I’ll never forget the first time I made this delicata squash salad with pomegranate, cranberries, pistachios, and feta—it was one of those happy kitchen accidents that turned into an instant favorite. I’d grabbed a lone delicata squash at the farmers’ market (mostly because its stripes were too pretty to resist), threw in whatever I had left in the pantry, and boom—magic happened. The sweet squash, tangy pomegranate seeds, salty feta, and crunchy pistachios just *work*. Now it’s my go-to for holiday dinners, potlucks, or when I just need a little sunshine on a plate during those dreary winter months. Trust me, even salad skeptics come back for seconds.
Why You’ll Love This Delicata Squash Salad with Pomegranate, Cranberries, Pistachios, and Feta
This isn’t just another salad—it’s a celebration of textures and flavors that’ll make your taste buds dance. Here’s why it’s become my winter obsession:
- Effortless elegance: Roasting the squash is hands-off, and the rest comes together in minutes. Perfect for when you want something impressive without the stress.
- Flavor fireworks: Sweet squash, tart pomegranate, salty feta, and buttery pistachios create the most addictive sweet-savory balance.
- Edible rainbows: Those jewel-toned pomegranate seeds against golden squash? Instant table centerpiece that’ll have guests snapping photos.
- No waste win: Delicata skin is tender when roasted—no peeling needed! (My lazy prep heart rejoices.)
Ingredients for Delicata Squash Salad with Pomegranate, Cranberries, Pistachios, and Feta
Grab these simple ingredients—most might already be in your kitchen! The magic happens when they all come together:
- 1 medium delicata squash: Sliced into ½-inch half-moons (keep that pretty striped skin on!)
- 1 tbsp olive oil: The good stuff—extra virgin for maximum flavor
- ½ cup pomegranate seeds: Buy pre-seeded to save time, or go full DIY with a whole fruit
- ¼ cup dried cranberries: Look for unsweetened if you prefer less sugar
- ¼ cup shelled pistachios: Lightly crushed so they scatter evenly
- ¼ cup crumbled feta cheese: The salty bite that ties everything together
- 2 cups mixed greens: Baby kale, spinach, or your favorite salad base
- 1 tbsp honey: Local if you’ve got it—helps balance the tang
- 1 tbsp lemon juice: Freshly squeezed, none of that bottled stuff
- Salt and pepper: To taste—don’t skip the pepper!
Ingredient Notes & Substitutions
No stress if you need to swap things out—here’s how to keep the spirit of the salad alive:
- Cheese: Feta too bold? Goat cheese crumbles or even ricotta salata work beautifully. For vegan, try almond feta.
- Nuts: Pistachios can be pricey—toasted almonds or pecans make great stand-ins for crunch.
- Squash skin: Yes, it’s edible! Delicata’s thin skin softens when roasted (unlike butternut). Just scrub well.
- Sweetener: Maple syrup swaps 1:1 for honey if you’re keeping it vegan.
- Greens: Swap in arugula for peppery kick, or massaged kale for heartiness.
Pro tip: If your pomegranate seeds seem tart, toss them with a pinch of sugar while prepping other ingredients. They’ll mellow out perfectly by assembly time!
How to Make Delicata Squash Salad with Pomegranate, Cranberries, Pistachios, and Feta
Okay, let’s get cooking! This salad comes together in three easy steps—roasting, dressing, and assembling. The hardest part? Not eating all the roasted squash straight off the baking sheet (trust me, I’ve been there). Here’s how to nail each step:
Step 1: Roast the Delicata Squash
First things first—fire up that oven to 400°F (200°C). While it’s heating, grab your squash slices and toss them with olive oil, a good pinch of salt, and a few cracks of black pepper. Spread them out in a single layer on a baking sheet—crowding leads to soggy squash, and nobody wants that!
Roast for about 20 minutes, flipping halfway through. You’ll know they’re perfect when the edges get those gorgeous caramelized spots and the flesh turns fork-tender. The skin will wrinkle slightly—that’s normal and means deliciousness is happening!
Step 2: Prepare the Dressing
While the squash works its magic in the oven, let’s make the simplest dressing ever. Just whisk together the honey and lemon juice in a small bowl until smooth. Taste it—if it’s too tart, add a bit more honey. Too sweet? Another squeeze of lemon does the trick.
Pro tip: If your honey is thick, microwave it for 5-10 seconds to make whisking easier. Just don’t let it get too hot or it’ll cook the lemon juice!
Step 3: Assemble the Salad
Now for the fun part! Start with a big platter or individual plates—pile on those mixed greens first. Then artfully arrange your golden roasted squash slices (they should be slightly cooled by now).
Here’s where it gets pretty: scatter over those ruby-red pomegranate seeds like edible jewels, sprinkle the cranberries and pistachios evenly, and finish with generous crumbles of feta. Drizzle the honey-lemon dressing over everything right before serving—this keeps the greens perfectly crisp.
The secret? Don’t toss! The layered look shows off all those beautiful ingredients. Just let everyone mix their own portions as they dig in.
