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.

Absolutely. Butternut or acorn squash both work beautifully; however, you will need to adjust roasting time.

Try crispy prosciutto, shaved Parmesan, or roasted chickpeas for extra crunch.

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A stunning fall salad featuring caramelized delicata squash, creamy burrata, crisp pomegranate seeds, and a maple-cider vinaigrette.

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SALAD

2 delicata squash, halved, seeded, and sliced into 1/2-inch rings
2 tablespoons extra virgin olive oil (flavored olive oil recommendation : blood orange)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon maple syrup
1 tablespoon apple cider vinegar
1 (4 ounce) ball of burrata cheese
1/2 cup pomegranate seeds
1/4 cup toasted pumpkin seeds (pepitas)
2 – 3 cups arugula or mixed greens

MAPLE-CIDER VINAGIRETTE

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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.