Roasted Delicata Salad with Warm Pickled Onion Dressing | wilt-free | no-lettuce | Dinner | Lunch | Healthy Seasonal Recipes

roasted delicata squash salad with warm pickled onion dressing

  • Author: Katie Webster
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American


This Roasted Delicata Salad with Warm Pickled Onion Dressing is a wilt-free no-lettuce salad that makes a fresh and healthy lunch and dinner. It’s filled with healthy vegetables, nuts for protein and topped with a delicious dressing. You can’t go wrong!



  • 2 medium delicata squash
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 1/4 teaspoon coarse kosher salt
  • 1/2 teaspoon freshly ground pepper, divided
  • 3 tablespoons red wine vinegar
  • 2 teaspoons honey (or use agave to make it vegan)
  • 1/4 teaspoon caraway seed
  • 1/4 cup minced red onion
  • 2 cups shredded cabbage
  • 1 large apple, finely diced
  • 1/2 cup chopped celery hearts (preferably with leaves)
  • 1/2 cup chopped toasted walnuts
  • 2 tablespoons Italian parsley, cut into strips (optional)


  1. Preheat oven to 400°F.
  2. Cut delicata in half lengthwise; scoop out seeds and pulp. Cut lengthwise again, and then into 1/4-inch quarter-moons. Toss delicata in a medium bowl with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper until coated. Spread out in a single layer onto a large rimmed baking sheet. Roast, stirring once or twice, until tender and darkened in spots, 16 to 20 minutes.
  3. Meanwhile combine vinegar, honey, caraway, the remaining 3/4 teaspoon salt, and the remaining 1/4 teaspoon pepper in a microwave-safe measuring cup or bowl. Microwave until boiling-hot, 1 to 1 1/2 minutes. Remove from the microwave and stir in onion. Set aside for 10 minutes. Whisk in the remaining 2 tablespoons oil.
  4. Toss cabbage, apple, celery hearts, the hot roasted delicata squash, and the warm pickled onion dressing in a large salad bowl. Divide among four plates and top with walnuts and parsley (if using).


  • Calories: 315
  • Sugar: 11 g
  • Sodium: 370 mg
  • Fat: 21 g
  • Saturated Fat: 3 g
  • Carbohydrates: 17 g
  • Fiber: 4 g
  • Protein: 3 g

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