Salad with Roasted Delicata Squash

The Perfect Thanksgiving Side or fall dish!

If you’re looking for a Thanksgiving side dish that’s fresh, beautiful, and still cozy enough for fall, this Arugula Salad with Roasted Delicata Squash is it. It brings together peppery arugula, warm caramelized delicata squash, creamy goat cheese, homemade candied almonds, and a balsamic-maple dressing that ties everything together with the perfect touch of sweetness.

It’s one of those dishes that looks impressive on the table but is secretly so simple to make — and it always disappears fast.

Why You’ll Love This Salad

• Perfect balance of flavors: Peppery, sweet, tangy, crunchy, creamy — all in one bowl.

• Delicata squash requires zero peeling: Just slice, roast, and enjoy the natural caramelization.

• Make-ahead friendly: Prep the dressing, cranberries, and candied almonds in advance.

• A pop of color for your holiday table: This salad looks like fall in a bowl.

Ingredients You’ll Need

For the Salad

• large container of arugula

• 1-2 delicata squash, sliced into half-moons

• Olive oil, salt, and pepper

• ¼ cup dried cranberries

• ⅓ cup crumbled goat cheese

• Candied sliced almonds (recipe below)

For the Candied Almonds

• ½ cup sliced almonds

• 3 tbsp sugar

• Pinch of salt

For the Balsamic Maple Dressing

• 1/3 cup of olive oil

• 4 tbsp balsamic vinegar

• 1/2 tbsp maple syrup

• 1 tsp Dijon mustard

• diced shallot

• Salt + pepper to taste

How to Make It

1. Roast the Delicata Squash

Slice your delicata squash into thin half-moons (no peeling needed!). Toss with olive oil, salt, and pepper. Roast at 425°F for about 20–25 minutes, flipping halfway until golden and caramelized.

2. Make the Candied Almonds

In a nonstick skillet, add sugar, sliced almonds, and a pinch of salt. Stir constantly over medium heat for 3–5 minutes, until the sugar melts and coats the almonds. Spread on parchment to cool.

3. Shake Up the Dressing

Add shallot and balsamic to jar with shallot. Let sit 5-20 minutes! Letting it sit first will almost pickle the shallot and mellow the flavor. Add olive oil, Dijon, maple syrup, and salt/pepper to a small jar. Shake until smooth and creamy.

4. Assemble the Salad

Add arugula to a large bowl and dress, then transfer to large platter. Top with roasted delicata squash, dried cranberries, goat cheese crumbles, and your candied almonds. Drizzle with the balsamic maple dressing and toss gently.

Tips for the Best Fall Salad

• Serve it warm or room temp: The warm squash melts slightly into the goat cheese — perfection.

• Double the candied almonds: You’ll snack on half before they make it to the bowl.

• Add protein for a full meal: Grilled chicken or roasted turkey leftovers taste amazing here.

Make-Ahead Instructions

This salad is holiday-friendly because you can prep most of it in advance:

• Roast squash earlier in the day and keep it in the fridge.

• Prepare almonds 2–3 days in advance.

• Mix the dressing up to 5 days ahead.

• Assemble right before serving.

A Fresh Addition to Your Thanksgiving Menu

If you have a large group you may want to double or triple! If your holiday table is filled with rich casseroles and buttery sides, this salad adds the perfect refreshing balance. It’s sweet, tangy, seasonal, and so simple — everything I love in a Weeknight Homemaker recipe.

Let me know if you try it this Thanksgiving! 🍂💛

Lauren Morgan

-The Weeknight Homemaker