Like Chicken Ballotine, this Delicata Squash Salad recipe is another Keith discovery. In fact, he made both for me on the same night. Yes, I am a VERY lucky girl.
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The second time we had it, we decided to riff on the original recipe by Melissa Clark (one of our favorite recipe resources), swapping in maple syrup for honey, plain yogurt for buttermilk, walnuts for pecans and smoked paprika for chili powder. Both ways were delicious, but I’ll have to give the nod to maple syrup over honey.
What is Delicata Squash?
If you’re new to delicata squash, this is a great way to introduce yourself. It’s absolutely my favorite winter squash. In fact, most of the time, we roast it and eat it plain; it’s so sweet it needs nothing: no salt, no sugar, no butter – nada. However, it dresses up beautifully. (It’s excellent filled with goodies in this Stuffed Delicata Squash, in this medley of Roasted Fall Vegetables, and in this Delicata Squash Soup.)
Roasting it with maple syrup, smoky paprika and salt gives it incredible depth and complexity. Then tossing it with peppery arugula, bitter-crisp radicchio, buttery toasted walnuts and creamy, tarragon-kissed dressing, well…no need to imagine, try it instead!
FAQ
Roasted delicata squash, the skin is not only edible, it’s richly flavorful. For soup , steaming, and stir fry recipes, you may prefer to peel the squash.
Though delicata squash and acorn squash are both cultivated from the Cucurbita pepo species, they are not the same. Other names for delicata squash are sweet potato squash, Bohemian squash and peanut squash.
Delicata squash is excellent to eat on it’s own, but also works beautifully for soups, salads, and more.
What to Serve Alongside
- Chicken Ballotine
- Bacon Wrapped Pork Chops
- Pan Fried Lamb Chops
- Grilled Chicken Thighs
- Cod Fish Cakes or Crab Cakes
More Fantastic Salads
Delicata Squash Salad with Creamy Tarragon Dressing
Ingredients
- 2 medium delicata squashes
- 2 tablespoons maple syrup
- 1 ½ teaspoons kosher salt divided
- ¼ teaspoon smoked paprika
- 6 tablespoons extra-virgin olive oil divided
- 1/3 cup plain full-fat yogurt
- 2 teaspoons fresh lemon juice
- 2 teaspoons finely chopped tarragon
- 1 small clove garlic minced
- 1 small head radicchio cored and thinly sliced
- 5 ounces arugula
- 1/3 cup toasted walnuts chopped
- 2 green onions thinly sliced crosswise
- salt and freshly ground black pepper
Instructions
- Preheat oven to 400°F.
- Line a rimmed baking sheet with parchment paper.
- Cut one delicata squash in half lengthwise. Scrape out the seeds and slice into 1/2-inch half-moons. Repeat with remaining squash.
- In a large bowl, whisk together maple syrup, 3/4 teaspoon salt, smoked paprika and 2 tablespoons olive oil, add squash slices and toss to coat evenly. Transfer to prepared baking sheet, spreading into a nearly single layer. Roast, tossing occasionally, until tender and golden brown, 30 to 35 minutes. (Don't roast so long that the squash lose their shape.)
- Meanwhile, in a small bowl, whisk together yogurt, lemon juice, tarragon, remaining 3/4 teaspoon salt and garlic. In a steady stream, whisk in remaining 4 tablespoons olive oil; whisk until emulsified.
- In a large bowl, combine radicchio, arugula, squash, walnuts and green onions. Pour in dressing and toss to coat; season to taste with salt and pepper. Serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow! This salad sounds like it has so much flavor Marissa! That creamy tarragon dressing sounds divine. On my list of recipes to try ASAP!
I love to hear that, Mary Ann! Thank you.
This combination of flavours sounds crazy delicious, Marissa, you’re a very lucky girl indeed! Happy Valentine’s Day.
Thank you, Katerina! Happy Valentine’s Day!
I’ll have to keep my eyes peeled for delicata squash!
It’s so good, Jeff!
I’ve yet to play around with delicata squash, although I have seen it fairly regularly in our stores. This salad sounds fantastic – the flavors and textures are right up my alley for a fun and healthy winter side dish. I’ll have to put delicata on the list for the next grocery run!
Thank you! Promise you’ll pick some up, David. It’s really so sweet and delicious.
You are one lucky girl, Marissa! I need to get Etienne to read this post (haha). This salad is absolutely lovely!
aww…thanks, Katherine! I sure am. And so are you with your beautiful family. xo
What a beauty! Never heard of this beautiful Delicata Squash and this indeed would be a great first introduction. Go Keith and hooray of maple syrup! That first photo is fantastic too BTW. 🙂
Thanks so much, Kevin!
This salad is such a beauty and I agree 100% – delicata squash is absolutely the best! Roasted is my favorite way to go with it too. We recently had a guest over and I made a salad with roasted delicata for her on the first night she arrived…not only did she request it for another meal, but she asked for the recipe! I think it’s high up on everyone’s list, and for such good reason. And I am also with you on maple syrup! 🙂
I love it! I think for most people, it just takes one try to fall in love with delicata squash. Thanks, sweet friend!
I love delicata squash – soooo good! This is such a great way to utilize it. And I’m with you on the maple syrup – I love it in a nice salad dressing like this! You are definitely one lucky gal, but Keith is really lucky too! 😉 <3
Thank you, Beeta!
What a lovely salad! The combination sounds wonderful!
Thank you, Sabrina!
Looks beautiful! So fresh, colorful and I’m sure delicious! Will definitely try it! Love the photo!
Thank you so much, Mira!
I’m going to have to look it up to see if we can get delicata squash in winter. It sounds like the perfect kind of squash to eat. And yum to this creamy dressing! 😀
Thanks, Lorraine. It’s definitely a dressing that would work on many different salads – love that little licorice (tarragon) kiss!
Yes, you ARE a lucky girl! This is a stunning recipe with stunning photos to match.
Thank you, Helen! xo
This looks so fresh and delicious! I need to make more delicata squash in my life.
You and me too! 🙂
Oh, Marissa! This looks and sounds wonderful! I couldn’t agree more about the incredible combo of squash, maple syrup, and paprika (sometimes I use a pinch of cayenne.) Arugula – favorite green. Raddiichio – love it for the bitter component. Tarragon dressing – fabulous licorice flavorings. Together create a wonderful balance of flavor. Beautifully done!
oooh, I like how you think – a little pinch of cayenne would be a great addition…thanks, Kathleen! xo
Well, Keith is making my husband look bad, that’s for sure!! Lol! It’s so sweet that he cooked not one, but TWO delicious dishes for you! I absolutely love delicata squash and if it’s in a salad, even better!! I love all the ingredients you used and that Creamy Tarragon Dressing sounds like the perfect finishing touch! This beauty will be happening in my kitchen soon… now if I could only convince my husband to make it for me. 😉
aww…I bet he’d be happy to, Cheyanne! xo
Hi Marissa! This, along with the chicken and your wonderful husband makes YOU one lucky gal! Of course, he is a pretty lucky guy to have you! You swapped yogurt for the buttermilk, but in the body of the recipe you said to add the “buttermilk” dressing – which do you prefer? I am definitely making this and the chicken soon! 🙂
So sweet, Dorothy, thank you! And I must have had buttermilk on the brain – it should just say ‘dressing’, or ‘yogurt dressing’ – though buttermilk works well too – so whatever you prefer or have on hand. 🙂