This beautiful Roasted Delicata Squash Salad is the perfect fall salad. It is made with greens, maple roasted delicata squash, dried cranberries, avocado, feta cheese, candied pecans, and a simple balsamic vinaigrette. It's a great salad for Thanksgiving or any fall meal.
Preheat the oven to 425 degrees F. Line a large baking sheet with aluminum foil.
With a sharp knife, cut the squash in half lengthwise. Use a spoon to scoop out the seeds. Cut the squash into 1/4-inch thick slices.
Place the rounds on the prepared baking sheet and drizzle with olive oil. Toss with your hands until well coated. Season with salt and pepper.
Bake for 15 minutes and remove the pan from the oven. With a spatula, flip the squash over. Drizzle the squash evenly with the maple syrup. Return the pan to the oven and bake for 10 to 15 more minutes, or until the squash is tender and golden. Remove from the oven and set aside.
In a small bowl or jar, whisk together the olive oil, balsamic vinegar, lemon juice, maple syrup, Dijon, garlic, salt, and pepper.
In a large bowl or on a large platter, combine the salad greens, avocado slices, candied pecans, dried cranberries, red onion, and cheese. Top with room temperature delicata squash. Drizzle with dressing and serve immediately.
You can make the salad dressing and candied pecans in advance. See post for other variations.