Roasted Delicata Squash Salad with Shallot Dressing

Prep Time30 mins
Cook Time20 mins
Total Time40 mins


  • 2 medium delicata squash
  • 3 tablespoons olive oil, divided
  • 1 1/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 3 tablespoons red wine vinegar
  • 2 teaspoons honey
  • 1/4 teaspoon caraway seed
  • 1/4 cup shallot, minced
  • 2 cups red cabbage, shredded
  • 2/3 cup pomegranate arils
  • 1/2 cup celery hearts, chopped (preferably with leaves)
  • 1/2 cup toasted pecans, chopped
  • 1/2 tablespoon parsley, finely chopped


  • Preheat oven to 400°F and line baking sheet with parchment paper.
  • Cut delicata in half lengthwise; scoop out seeds and pulp. Cut lengthwise again, and then slice into 1/4-inch quarter moons. In a medium bowl, toss delicata with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper until coated. Spread out in a single layer onto a baking sheet. Roast, stirring once or twice, until tender and darkened in spots, 16–20 minutes.
  • Meanwhile, combine vinegar, honey, caraway, the remaining 3/4 teaspoon salt, and the remaining 1/4 teaspoon pepper in a microwave-safe measuring cup or bowl. Microwave until boiling hot, 60–90 seconds. Remove from microwave and stir in shallots. Set aside for 10 minutes. Whisk in remaining 2 tablespoons of oil.
  • Toss cabbage, pomegranate, celery, hot roasted delicata squash, and warm shallot dressing in a large salad bowl. Divide among four plates and top with pecans and parsley.

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