Roasted Delicata Squash Salad with Balsamic and Parmesan
A fresh, simple salad that balances roasted delicata squash with crisp greens, shaved Parmesan, and a tangy balsamic vinaigrette. Perfect for adding color and lightness to your Thanksgiving table.
Ingredients
- 1 delicata squash, sliced into half-moons and seeds removed
- 2 tbsp olive oil
- salt & pepper (to taste)
- 6 cups spring mix or baby greens
- 5-6 basil leaves, cut into a thin chiffonade
- ⅓ cup shaved Parmesan cheese
- 4 tbsp balsamic vinaigrette dressing (store-bought or homemade)
Instructions
- Roast the squash. Preheat oven to 400°F (200°C). Toss delicata slices with olive oil, salt, and pepper. Roast for 20–25 minutes, flipping halfway, until tender and golden.
- Assemble the salad. Arrange greens in a large bowl. Add roasted squash, basil, and shaved Parmesan.
- Dress and serve. Drizzle with balsamic vinaigrette just before serving. Toss lightly and serve immediately.
Notes
- This salad works at room temperature, so it’s great for make-ahead holiday prep.
- Try adding candied pecans or dried cranberries for a festive twist.