Roasted Delicata Squash Salad with Mustardy Dressing

Roasted Delicata Squash Salad with Mustardy Dressing

Sweet, tender rings of delicata squash (no peeling required!) are dressed with olive oil, honey, smoked paprika, and fennel, then roasted until deeply caramelized. The sweetness of the squash is balanced by a bracing, mustard-forward dressing starring Tracklements Strong English Mustard. The sharpness of the mustard also complements the peppery arugula and subtly bitter chicories. A sprinkling of pomegranate seeds add a pop of color, while also bringing a sweet, tangy crunch. If you want to add some heft to the salad, cheeses like feta and blue cheese are great additions!

This recipe is great with other thin-skinned winter squash, like acorn and kabocha. (If you want to use a heartier winter squash like butternut squash, just make sure to peel it.)

Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour


  1. Preheat the oven to 425°F.
  2. To prepare the delicata squash, cut ¼-inch slice off the top and bottom and discard. Then, slice ½-inch thick rings. Using a spoon, scrape along the inner flesh to remove the seeds and membrane, discarding the innards or saving the seeds for another use. Alternatively, you can cut the squash in half lengthwise, scoop out the seeds and slice them into ½-inch half moons.
  3. In a large bowl, whisk together the olive oil, honey, smoked paprika, fennel seeds, salt, and pepper. Add the sliced and cleaned squash and gently toss to coat in the spiced oil mixture. Transfer the squash to a baking sheet, arranging the pieces in a single layer. Roast until the squash starts to soften and the side touching the pan starts to caramelize, about 20 minutes. Flip the squash and roast until cooked through and deeply golden on both sides, about another 12–15 minutes. Allow to cool for 10 minutes.
  4. Place the vinegar, lemon juice, mustard, honey, salt, and pepper in a pint mason jar, or sealable jar of equivalent size. Put the lid on and shake well to dissolve the honey in the dressing base. Add the olive oil, cover and shake again until emulsified.
  5. To assemble the salad, place the arugula and chicories in a large serving bowl or platter and dress with half the dressing. Arrange the roasted squash on top, nestling some of the pieces into the greens. Drizzle the squash with a little extra dressing and garnish with the pomegranate seeds. Serve immediately.


For the squash

1½ pounds delicata squash
3 tablespoons extra virgin olive oil
1½ teaspoons honey
½ teaspoon smoked paprika
½ teaspoon fennel seeds
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

For the salad

2 tablespoons red wine vinegar
1 tablespoon lemon juice
2 teaspoons Tracklements Strong English Mustard
½ teaspoon honey
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
⅓ cup extra virgin olive oil
4 cups baby arugula
2 cups mixed chicories, like radicchio, endive, etc
½ cup pomegranate seeds