How to store this salad:

Store this salad in an airtight container in the fridge for 2-3 days. Although it'll still taste okay after that, some of the veggies might start to lose their crunch after that.

Make extra pickled red onion:

If you want to make an extra large batch of pickled red onion, chop or slice a whole red onion and place in a sealable jar or container with 1 cup white wine vinegar, 1 cup water, and the remaining pickled onion ingredients.

Roasted Delicata Squash Salad with Warm Pickled Onion Dressing

Description

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!

Ingredients

Units Scale

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)

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Instructions

Preheat oven to 400°F.
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.
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.
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).

Notes

Make Ahead:

If you’re hoping to make this salad ahead, I would recommend prepping the vegetables. Roast the squash, make the pickled red onion, and cut the red cabbage the night or day before and assemble when ready to serve.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Oven
Cuisine: American

Nutrition

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