I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
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A vibrant fall salad deserves just as much attention as the main course, and this Delicata Squash Salad with Citrus Vinaigrette delivers. Tender roasted delicata squash, crisp shaved fennel, peppery greens, and toasted pepitas combine with a citrus-forward vinaigrette that is perfect for any holiday table.
Seasonal salads can anchor a menu, and this delicata squash salad does exactly that. Each bite blends warm roasted squash, crunchy fennel, juicy bursts of pomegranate, and the subtle smokiness of smoked sea salt. It’s simple enough for a weeknight but equally perfect for Thanksgiving, Friendsgiving, or any autumn dinner party.
The citrus vinaigrette ties everything together with bright acidity and just the right amount of sweetness. Bonus : you can prep nearly every component ahead of time, making it a stress-free addition to your holiday spread.
INGREDIENTS
DELICATA SQUASH AND SALAD
2 medium delicata squash, halved lengthwise and sliced into 1/2 inch rings
2 tablespoons extra virgin olive oil (blood orange is recommended)
1/4 teaspoon smoked sea salt
1/4 teaspoon black pepper
1 small fennel bulb, thinly shaved
4 cups arugula or mixed greens
1/2 cup pomegranate seeds
1/4 cup toasted pumpkin seeds / pepitas (toasted until fragrant in butter oil)
Roast the Squash : Preheat your oven to 400°F. Toss delicata rings with olive oil, smoked sea salt, and black pepper. Spread into a single layer on a parchment-lined baking sheet. Roast 20–25 minutes, flipping halfway, until caramelized and tender.
Prepare the Vinaigrette : In a small bowl, whisk together lemon olive oil, citrus balsamic, Dijon, honey, orange juice, lemon juice, salt, and pepper. Taste and adjust and add more balsamic for sweetness or lemon for brightness.
Assemble the Salad : Layer arugula on a serving platter. Arrange roasted squash, shaved fennel, pomegranate seeds, and toasted pumpkin seeds.
Dress & Finish : Drizzle the vinaigrette over the salad just before serving. Finish with a sprinkle of smoked sea salt and shaved Parmesan or pecorino if using.
MAKE-AHEAD & STORAGE TIPS
Squash can be roasted 1 – 2 days ahead. Bring to room temperature before assembling.
Vinaigrette can be prepared 3 – 4 days ahead and kept refrigerated in a sealed jar.
Fennel can be sliced several hours ahead. Simply store in ice water to keep crisp, then pat dry before serving.
FREQUENTLY ASKED QUESTIONS
Can I substitute another squash?
Yes. Acorn, honeynut or butternut squash work beautifully. Just adjust roasting time as needed.
Is delicata squash necessary for the presentation?
The shape and edible skin make it ideal here, but any roasted squash will still taste delicious.
Can I make this salad dairy-free?
Absolutely – simply skip the Parmesan or pecorino. The salad has plenty of flavor without it.
What greens work best?
Arugula’s peppery bite pairs perfectly, but baby kale or a winter greens blend also works well.
HOSTING TIPS
For effortless plating at a dinner party, assemble the greens, fennel and pomegranate on a platter ahead of time. Just before guests sit down, add the squash, sprinkle the pepitas, and finish with the vinaigrette.
An elegant fall salad featuring roasted delicata squash, crisp shaved fennel, pomegranate seeds, and toasted pepitas, all tied together with a citrus vinaigrette. Perfect for holidays, dinner parties, or any autumn meal.
Ingredients
Scale
SQUASH AND SALAD
2 medium delicata squash, halved lengthwise and sliced into 1/2 inch rings
2 tablespoons extra virgin olive oil (blood orange is recommended)
1/4 teaspoon smoked sea salt
1/4 teaspoon black pepper
1 small fennel bulb, thinly shaved
4 cups arugula or mixed greens
1/2 cup pomegranate seeds
1/4 cup toasted pumpkin seeds / pepitas (toasted until fragrant in butter oil)
1 tablespoon citrus balsamic (suh as Cranberry Pear)
1 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon fresh orange juice
1 teaspoon fresh lemon juice
pinch of sea salt + black pepper
Instructions
Roast the Squash : Preheat your oven to 400°F. Toss delicata rings with olive oil, smoked sea salt, and black pepper. Spread into a single layer on a parchment-lined baking sheet. Roast 20–25 minutes, flipping halfway, until caramelized and tender.
Prepare the Vinaigrette : In a small bowl, whisk together lemon olive oil, citrus balsamic, Dijon, honey, orange juice, lemon juice, salt, and pepper. Taste and adjust and add more balsamic for sweetness or lemon for brightness.
Assemble the Salad : Layer arugula on a serving platter. Arrange roasted squash, shaved fennel, pomegranate seeds, and toasted pumpkin seeds.
Dress & Finish : Drizzle the vinaigrette over the salad just before serving. Finish with a sprinkle of smoked sea salt and shaved Parmesan or pecorino if using.
Use a mandoline for the thinnest, most delicate fennel slices.
Add extra smoked sea salt at the end to enhance the squash’s natural sweetness.
To make this heartier, add quinoa before dressing.
Prep Time:20 minutes
Cook Time:25 minutes
Category:Salad, Holiday Sides
Method:Roasting + Assembly
Cuisine:American, Seasonal
Caitlin Lindsey
post author
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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