Embrace the vibrant flavors of autumn with our Roasted Delicata Squash Salad, a captivating dish featuring tender baby spinach and a luxurious brown butter vinaigrette. This elegant salad is perfect for a light lunch or as an impressive starter for your Thanksgiving feast. Don’t miss our expert sommelier wine pairings below!
As the leaves begin to turn and the air grows crisp, many of us eagerly anticipate the comforting flavors of fall. For me, the arrival of autumn means it’s time to celebrate all things squash. While a hearty bowl of Butternut Squash Soup is an annual ritual, I often find myself craving something a little brighter and lighter to balance the richness of the season’s typical fare. This is where the exquisite Delicata Squash Salad with Brown Butter Vinaigrette truly shines, offering a refreshing departure from the usual heavy winter squash preparations.
This salad masterfully combines the inherent sweetness of roasted delicata squash rings with the delicate freshness of baby spinach. The star, however, is the lightly tangy vinaigrette, where the nutty depth of browned butter meets the subtle zing of reduced apple cider vinegar. The contrasting textures and flavors — the caramelized squash, crisp spinach, and the “zip” of the dressing — create a harmonious and utterly delicious experience, making it a fantastic alternative to your standard squash recipes.
Discovering Delicata Squash: A Fall Favorite
For many years, like countless home cooks, my winter squash repertoire was limited to the familiar butternut. But a fortunate accident at my local market led me to the unassuming delicata squash, and I haven’t looked back since. This slender, cylindrical squash with its creamy yellow skin adorned with charming green and/or orange stripes quickly became a seasonal obsession.
What makes Delicata squash a true game-changer in the kitchen is its remarkable versatility and incredible ease of preparation. Like most winter squashes, it boasts a mild, sweet flavor profile that becomes beautifully caramelized when roasted. However, its most significant advantage is its edible skin. Unlike its thick-skinned relatives that demand laborious peeling, delicata squash can be cooked unpeeled, saving precious time and effort. This simple feature makes it an ideal choice for busy weeknights when you want a healthy and delicious meal without a fuss.
When sliced crosswise, delicata squash transforms into elegant half-moons, not only visually appealing but also perfectly portioned for roasting. Roasting enhances its natural sweetness and creates a tender, melt-in-your-mouth texture that is simply irresistible. Beyond its convenience, delicata squash is also a nutritional powerhouse, packed with vitamins A and C, potassium, and dietary fiber, making it a wholesome addition to any fall meal. Its growing popularity in recent years is a testament to its delightful flavor, appealing appearance, and stress-free preparation.
Crafting the Delicata Squash Salad with Baby Spinach
The inspiration for this delightful salad struck during a snowstorm, as I was perusing a Food & Wine magazine and came across a recipe for Roasted Sunchokes with Brown Butter Cider Vinaigrette. While the sunchoke dish sounded delicious, a trip to the market was out of the question, and sunchokes aren’t a pantry staple for me. With all the other ingredients at hand, I decided to substitute roasted delicata squash, and the result was an instant hit with my family.
The sweet, caramelized delicata squash rings proved to be an exceptional pairing with the rich, toasty brown butter and the bright, tangy apple cider vinegar in the vinaigrette. To complete the ensemble, fresh baby spinach leaves offered a tender counterpoint, while finely chopped chives and shallots contributed a vibrant, aromatic freshness. A subtle “kick” from a few crushed red pepper flakes added an unexpected layer of warmth and complexity, elevating the flavor profile without overwhelming it.
I slightly adjusted the vinaigrette to better suit our preferences, opting for a ratio that emphasized the depth of the browned butter while still allowing the vinegar’s tang to shine through. For a crucial textural element, I topped the salad with toasted squash seeds, which provide a satisfying crunch. Alternatively, a sprinkle of toasted walnuts, pecans, or even homemade Spiced Pepitas would be equally delicious, adding another layer of nutty flavor and texture. This salad is a testament to how simple substitutions and thoughtful flavor combinations can create something truly extraordinary.
Serving & Enhancing Your Delicata Squash Salad
This versatile Delicata Squash Salad is more than just a side dish; it’s a celebration of fall flavors that can easily adapt to various dining occasions. It serves as an excellent side dish to accompany your favorite autumn meats, poultry, or seafood, providing a fresh and vibrant contrast to richer main courses. For a satisfying and healthy midday meal, pair it with a wedge of crusty artisan bread, transforming it into a complete and utterly delightful light lunch.
