This Winter Salad is a versatile, prep-ahead friendly (stress free!) showstopper for holidays, potlucks, and every dinner in between. It will have everyone coming back for seconds with its mesmerizing tango of roasted delicata squash, crunchy apples, caramelized nuts, tangy feta, juicy pomegranate seeds and ALL TIME readers’ favorite Apple Poppy Seed Vinaigrette. Bonus, the squash is a breeze to prepare with its edible skin (no need to peel!), and can be sliced in seconds.

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top view of tossing winter salad ingredients together in a bowl

Why you’ll love this Winter Salad Recipe

ROASTED DELICATA SQUASH. You’ll want to inhale the sweet, nutty, velvety, caramelized roasted delicata squash tossed with brown sugar, maple, cinnamon, paprika and a hint of balsamic.
QUICK AND EASY SQUASH. Unlike other squashes, delicata is a breeze to prepare with its manageable size, edible skin (no need to peel!), and can be sliced in seconds (no cubing!).
FLAVOR TEXTURE EXPLOSION. The tender delicata squash mingling with the crunchy, creamy, crispy, bright, tangy, sweet ingredients is mesmerizing.
THE BEST DRESSING. I used the Apple Poppy Seed Vinaigrette from my Apple Salad recipe that everyone is obsessed with! It’s my go-to dressing that always receives loads of praise and requests every time I make it.
MAKE IT YOUR OWN! This winter salad recipe would be delicious with any of your favorite greens, fruits, nuts or cheeses. I’ve included ideas in the variations section.
PREP AHEAD FRIENDLY. The dressing can be made up to 5 days ahead of time, the squash can be roasted ahead of time and the other ingredients can be prepared ahead of time and layered in the salad bowl.

squash salad with pomegranates, apples, feta and seeds

Delicata Squash Salad Ingredients

This Squash Salad boasts all your favorite winter ingredients! Let’s take a closer look at what you’ll need (full measurements in the printable recipe card at the bottom of the post):

For the Salad:

Delicata squash: You’ll need approximately two pounds – a little more or a little less is fine. Two pounds should be 2-3 medium squash. Delicata squash is commonly available in well-stocked grocery stores, supermarkets, and farmers’ markets, during the fall and winter months. You can find it in the produce section alongside other winter squash varieties. If you don’t see a section dedicated to delicata squash, it is often in a large bin with other gourds. I’ve detailed everything you need to know in my delicata squash recipe.
Spring salad mix: This is my go-to salad base because of its texture, flavor variety. I will often add extra baby arugula.
Apple: Use a sweet apple (Fuji, Honeycrisp, etc.) to complement the tangy feta and punchy red onions. Slice or chop the apples– totally personal preference.
Pomegranate arils: These add sweet-tart flavor and texture galore to the salad. Purchase a whole pomegranate and seed it yourself or buy just pomegranate seeds in a container.
Pepitas: AKA pumpkin seeds. I recommend using roasted, salted pepitas, as raw pepitas won’t deliver all the flavor. You can also roast and salt them yourself.
Cheese: Use your favorite crumbled cheese such as feta, goat cheese or Gorgonzola for its creamy, sharp, salty bite. I recommend purchasing fresh cheese in a log/block and crumbling it yourself. It tends to be creamier than purchasing crumbles.
Red onion: The sharpness is needed to cut through the sweetness of the salad. You can chop or thinly slice the onion; use more or less to taste.
Caramelized nuts: I used pecans but you may use any nut you like. The recipe I’ve linked takes just 5 minutes to prepare and is heaven all on its own. You can also purchase caramelize nuts.

FOR THE dressing:

Olive oil: Use quality extra virgin olive oil for superior flavor.
Apple cider vinegar: A favorite for its fruity tanginess that pairs beautifully with the squash. Opt for reputable brands like Bragg and Spectrum Naturals.
Honey: I suggest clover honey, one of the most popular and widely available types of honey, for its mild sweetness that lets the other flavors shine.
Sugar: Add more or less depending on how sweet you like your dressing, how tangy you vinegar is and how sweet your honey is.
Poppy seeds: These boast a mild, nutty, slightly sweet flavor with a subtle crunch.
Dried minced onions: These dehydrated onions are located with the spices and a favorite in dressings for their longer shelf life and concentrated flavor.
Salt and pepper: All you need to season the dressing; add more or less to taste.

showing how to serve winter salad with squash on a plate

WinTer Salad variations

This winter salad recipe is completely customizable – make it perfect for YOU! Here are a few ideas:

