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Autumn harvest roasted delicata squash and pear salad


For the salad

  • One delicata squash cut lengthwise in half, guts scooped and thinly sliced
  • 1 -2 bosc pears fairly ripe (or use whatever pear you want)
  • 1/2 cup kale finely chopped
  • 2 cups of mixed greens
  • salt and pepper

For the maple cider dressing

  • 1/4 cup apple cider
  • 2 tablespoons maple syrup
  • 2 tablespoons of sherry vinegar
  • 2 tablespoons of apple cider vinegar
  • four tablespoons of olive oil
  • 1/3 cup avocado or neutral vegetable oil salt and pepper


  1. Heat oven to 400. Lay delicata squash on greased, lined with foil baking sheet and roast in oven about 10 - 15 minutes. This will depend on how thin you slice your squash. The thicker the peices, the longer it will take. You should be able to easily pierce with a forkk, that is how you will know it is finished. Remove from oven and cool off.

To make the dressing

  1. Whisk together apple cider, maple syrup, and both vinegars. Season with a little salt and pepper. While whisking, stream in the olive oil and the vegetable oil and whisk until fully incorporated. Give it a quick taste and adjust the salt and pepper seasoning (remember you can always add but never take away).

To assemble the salad

  1. Place greens and kale into serving dish, add your delicata squash. Now here is where you want to slice your pear. I say this because pears oxidize and turn brown (like apples), so to avoid this, cut your pears right at assmebly and eating time. So, slice pears and add to serving dish. Drizzle with dressing and toss to combine.