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Roasted Delicata Squash & Apple Salad


1 delicata squash, washed but not peeled, cut in half lengthwise, seeds removed, and cut into ½-inch slices
2 apples, cored, sliced into ½-inch slices
1 1/2 tablespoons unrefined coconut oil, melted
1/2 tablespoon pure maple syrup
1/2 teaspoon minced fresh rosemary (optional, but I think it’s delicious)
1 teaspoon sea salt
freshly ground black pepper, to taste
4 cups mixed greens
1 cup arugula

1 tablespoon apple cider vinegar,
2 1/2 tablespoons olive oil
1/2 teaspoon Dijon mustard
1/4 teaspoon sea salt
freshly ground black pepper, to taste
1 teaspoon pure maple syrup
Toppings: shaved manchego cheese, pomegranate seeds, salted pumpkin seeds


  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  2. Place the squash and apples in a large bowl and add the melted coconut oil and 1 Tablespoon maple syrup.  Toss to coat.
  3. Place the apples and squash in one layer on the baking sheet and sprinkle with rosemary, salt and pepper.  Roast until tender, approximately 20-30 minutes. Remove from the oven and set aside to cool.
  4. For the dressing:  in a small bowl or screw top jar combine apple cider vinegar, olive oil, Dijon, salt, pepper and maple syrup and whisk or shake to combine.
  5. Place salad greens on a platter and toss with enough dressing to coat lightly.  Separately drizzle the squash and apples with some dressing and add to the greens.  Sprinkle with any desired toppings. Taste for salt and pepper and serve. Top with cheese, pomegranate and pumpkin seeds.