Roasted Delicata Squash Salad with a Kaimana Lychee white Balsamic Vinaigrette

Roasted Delicata Squash Salad with a Kaimana Lychee white Balsamic Vinaigrette

This is a delightfully flavorful salad suitable for any time of the year. Recipe courtesy of Veronica Foods. Serves 4.
Total Time 35 minutes
Course Salad, Side Dish
Servings 4


For the squash:

For the salad:

  • 1/2 cup toasted pumpkin seeds
  • 4 to 5 cups loosely packed blend of baby arugula and baby spinach about 4 to 5 ounces
  • 1/3 cup dried cranberries
  • 1/3 cup crumbled chevre cheese
  • 1 medium tart apple cored and thinly sliced
  • freshly ground black pepper to taste

For the vinaigrette:


  • To roast the squash: Preheat oven to 400ºF. Coat a large, rimmed baking sheet with nonstick cooking spray or line with parchment paper.
  • Slice the ends off the squash and discard. Slice it in half, lengthwise and use a spoon to scrape out the seeds. Place the halves skin-side up on the cutting board and slice crosswise into ½- to ¾-inch thick slices.
  • Place the sliced squash on the prepared baking sheet, drizzle with olive oil and lychee balsamic whisked together. Season with sea salt and pepper. Use your hands or a spatula to mix until well coated.
  • Transfer to the oven and roast for 20 minutes, or until fork tender. Remove from the oven and allow the roasted squash to cool while you continue with the rest of the recipe.
  • For the vinaigrette: Add the olive oil, balsamic, mustard, lemon juice, salt and pepper to a jar or other airtight container. Secure the lid and shake vigorously for about 10 seconds, or until thickened. Set aside.
  • For the salad: Cover the bottom of a wide shallow bowl or platter with the arugula and baby spinach. Top with roasted squash, dried cranberries, toasted pumpkin seeds, and goat cheese. Drizzle with dressing and finish with a little freshly ground black pepper.
Keyword autumn salad, balsamic vinaigrette
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