There’s something about warm roasted squash over cool, crisp greens that makes a salad feel like an actual fall meal instead of a side dish pretending to be dinner.
This one combines sweet roasted delicata squash, crisp apple, creamy goat cheese, toasted pecans, dried cranberries, and a simple maple-Dijon vinaigrette. It feels seasonal and a little special, but it’s still easy enough for a weeknight.
This recipe is part of the Swift River CrossFit x Davis Natural Produce partnership, built around simple ways to use fresh local produce in meals that actually work for busy families.
For this salad, delicata squash is the star. One of the best things about delicata is that the skin is edible, so there’s no peeling required. Just slice it, scoop out the seeds, season it, and roast.
You can grab fresh, organic, locally grown produce from Davis Natural Produce at IME in North Conway Monday–Friday, 10:00 AM–6:00 PM, or at Tuckerman Brewing on Fridays from 4:00–6:30 PM.
Why You’ll Love This Recipe
- The squash doesn’t need to be peeled.
- It works as a side salad or a light main meal.
- The warm squash and cool greens make a really good texture contrast.
- Sweet apple, tangy goat cheese, and maple-Dijon dressing give you plenty of flavor without a long ingredient list.
- It’s easy to add chicken, chickpeas, or another protein if you want to make it more filling.
- Most of the components can be prepped ahead.
Ingredients
For the Salad
- 2 medium delicata squash
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 6 cups mixed greens or baby spinach
- 1 crisp apple, such as Honeycrisp or Pink Lady, thinly sliced
- 4 ounces goat cheese, crumbled
- 1/2 cup pecans, toasted and roughly chopped
- 1/3 cup dried cranberries
- 1/4 small red onion, very thinly sliced
- Fresh thyme, optional
For the Maple-Dijon Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
Instructions
1. Roast the squash
Preheat the oven to 425°F.
Slice each delicata squash in half lengthwise and scoop out the seeds. Cut the squash into roughly 1/2-inch half-moons.
Place the squash on a sheet pan and toss with olive oil, salt, and black pepper. Spread into a single layer.
Roast for 20–25 minutes, flipping once halfway through, until tender and browned around the edges.
Let the squash cool for about 5 minutes. You want it warm, but not so hot that it completely wilts the greens.
2. Make the vinaigrette
Add the olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper to a small jar.
Cover and shake until well combined.
Taste and adjust as needed. Add a little more vinegar for extra tang or a small drizzle of maple syrup if you prefer it sweeter.
3. Assemble the salad
Add the greens to a large bowl or serving platter.
Top with the warm roasted delicata squash, sliced apple, goat cheese, pecans, dried cranberries, and red onion.
Drizzle with enough maple-Dijon vinaigrette to lightly coat everything. Toss gently or serve layered on a platter.
Finish with fresh thyme if you have some.
Tips for Success
Don’t overcrowd the squash. Give the pieces some space on the sheet pan so they roast instead of steam.
Cut the squash evenly. Similar-sized slices will cook at roughly the same rate.
Toast the pecans. A few minutes in a dry skillet makes a big difference in flavor.
Add the dressing right before serving. This keeps the greens from getting soggy.
Let the squash cool briefly. Warm is perfect. Straight-from-the-oven hot can wilt delicate greens too quickly.
Variations and Substitutions
No goat cheese? Feta works well here too.
You can swap pecans for walnuts, pumpkin seeds, or sunflower seeds.
Use pear instead of apple if that’s what you have.
Baby spinach, spring mix, chopped kale, or arugula can all work as the base.
For extra protein, add grilled chicken, leftover roasted chicken, chickpeas, lentils, or sliced turkey.
If dried cranberries aren’t your thing, leave them out or swap in dried cherries.
For a nut-free version, use toasted pumpkin or sunflower seeds.
Storage and Make-Ahead Notes
The individual components hold up better than the fully assembled salad.
You can roast the squash up to 3 days ahead and store it in an airtight container in the refrigerator.
The vinaigrette can be made several days ahead. Store it in the refrigerator and let it sit at room temperature for a few minutes before shaking again.
Chop the pecans and slice the onion ahead if needed.
For the best texture, slice the apple shortly before serving.
Once dressed, the salad is best eaten right away.
Frequently Asked Questions
Do I need to peel delicata squash?
No. The skin softens during roasting and is completely edible.
Can I make this salad ahead?
Yes, but keep the components separate until you’re ready to eat. Assemble and dress the salad just before serving.
Can I serve the squash cold?
Absolutely. I like it slightly warm because of the contrast with the greens, but chilled roasted squash works too.
What protein goes best with this salad?
Grilled chicken is an easy option. Chickpeas also work well if you want to keep it meatless.
Can I make the dressing less sweet?
Yes. Start with 2 teaspoons of maple syrup instead of a full tablespoon, then taste and adjust.
Final Thoughts
This is the kind of fall recipe I like best: plenty of fresh produce, enough flavor to feel interesting, and nothing unnecessarily complicated.
The warm delicata squash makes it feel substantial, while the apple, greens, goat cheese, and maple-Dijon dressing keep everything fresh and balanced. Serve it alongside dinner, add a protein and call it lunch, or make it part of a bigger fall spread.
And don’t forget the local produce: grab fresh, organic, locally grown produce from Davis Natural Produce at IME in North Conway Monday–Friday, 10:00 AM–6:00 PM, or at Tuckerman Brewing on Fridays from 4:00–6:30 PM.
If you’re trying to get healthy dinners on the table without spending a fortune—or spending hours in the kitchen—you’ll love our Healthy Family Meals on a Budget collection. It’s full of easy weeknight dinners, budget-friendly recipes, meal prep inspiration, and healthy family-approved favorites.