Swap the squash: Use roasted butternut squash cubes, or roasted sweet potatoes instead.
Serve as a plated salad: Place the greens on plates, top with the roasted delicata squash and the remaining salad ingredients.
Add protein: This winter salad recipe can instantly be made into an entrée salad by adding shrimp, salmon, chicken , steak or pork.
Swap nuts: I used pecans, but caramelized walnuts, almonds, cashews, macadamia nuts would all be tasty. Or, use regular roasted and salted nuts instead of caramelized.
Swap seeds: Use sunflower seeds, pine nuts or pistachios – just make sure they’re roasted and salted!
Swap pomegranate seeds: Use dried cranberries, dried cherries, or dried apricots.
Add bacon: Cooked and crumbled bacon would be a tasty, salty addition.
Add veggies: Add any veggies such as bell peppers, mushrooms, cucumbers, carrots, broccoli, cauliflower etc.
Swap cheese: Use goat cheese, gorgonzola or another soft and crumbly cheese.
Omit cheese: Keep this recipe dairy-free by omitting the cheese altogether.
Add grains: Add cooked brown rice, farro, quinoa, couscous etc. for an additional layer of delectable texture.
Add beets: Roast your own beets (see this Beet Salad recipe for instructions) or add jarred pickled beets. Make sure they are pickled – it makes a world of difference! Aunt Nellies are my fav and easy to find at the store or on Amazon.

How to make Roasted Squash Salad

This Winter Salad recipe begins by roasting the squash. While it’s roasting, prep the other salad ingredients for a recipe that comes together quickly. Let’s take a closer look with a step-by-step photo tutorial (full recipe in the printable recipe card at the bottom of the post):

Step 1: Prep delicata squash. Trim the ends of the squash, scrape out the seeds, and cut slices ¾-inch thick.

showing how to make winter salad by removing seeds from delicata squash

a collage showing how to make winter salad recipe by slicing squash into 3/4-inch half moons

Step 2: Glaze squash. Whisk olive oil, brown sugar, maple syrup, balsamic and spices together in a large bowl. Add sliced squash and stir to evenly coat.

showing how to cook delicata squash by whisking olive oil and spices together, then tossing with squash slices in a bowl

Step 3: Roast squash. Bake in a single layer for 15 minutes, flip over, and bake an additional 10-20 minutes depending on desired tenderness/caramelization.

showing how to make winter salad by roasting delicata squash until caramelized

Step 4: Assemble. Add greens to a large bowl. Top with red onions, apples, squash, pepitas, pomegranate seeds and feta.

showing how to make squash salad by layering lettuce with red onions, apples, squash, feta, pepitas, and feta

Step 5: Add dressing. Drizzle with Apple Poppy Seed Vinaigrette.

showing how to make winter salad recipe by adding dressing

Step 5: Toss salad. Toss salad ingredients together or serve without tossing.

showing how to make winter salad by tossing all the ingredients with the dressing in a salad bowl

ways to serve winter salad REcipe

There are three ways to serve this Winter Salad Salad recipe:

1.     If you don’t expect or want leftovers: Add all of the salad ingredients to a large bowl and drizzle with desired amount of dressing.
2.     If you expect leftovers: Add all of the salad ingredients to a large bowl. Let individuals dress their own salads with vinaigrette.
3.     Create a salad bar: Line the salad ingredients in separate bowls and let guests assemble their own salads. This works particularly well if you have dairy-free guests or want to offer additional toppings.

Squash Salad Recipe Tips

Follow these tips for the best Winter Squash Salad!

Prep ahead: Get excited because you can prepare ALL of the ingredients ahead of time – full instructions to follow.
Make the salad dressing first: The dressing needs time to chill for the flavors to meld and develop – no one likes warm salad dressing! If you are making the salad and serving immediately, place the dressing in the freezer for 30 minutes and then transfer to the refrigerator so it is sufficiently chilled.
Customize dressing: Some people like tangier dressing, some people prefer sweeter dressing, so I recommend starting with 1 tablespoon sugar, then adding more to taste.
Choose Fresh Squash: Select delicata squash with firm, unblemished skin for optimal freshness.
Uniform Slices: Cut the squash into uniform slices/half-moons to ensure even roasting.
Roast in an Even Layer: The semi-circles needs to be spread in an even layer without touching in order to caramelize. If you are scaling up the recipe, you will need to bake the delicata squash on two baking sheets.
Check for Doneness: Test for doneness by inserting a fork or knife into the squash. They should be tender and easily pierced.
How to roast pepitas: If you can only find raw pepitas, heat a drizzle of olive oil in a nonstick skillet, add your seeds along with ¼ teaspoon salt, stir until toasted. Turn onto a parchment paper-lined plate to cool.
To keep apples from turning brown: My favorite way to prevent apples from oxidizing after slicing is to submerge them in a bowl of apple juice with a splash of lemon juice. This way they retain their apple flavor and don’t become bitter like soaking in lemon juice can do.
Serve immediately: Once you dress the salad, serve immediately so the salad doesn’t become soggy.
Scale the recipe up or down: This salad is easy to double for a crowd or cut it in half for lunches or a small group. Use the the arrows next to the servings in the printable recipe card to scale the recipe up or down.

Prepping this Winter Salad Recipe in advance

This Winer Salad recipe can be made 100% ahead of time or you can prep the ingredients individually ahead of time. Here’s how:

-Keep ingredients in bags: Place the lettuce in a large salad bowl. Seal the rest of the ingredients in separate bags (add a paper towel to moist ingredients) and place them on top of the lettuce. Cover the whole bowl with foil and refrigerate.
-To layer salad/tossed: Assemble the salad ahead of time (after soaking the apples) in a salad bowl in this order: squash, apples, red onions, caramelized nuts, pepitas, spring mix, feta. Toss when ready to serve.