Tips for the Best Delicata Squash Salad with Pomegranate, Cranberries, Pistachios, and Feta
After making this salad more times than I can count (and fielding all the “how did you make this?!” questions at parties), I’ve picked up a few tricks that take it from good to wow:
- Toast those pistachios! Just 3-4 minutes in a dry skillet transforms them from good to addictive. Watch closely—they burn fast. The nutty aroma will have everyone hovering in the kitchen.
- Serve it fresh. This salad shines brightest when assembled right before eating. Prep everything ahead, but wait to dress it until the last minute to keep those greens perky and the squash crisp-edged.
- Season in layers. Salt the squash before roasting, lightly salt the greens, then taste before adding more salt to the finished salad—feta adds plenty of saltiness already. I learned this the hard way after one overzealous salting incident!
Bonus tip: If you’re making this for a crowd, keep extra toppings on the side for guests to customize. More pomegranate seeds? Yes please!
Serving Suggestions
This salad plays well with others! I love it alongside roasted chicken or piled onto crusty bread for an open-faced sandwich. During holidays, it’s my secret weapon—the colors pop against Thanksgiving turkey or Christmas ham. Bonus: it makes a stunning lunch next day with leftover grains tossed in.
Storage and Reheating
Here’s the good news—this salad holds up beautifully for next-day lunches (if there are any leftovers, that is!). The key is keeping things separate until you’re ready to eat. I learned this the hard way after one sad, soggy lunchbox incident.
Store the roasted squash, greens, and toppings in an airtight container in the fridge for up to a day. Keep the dressing in a little jar or squeeze bottle—I repurpose those cute mini jam jars from hotel breakfasts. When you’re ready to eat, just drizzle and go!
No reheating needed—the squash tastes amazing cold or at room temp. If you absolutely must warm it up, 10 seconds in the microwave max—any longer and you’ll lose that perfect texture. The pistachios will stay crunchier if you add them fresh when serving.
Pro tip: If prepping for a crowd, arrange all the components on a big platter, cover with damp paper towels, and refrigerate. The towels keep everything fresh without wilting. Just remove them before adding the dressing!
Nutritional Information
Listen, I’m not a nutritionist—just a salad enthusiast who likes knowing what’s in my food. These numbers are rough estimates based on standard ingredients (your favorite feta brand might be saltier, your squash might be bigger, etc.). But here’s the general scoop per serving:
- Calories: 220 (mostly from those good-for-you fats in the pistachios and olive oil)
- Fat: 10g (6g unsaturated, 3g saturated—that’s the cheese doing its thing)
- Carbs: 30g (15g natural sugars from the squash and pomegranate, plus 4g fiber to keep you full)
- Protein: 5g (thanks, pistachios and feta!)
- Sodium: 180mg (easy to lower if you use low-sodium feta or less salt when roasting)
Remember, nutritional values can swing based on exact portions and brands—like whether you go heavy on the cheese (no judgment here) or light on the dressing. But honestly? With this much color and flavor, it’s practically a multivitamin in salad form.
Frequently Asked Questions
Over the years, I’ve gotten some great questions about this salad—here are the answers to the ones that pop up most often:
Can I use butternut squash instead?
Absolutely! Just peel it first (skin’s too tough) and cut into smaller cubes. Roasting time might increase by 5-10 minutes. The flavor will be slightly sweeter but still delicious.
How do I pick ripe delicata squash?
Look for firm squash with deep golden skin and vivid stripes. Avoid soft spots—the skin should feel like a fresh apple. Smaller ones (8-10 inches) tend to be sweeter and less seedy.
Can I make this ahead?
Yes! Roast squash and prep toppings up to 24 hours ahead. Store separately and assemble last minute. The greens will stay crisp, and the squash actually tastes better at room temp.
Is there a nut-free alternative?
Try toasted sunflower seeds or pepitas! They give that same crunch without the allergens. Just adjust salt since they’re less salty than pistachios.
Delicata Squash Salad: 1 Magical Winter Recipe You’ll Crave
- Total Time: 30 mins
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant delicata squash salad with pomegranate, cranberries, pistachios, and feta. Perfect for fall and winter gatherings.
Ingredients
- 1 medium delicata squash, sliced into half-moons
- 1 tbsp olive oil
- 1/2 cup pomegranate seeds
- 1/4 cup dried cranberries
- 1/4 cup shelled pistachios
- 1/4 cup crumbled feta cheese
- 2 cups mixed greens
- 1 tbsp honey
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- Toss delicata squash with olive oil, salt, and pepper. Roast for 20 minutes.
- Whisk honey and lemon juice in a small bowl.
- Arrange mixed greens on a plate.
- Top with roasted squash, pomegranate seeds, cranberries, pistachios, and feta.
- Drizzle with honey-lemon dressing.
- Serve immediately.
Notes
- Delicata squash skin is edible.
- Substitute goat cheese for feta if preferred.
- Toast pistachios for extra crunch.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 recipe
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Keywords: delicata squash salad, pomegranate salad, winter salad, vegetarian salad
