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.
Here to make healthy living feel thoughtful and approachable - one recipe, ritual, or gathering at a time.
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A true celebration of fall on a plate. This salad has sweet roasted squash, creamy burrata, crisp pomegranate seeds, and a maple-cider vinaigrette that ties it all together. Balanced, colorful, and beyond easy to make, it’s the kind of salad that looks stunning and tastes even better.
If there’s one dish that always turns heads on a fall table, it’s this Roasted Delicata Squash & Burrata Salad. The combination of textures from the caramelized squash, creamy burrata, juicy pomegranate seeds, and crunchy pumpkin seeds, creates the perfect bite every time. The maple-cider vinaigrette adds the perfect balance to bring everything together beautifully.
This salad feels like something you’d see on a restaurant menu, yet it’s incredibly simple to prepare. It’s elegant enough for holiday entertaining but also quick, making it perfect for weeknight dinner. Whether you’re hosting Thanksgiving or planning a cozy dinner at home, this low effort salad is one you’ll want to keep saved.
INGREDIENTS
SALAD
2 delicata squash, halved, seeded, and sliced into 1/2-inch rings
Roast the Squash : Preheat the oven to 400℉ and line a baking sheet with parchment paper. Toss sliced delicata squash with extra virgin olive oil, salt, pepper, maple syrup, and apple cider vinegar. Arrange in a single layer and roast for 20 – 25 minutes, flipping halfway, until golden and caramelized.
Toast the Pumpkin Seeds : In a dry skillet over medium heat, toast the pumpkin seeds for 3 – 5 minutes until fragrant and slightly golden. Remove from heat and let cool. Optional : toss pumpkin seeds in butter oil, season with sea salt, and roast in the oven at 400℉ for 12 – 15 minutes.
Make the Maple-Cider Vinaigrette : In a small jar or bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
Assemble the Salad : On a large platter or serving bowl, layer arugula or mixed greens. Arrange roasted delicata squash on top. Tear the burrata and scatter pieces across the salad. Add pomegranate seeds and toasted pumpkin seeds, then drizzle generously with maple-cider vinaigrette.
Serve : Serve immediately, or refrigerate dressing separately if making ahead. Finish with a sprinkle of sea salt and extra drizzle of olive oil just before serving.
MAKE-AHEAD & STORAGE TIPS
Roast the squash up to 1 day in advance and refrigerate in an airtight container. Rewarm in the oven before assembling.
The vinaigrette can be prepared up to 3 days ahead and stores in a sealed jar in the fridge. Shake well before using.
Assemble salad just before serving for the best texture and flavor.
FREQUENTLY ASKED QUESTIONS
Can I make this salad dairy-free?
Yes, simply swap the burrata for creamy avocado slices or a dairy-free cheese.
Do I need to peel the delicata squash?
No! The skin is thin and edible once roasted.
Can I use another squash variety?
Absolutely. Butternut or acorn squash both work beautifully; however, you will need to adjust roasting time.
What other toppings could I add?
Try crispy prosciutto, shaved Parmesan, or roasted chickpeas for extra crunch.
HOSTING TIPS
Serve this salad on a large, shallow platter.
For a little something special, finish with a drizzle of high-quality extra virgin olive oil and a pinch of flaky sea salt just before serving.
If serving immediately, I love to massage half of the dressing into the greens before assembling and serving. This ensures you don’t have any dry greens and evenly distributes the flavors.
Roast the Squash : Preheat the oven to 400℉ and line a baking sheet with parchment paper. Toss sliced delicata squash with extra virgin olive oil, salt, pepper, maple syrup, and apple cider vinegar. Arrange in a single layer and roast for 20 – 25 minutes, flipping halfway, until golden and caramelized.
Toast the Pumpkin Seeds : In a dry skillet over medium heat, toast the pumpkin seeds for 3 – 5 minutes until fragrant and slightly golden. Remove from heat and let cool. Optional : toss pumpkin seeds in butter oil, season with sea salt, and roast in the oven at 400℉ for 12 – 15 minutes.
Make the Maple-Cider Vinaigrette : In a small jar or bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
Assemble the Salad : On a large platter or serving bowl, layer arugula or mixed greens. Arrange roasted delicata squash on top. Tear the burrata and scatter pieces across the salad. Add pomegranate seeds and toasted pumpkin seeds, then drizzle generously with maple-cider vinaigrette.
Serve : Serve immediately, or refrigerate dressing separately if making ahead. Finish with a sprinkle of sea salt and extra drizzle of olive oil just before serving.
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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