Its elegance and seasonal appeal make it a perfect salad course for Thanksgiving dinner, offering a beautiful and lighter alternative amidst the traditional heavy holiday spread. It’s also an especially thoughtful vegetarian option, allowing all your dinner guests to savor the delicious flavors of the season. In fact, this recipe garnered attention when it was featured in Alison Roman’s 27 Insanely Delicious Salads You Need For Thanksgiving on Buzzfeed in 2015, solidifying its place as a cherished fall recipe.
Tips for Perfect Roasting
- Even Slices: Aim for uniformly thick slices (about 1/4 inch) to ensure even cooking.
- Don’t Overcrowd: Arrange squash slices in a single layer on the baking sheet. If your sheet is too crowded, the squash will steam instead of caramelize. Use two sheets if necessary.
- Season Well: A good sprinkle of kosher salt and freshly ground pepper, along with a few sprigs of fresh thyme, enhances the squash’s natural sweetness.
- Flip Halfway: Turning the squash halfway through roasting ensures both sides get beautifully golden and tender.
Vinaigrette Wisdom
- Brown Butter Magic: Don’t rush the browning process. Let the butter simmer gently until the milk solids turn a nutty brown and release a fragrant aroma. This is where the magic happens!
- Reduce Vinegar: Reducing the apple cider vinegar concentrates its flavor, making it more impactful in the vinaigrette.
- Emulsification: Slowly whisking the olive oil and brown butter into the reduced vinegar ensures a smooth, well-combined dressing.
Creative Variations
- Add Cheese: A sprinkle of crumbled goat cheese, feta, or even shaved Parmesan can add a delightful salty tang.
- Fruit & Nut Boost: Introduce dried cranberries, pomegranate seeds, or sliced apples for extra sweetness and crunch.
- Herbs & Spices: Experiment with different fresh herbs like sage or rosemary, or a pinch of cinnamon or nutmeg for an even warmer fall flavor profile.
- Protein Power: For a heartier meal, add grilled chicken, roasted chickpeas, or a fried egg on top.
Elevate your dining experience with the perfect wine pairing! Hugh Preece, a distinguished Sommelier and Italian Wine Ambassador – Vinitaly Academy, offers his expert recommendations to complement this delightful salad:
Poggio al TesoroVermentino Toscana Solosole: This wine is described as “Fresh and vibrant, offering delightful aromas of apple, almond, white pepper, and sage, with these enticing flavors confirming on the palate. It presents a beautiful balance and a tangy finish that beautifully complements the salad’s bright notes.” Its crispness and aromatic profile will cut through the richness of the brown butter while harmonizing with the squash’s sweetness.
For those seeking a more adventurous and aromatic pairing, consider the Elena WalchGewürztraminer Vigna “Kastelaz”: “An insistent expression, this wine displays expressive aromas of flowers, lychee, pink grapefruit, jasmine, and spice, all finely meshed with stony minerality and vibrant acidity on a complex palate.” The Gewürztraminer’s aromatic intensity and slight sweetness will stand up to the bold flavors of the brown butter and red pepper flakes, creating an intriguing contrast.
More Inspiring Fall Salad Recipes:
- Fig Salad with Baby Arugula (Striped Spatula)
- Shaved Brussels Sprouts Salad (Champagne Tastes)
- Crunchy Beet and Arugula Salad (Crumby Kitchen)
Recipe: Delicata Squash with Brown Butter Vinaigrette
This recipe offers a refreshing way to enjoy winter squash, featuring tender roasted delicata squash and fresh baby spinach tossed in a rich, nutty brown butter vinaigrette. It’s an ideal choice for a healthy lunch or a flavorful addition to your holiday table.
Delicata Squash with Brown Butter Vinaigrette
Amanda Biddle
15 minutes
45 minutes
1 hour
4 to 6 servings, or 2-3 as a light lunch
Ingredients
- 2 Delicata squash (about 2-1/2 to 3 pounds total)
- 3 tablespoons olive oil , divided
- 5 thyme sprigs
- ¼ cup apple cider vinegar
- 2 tablespoons minced shallots
- 1 teaspoon honey
- ½ teaspoon crushed red pepper flakes
- 3 tablespoons unsalted butter
- 1-1/2 cups baby spinach leaves , lightly-packed
- ¼ cup chopped fresh chives
- kosher salt and freshly-ground pepper
- roasted squash seeds or your favorite variety of toasted nuts , for garnishing, optional*
Instructions
Roast the Squash
- Preheat your oven to 425 degrees F (220 C) with the rack positioned in the center.
