RECIPE: warm roasted squash salad

RECIPE: warm roasted squash salad

Warm Roasted Squash Salad

Here's a simple salad for your thanksgiving table next week; easy to adjust the size depending on your group, and gluten-free and vegan so everyone can enjoy. 

This recipe is for a single serving that will serve as a side dish for roughly 4 people. 


  • 1 acorn squash
  • 1 delicata squas 
  • olive oil 
  • salt 
  • chile pepper or cumin 


  • 1/2 cup WV olive oil 
  • 1 tbsp maple syrup 
  • squeeze of 1/2 lemon 
  • pinch of kosher salt
  • smoked paprika 


  • 1 pomegranate
  • salt 
  • black pepper
  • leafy herbs or microgreens 

Heat the oven to 375 degrees. Lay a sheet of parchment paper on a cookie tray. Cut the acorn squash in half, scoop out the seeds, and cut into 3/4" thick wedges with the skin on. Halve and deseed the delicata squash, but cut into thinner pieces, around 1/2" also leave the skin on.  In a medium bowl, toss the slices of squash with enough olive oil to coat, season with a generous pinch or two of kosher salt and add some chile or cumin. Lay the squash out in one layer (dont over lap) on the parchment lined sheet and roast for roughly 40 minutes or until the acord squash is cooked fully and fork-tender, and the delicata is starting to get crisp.  The delicata cooks quicker, so just be mindful it doesn't start to brown. 

While the squash is roasting, making your dressing. A jar is great for this; just throw all the ingredients together and give it a hearty shake until emulsified. Take your pomegranate and cut in half. Over a bowl in the sink (and make sure you're not wearing a white shirt), use the back of a wooden spoon and smack the skin side of the pomegranate so the seeds pop into the bowl. Fill the bowl with water so that any stubborn waxy bits float and are easy to filter away from the seeds. For this size portion, you really only need about 1/2 the pomegranate so use the rest of the seeds for a cocktail or in your yogurt in the morning. Drain the seeds, and set aside at least 1/2 cup. 

When the squash is done, layer the varying sizes onto a plate. Sprinkle some pomegranate seeds throughout. Spoon the dressing all over and garnish with some coarse salt, fresh black pepper, and some delicate leafy herbs - we used dill and leek microgreens. 

Happy Thanksgiving, stay safe and be well!

-Alison & Jay