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Delicata Squash and Goat Cheese Salad | Great Performances


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Delicata Squash and Goat Cheese Salad
by Caitlyn Austin, Katchkie Farm Intern

It's a telltale sign of fall, as reliable as shorter days and sweaters: delicata squash. Delicata squash is admittedly my favorite above all other squash. Its soft skin and oval shape makes it easier to cut into than its plump pal, butternut. I think we can all admit to almost losing a finger trying to carve one of those open.

I want to keep delicata squash light and, dare I say, summery until the cold forces us to make soups and stews. This dish is the perfect fall salad and has even made an appearance on my Thanksgiving table once before. 


2 Delicata squash 
1 Handful of arugula (about 4 heaping cups) or massaged kale 
1 Handful of dried cranberries/cherries/golden raisins or fresh pomegranate arils 
3 to 4 Ounces crumbled goat cheese 
1/2 cup Pumpkin seeds 
1/4 cup Sliced shallot
Salt and pepper 


1/2 teaspoon Dijon mustard 
3 tablespoons Olive oil 
1 teaspoon Maple syrup or honey
Juice and zest of 1 lemon 
Salt and pepper 


1. Preheat oven to 450 degrees. Cut squash in half lengthwise and scoop out the seeds. Cut squash into 1/2-inch wide half moons. Toss half moons in olive oil, salt and freshly cracked pepper. Line a baking pan with tin foil and squash. Bake for 30 minutes or until squash is tender and golden brown.

2. While squash is baking roast pumpkin seeds in a pan, stirring frequently, until they are fragrant and lightly golden. 

3. In a bowl whisk together dijon mustard, olive oil, maple syrup/honey, salt, pepper, and lemon juice/zest.

4. Let squash cool before assembling the salad. Once cool, combine greens, pomegranate arils (or other dried fruit), goat cheese, shallot, and squash in a large serving bowl. Use hands to toss salad together with dressing. Serve immediately. 

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