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Za’atar Roasted Delicata Squash is a delicious way to make this variety of squash. It mixes tender delicata squash that is spiced with za’atar and places it over a bed of greens, pickled red onions, pomegranate seeds, almonds, feta cheese and dried apricots and tops it with a light dressing. You will love this easy way to make delicata squash!
One of my favorite squash varieties to make is delicata squash. You might remember this Parmesan Delicata Squash that I shared last year. It has been a favorite for many of you. I love the texture and flavor of it and I think it looks beautiful on a holiday table.
If you are wondering what Delicata Squash tastes like I think it tastes most like butternut squash. It has a sweet, buttery flavor, but can also be compared to sweet potato, with its rich taste and moist texture. You can eat the skin of the squash once cooked too which is a nice bonus.
Today I am showing you how to make Za’atar Roasted Delicata Squash. This recipe is very easy to make and you can mix up the spices and use whatever you like. I love adding this delicata squash over a salad which I give you that option today.
Recipe Ingredients
These simple pantry staples are all you need. See the recipe card below for exact amounts and printable instructions.
- Squash: The start of this salad is the delicata squash, also known as peanut squash, Bohemian squash, or sweet potato squash. Ripe delicata squash is yellow in color with green stripes along ribs. It should be firm and heavier than you expect it to be when you pick it up.
- Za’atar: Za’atar is one of my favorite Mediterranean spice blends. It often mixes earthy spices like cumin and coriander, with sesame seeds, salt and sumac.
- In this recipe if you don’t have za’atar feel free to sub in your a different one of your favorite spice blends.
- Mixed Greens: You can use any blend of mixed greens you like. You also could just use arugula in this salad. I think the peppery flavor of the arugula goes great with the winter squash.
- Onions: I love adding pickled onions to salads. You can use this link to make your own at home!
- Pomegranate Seeds: I suggest not skipping these because they add a nice sweetness to the salad and also color. If you can’t find them then try adding berries like sliced strawberries or raspberries.
- Dried Apricots: Dried apricots also adds sweetness and texture to the salad. You can sub in any dried fruit you like from dried cranberries, to raisins, to figs.
How to Make this Roasted Delicata Squash
Step 1: Prepare Squash: Preheat the oven to 425 degrees F. Use two non-stick baking sheets or spray with cooking oil. Slice each squash lengthwise in half and use a spoon to scoop out the seeds. Cut the squash into thigh half moon slices. Place them in a large mixing bowl.
Drizzle the olive oil over the squash along with za’atar, salt and black pepper. Toss the squash well to coat with the olive oil.
Step 2: Roast: Lay each squash half on the baking sheet and bake on one side for 10-12 minutes {or until the first side is golden brown}.
Flip the squash to the other side and cook for 10 more minutes or until golden brown and tender.
Step 3: Assemble Salad: Remove from the oven and serve or let cool to add to salads.
For the dressing, mix together the salad dressing ingredients in a small bowl or jar. Set aside until ready to use. To assemble the salads, divide the greens between two bowls and top with the squash, pickled onion, almonds, feta, pomegranate seeds, and apricots. Drizzle with the dressing and serve immediately.
Storage Tips
Store the leftover salad in an airtight container for up to 4 days.
More Squash Recipes
Vegetarian
Butternut Squash Apple Bake
Vegetarian
Mediterranean Stuffed Butternut Squash
Mediterranean
Mediterranean Stuffed Acorn Squash
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Za’atar Roasted Delicata Squash
Ingredients
- 1 delicata squash, cut in half lengthwise, seeds removed, then cut into half rings
- 2 teaspoons za’atar
- 1 tablespoon avocado oil, or other neutral oil
- 1/2 teaspoon sea salt
- 6 cups mixed greens
- 1/4 cup pickled red onion
- 1/4 cup sliced almonds
- 1/4 cup feta cheese, crumbled
- 1/4 cup pomegranate seeds
- 1/4 cup dried apricots
- 1/4 cup extra virgin olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons parsley, and chives and dill
- 2 cloves garlic , minced
- salt and pepper to taste
Instructions
- Preheat the oven to 425 degrees F. Use two non-stick baking sheets or spray with cooking oil.
- Slice each squash lengthwise in half and use a spoon to scoop out the seeds. Cut the squash into thigh half moon slices. Place them in a large mixing bowl.
- Drizzle the olive oil over the squash along with za’atar, salt and black pepper. Toss the squash well to coat with the olive oil.
- Lay each squash half on the baking sheet and bake on one side for 10-12 minutes {or until the first side is golden brown}. Flip the squash to the other side and cook for 10 more minutes or until golden brown and tender.
- Remove from the oven and serve or let cool to add to salads. For the dressing, mix together the salad dressing ingredients in a small bowl or jar. Set aside until ready to use.
- To assemble the salads, divide the greens between two bowls and top with the squash, pickled onion, almonds, feta, pomegranate seeds, and apricots.
- Drizzle with the dressing and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
