Delicata Squash Salad

Delicata Squash Salad

Delicata Squash Salad

Featuring: White Balsamic Vinegar and White Truffle Extra Virgin Olive Oil


  • 1 recipe Roasted Delicata Squash
  • 1 large shallot
  • 2 tablespoons chopped pistachios
  • 5 ounces baby mixed greens (about 5 cups)
  • ⅓ cup pomegranate seeds
  • 2 tablespoons roasted salted pepitas
  • 2 ounces soft goat cheese (omit for vegan)
  • 2 tbsp White Balsamic Vinegar
  • 2 tbsp White Truffle extra virgin olive oilInstructions


Make the Roasted Delicata Squash. (This takes about 25 to 30 minutes total; finish the remaining prep while the squash roasts. Or you can roast it in advance, store refrigerated, and reheat in a 400 degree oven until it’s warm, about 5 to 10 minutes.)

Combine white balsamic vinegar with white truffle extra virgin olive oil to make dressings

Thinly slice the shallot. If needed, chop the pistachios.
To serve, place the greens on a serving plate. Top with roasted delicata squash, shallot, pistachios, pomegranate seeds, pepitas, and goat cheese dollops. Drizzle with Honey Mustard Dressing and serve.

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