Roasted Delicata Squash Salad
A roasted delicata squash salad filled with the fresh flavors of lime juice, mint, feta cheese, pomegranate seeds.
Yield: 4 servings
  • 2 lb delicata squash (about 2 large), halved, seeded, and cut into ½-inch half moons
  • 2 tbsp extra virgin olive oil
  • ¾ tsp sea salt
  • 1 small red onion, thinly sliced
  • ½ cup crumbled feta cheese
  • ½ cup fresh mint leaves
  • juice of 1 lime
  • ⅓ cup pomegranate seeds
  • flaky sea salt
  1. Heat oven to 425F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, toss the squash rings with the olive oil and the sea salt. Arrange on the prepared baking sheet in a single layer and then roast until caramelized, about 30-40 minutes.
  3. Allow the squash to cool on the baking pan for 10 minutes, then toss in a large salad bowl with the onion, feta, mint, lime juice, and pomegranate seeds. Finish with a drizzle of olive oil and flaky salt, then serve.
Recipe from Let's Stay In
Recipe by Joanne Eats Well With Others at