it a crowd-pleaser every time. I hope you enjoy making it as much as I do and that it becomes a go-to in your seasonal cooking repertoire. Grab your apron and treat yourself to this easy, cozy salad—you’re going to love how it turns out!