Roasted Delicata Squash Salad

Roasted Delicata Squash Salad

Pomegranate and Pumpkin Seeds

Created by Brava



Active Time

~20 min

Total Time

~35 min


  • 2 delicata squash
  • 2 teaspoons finely chopped shallot
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon whole grain Dijon mustard
  • 1 tablespoon honey
  • ¼ cup shaved ricotta salata or crumbled feta
  • ¼ cup roasted pumpkin seeds
  • ¼ cup pomegranate seeds

From Your Pantry

cooking oil

extra-virgin olive oil

kosher salt and black pepper


mixing bowls

Brava metal tray

Nutrition Information

Allergens: Milk


  • Chef's Picks
  • Lunch
  • Dinner
  • Vegetarian
  • Thanksgiving
  • Gluten Free
  • Metal Tray
  • Recipes
  • Serves 4
  • Sides
  • Vegetables

  1. step

    Prep delicata squash

    • Cut delicata squash in half lengthwise.
    • Using spoon, scoop out seeds.
    • Cut squash halves crosswise into ½-inch slices.
    • In medium bowl, toss together squash, 2 teaspoons cooking oil and a pinch of salt.
    • Evenly spread squash in Zones 1, 2 and 3 of Brava metal tray.

  2. step

    Roast squash

    • Slide metal tray into top shelf.
    • Select “Roasted Delicata Squash Salad” on your Brava touchscreen and follow instructions.
    • While food cooks, prepare vinaigrette.

  3. step

    Make vinaigrette

    • In small bowl, combine shallot, apple cider vinegar, Dijon mustard, honey, ¼ cup extra-virgin olive oil and a pinch of salt; stir well.

  4. step

    Finish salad & serve

    • When your food is done, arrange squash on serving platter.
    • Spoon half of vinaigrette over squash and season with salt and pepper. Taste and season with more salt, if desired.
    • Garnish squash with ricotta salata, pumpkin seeds and pomegranate seeds. If desired, drizzle with more vinaigrette.