- Carefully cut each Delicata squash in half lengthwise. Using a spoon, scoop out and discard the seeds and stringy pulp. If you plan to roast the seeds for garnish, set them aside.
- Cut each squash half, crosswise, into uniform 1/4-inch thick slices. Arrange these slices in a single layer on a baking sheet. Drizzle with 2 tablespoons of olive oil, scatter the thyme sprigs over them, and season generously with kosher salt and freshly ground black pepper. Roast for 30-40 minutes, flipping the squash slices halfway through, until they are tender and beautifully golden brown at the edges.
Prepare the Vinaigrette and Serve
- In a small saucepan, bring the apple cider vinegar to a gentle simmer. Continue to simmer for about 2-3 minutes, until the vinegar has reduced to approximately 2-3 tablespoons. Transfer the reduced vinegar to a small mixing bowl and set aside to cool slightly.
- Using the same saucepan (no need to clean), melt the unsalted butter over medium-low heat. Gently swirl the pan occasionally. The butter will foam, then the milk solids will start to turn a light golden brown and release a distinct, nutty aroma. This process typically takes a few minutes. As soon as the butter reaches this browned, fragrant stage, remove it immediately from the heat to prevent burning.
- Stir the minced shallots, honey, and crushed red pepper flakes into the reduced cider vinegar. Add a pinch of kosher salt. Slowly drizzle in the remaining 1 tablespoon of olive oil and the warm browned butter into the vinegar mixture, whisking continuously until the dressing is beautifully emulsified and cohesive.
- In a large serving bowl, gently combine the baby spinach, the warm roasted Delicata squash, and the prepared brown butter vinaigrette. Toss carefully until all the ingredients are lightly coated. Taste and adjust seasoning with additional salt and pepper as needed. If desired, garnish with roasted squash seeds or your favorite toasted nuts for added crunch and flavor. Serve immediately while the dressing is still warm, allowing the spinach to wilt ever so slightly for a delightful texture.
Notes
I prefer to dress the salad lightly to allow the natural sweetness of the squash and the fresh taste of the spinach to truly shine. However, if you enjoy a more generously dressed salad, the vinaigrette recipe can be easily doubled to suit your preference.
Pro Tip: Roasting Delicata Squash Seeds
Don’t discard those nutritious delicata squash seeds! Roasting them creates a delicious, crunchy garnish for your salad or a healthy snack.
- Preheat your oven to 325 degrees F (160 C). Place the squash seeds in a bowl of water and gently separate them from any stringy pulp. The clean seeds will float to the top.
- Transfer the cleaned seeds to a small saucepan. Add 1 teaspoon of salt for every 1/2 cup of seeds, then add enough water to cover the seeds by about 1 inch. Bring to a boil, then reduce heat and simmer for 5-7 minutes. Drain the seeds thoroughly in a colander, then allow them to cool slightly before patting them completely dry with a paper towel. This par-boiling step helps them roast more evenly and become crispier.
- Spread the dried seeds onto a baking sheet. Drizzle with approximately a teaspoon of olive oil (or another neutral oil) and toss to ensure an even coating. Season with a few pinches of kosher or sea salt. Arrange the seeds in a single layer on the baking sheet.
- Roast for about 10 minutes. Stir the seeds, then continue roasting for an additional 5-10 minutes, or until they are lightly golden brown, toasted, and fragrant. Be careful not to let them burn; they should not be dark brown. Remove from the oven, let cool completely, and enjoy their delightful crunch.
Nutrition Estimate
Calories:
532
kcal
|
Carbohydrates:
91
g
|
Protein:
10
g
|
Fat:
20
g
|
Saturated Fat:
7
g
|
Cholesterol:
22
mg
|
Sodium:
56
mg
|
Potassium:
3662
mg
|
Fiber:
15
g
|
Sugar:
24
g
|
Vitamin A:
15510
IU
|
Vitamin C:
132.6
mg
|
Calcium:
304
mg
|
Iron:
6.6
mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
This post was originally published in November 2015 and has been updated in 2018 to provide enhanced content and clarity.