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Delicata Squash Harvest Salad

A healthy and delicious side salad for a Thanksgiving or holiday meal. If you can’t find delicata, you can make it with any other squash you’d like.
Course Salad, Side Dish


  • 1 medium to large delicata squash ,cut in half lengthways, seeds scooped out of the center, and sliced into ½ inch-thick semi-circle pieces
  • 1 medium fennel bulb ,trimmed and sliced as thin as possible - I like to do this with a mandoline (green stalks can be reserved for stock)
  • Olive or avocado oil
  • Salt to taste
  • 3-4 ounces arugula
  • 1/2 avocado , cut into chunks
  • Spiced or plain toasted pepitas*

Honey Mustard Dressing

  • ¼ cup olive oil
  • 1 tablespoon Dijon mustard
  • 2-3 teaspoons honey to taste
  • Juice of ½ a lemon
  • Salt to taste


  1. Heat the oven to 375°F. Oil a baking trays and spread the delicata squash slices out on it. Generously sprinkle with salt.

  2. Place in the oven and cook for 25 to 30 minutes, flipping the squash slices once at the 15 minute mark.

  3. While those are in the oven, make the dressing. Whisk ingredients together in a small bowl or shake them together in a jar with a lid on it, whisking a little with a fork to break up any clumps. Add a little water (one teaspoon at a time) for a thinner texture.
  4. Assemble your salad in a large bowl just before you’re ready to serve.** Toss arugula and shaved fennel with 2-3 spoonfuls of dressing to coat. Add half the squash and toss again. Top the salad with remaining squash, avocado chunks, and spoon on another spoonful or two of dressing, then top with pepitas.

Recipe Notes

*Find the recipe for Spiced Pepitas here.

**You can make the all the elements up to a day in advance, just don’t assemble or dress the salad until you’re ready to serve.