TO PREP COMPONENTS AHEAD:

-Delicata squash: Roast, cool, then refrigerate until serving. When ready to use, bring to room temperature or even better, reheat in a single layer at 350ºF until slightly warmed.
-Apple: Slice up to 24 hours ahead of time and soak in a mixture of apple juice and lemon juice or tossed in some of the vinaigrette.
-Red onions: Slice up to 24 hours ahead of time and store in an airtight container in the refrigerator.
-Caramelized nuts: Can be made one week ahead of time and stored in an airtight container at room temperature.
-Dressing: Can be made up to 5 days ahead of time and stored in an airtight container in the refrigerator.

What to serve with this Delicata Squash Recipe

This Squash Salad recipe is a delicious side to SO many meals! It pairs well with everything from beef to chicken to pork. Here are a few ideas:

Holiday mains! Beef tenderloin, roast turkey, roast turkey breast, glazed ham, honey baked ham, baked ham with cider maple glaze, etc.
Beef: Honey balsamic beef, London broil, marinated flank steak, bacon wrapped filet mignon, beef brisket, spice rubbed steaks, beef tips, etc.
Pork: Baked pork tenderloin (one of the most popular recipes on my site!), balsamic pork tenderloin, crockpot pork loin, Cajun pork tenderloin and blackberry hoisin pork tenderloin.
Chicken: Honey Dijon chicken, French onion chicken, lemon pepper chicken, balsamic chicken, oven fried chicken, chicken cordon bleu and so much more!

Storing Winter Salad

After the salad is dressed, it is best served promptly because the greens will become soggy. If you hold the dressing, the salad can last up to three days stored in an airtight container in the refrigerator. For the freshest leftover (meal prep), store the ingredients in separate containers, then assemble salad fresh.

top view of winter salad serving it on plate

Looking for more winter salad Recipes?

Apple Salad
Mandarin Orange Salad
Fall Salad
Pear Salad
Sweet Potato Salad
Beet Salad with Pomegranate Vinaigrette
Green Bean Salad
Roasted Butternut Squash Salad
Shaved Brussels Sprouts Salad
Pomegranate Ambrosia Salad

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Roasted Squash Salad

This Winter Salad is a versatile, prep-ahead friendly (stress free!) showstopper for holidays, potlucks, and every dinner in between. It will have everyone coming back for seconds with its mesmerizing tango of roasted delicata squash, crunchy apples, caramelized nuts, tangy feta, juicy pomegranate seeds and ALL TIME readers' favorite Apple Poppy Seed Vinaigrette. Bonus, the squash is a breeze to prepare with its edible skin (no need to peel!), and can be sliced in seconds.

Servings: servings

Total Time: 55

Prep Time: 30

Cook Time: 25

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Ingredients

WINTER SALAD

1 recipe roasted delicata squash
1 recipe caramelized nuts (I use pecans) <<click for recipe
8 ounces spring salad mix or mixed baby greens
1 sweet apple, thinly sliced
1/4 red onion, thinly sliced
3/4 cup pomegranate seeds (may sub ½ cup dried cranberries)
1/2 cup crumbled feta (or goat cheese or Gorgonzola)
1/2 cup roasted and salted pepitas (or sunflower seeds)

APPLE POPPY SEED DRESSING

3/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
1/4 cup honey
1-2 tablespoons sugar to taste
1 tablespoon poppy seeds
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried minced onions

Instructions

Dressing: Whisk all the dressing ingredients together in a medium bowl. Chill in the refrigerator while you prepare the salad. (Dressing can be made and refrigerated up to 5 days in advance.) Once chilled, adjust to taste, if desired, by adding sugar/honey for sweeter or vinegar for tangier.
Squash and Nuts: Prepare Delicata Squash according to recipe directions. While roasting, prepare caramelized nuts according to recipe directions.
Assemble: Combine the salad ingredients in a large bowl in the following order: greens, red onions, apples, squash, nuts, pepitas, pomegranates and cheese, adding more or less as desired.
Serve: If serving the entire salad immediately, drizzle with desired amount of dressing. If there might be leftovers, dress individual servings.

Video

Notes

Storage: After the salad is dressed, it is best served promptly because the greens will become soggy. If you hold the dressing, the salad can last up to three days stored in an airtight container in the refrigerator. For the freshest leftover (meal prep), store the ingredients in separate containers, then assemble salad fresh.
Prep ahead salad: Place the lettuce in a large salad bowl. Seal the rest of the ingredients in separate bags (add a paper towel to moist ingredients) and place them on top of the lettuce. Cover the whole bowl with foil and refrigerate. The squash is better served at room temperature or reheat in a single layer at 350ºF until slightly warmed.
Apple prep: The apples can be sliced up to 24 hours ahead and soaked in a mixture of apple juice and lemon juice or tossed in some of the vinaigrette.
Nut prep: Can be made one week ahead of time and stored in an airtight container at room temperature.
Dressing prep: Can be made up to 5 days ahead of time and stored in an airtight container in the refrigerator.

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