Golden Delicata Squash & Apple Salad with Gorgonzola, Pomegranate, Candied Pecans & Hot Honey
Golden Delicata Squash & Apple Salad with Gorgonzola, Pomegranate, Candied Pecans & Hot Honey brings together roasted delicata squash, crisp apples, juicy pomegranate arils, creamy Gorgonzola and crunchy candied pecans. Everything is finished with a sweet and tangy hot honey dressing that ties the flavours together beautifully.
This colourful salad is a wonderful balance of sweet, savoury, creamy and crunchy textures. The roasted squash adds warmth and richness, while the apples and pomegranate keep the salad fresh and bright. Serve it as a seasonal side dish, a light lunch or an elegant addition to a special dinner.
Ingredients
For the Roasted Squash:
- 2 medium delicata squash, halved, seeded and sliced (about 500 g)
- 1 tbsp olive oil (15 ml)
- ½ tsp ground cinnamon (1 g)
- ½ tsp dried thyme (1 g)
- ¼ tsp salt (1.5 g)
- ¼ tsp black pepper (0.5 g)
For the Salad:
- 2 crisp apples, thinly sliced (about 300 g)
- 4 cups mixed salad greens (120 g)
- ½ cup pomegranate arils (85 g)
- ½ cup crumbled Gorgonzola cheese (75 g)
- ⅓ cup candied pecans, roughly chopped (40 g)
- 2 tbsp fresh parsley, chopped (8 g)
For the Hot Honey Dressing:
- 3 tbsp hot honey (63 g)
- 2 tbsp extra-virgin olive oil (30 ml)
- 1½ tbsp apple cider vinegar (22 ml)
- 1 tsp Dijon mustard (5 g)
- 1 tsp fresh lemon juice (5 ml)
- ¼ tsp salt (1.5 g)
- ⅛ tsp black pepper (0.25 g)
How to Make It
1. Prepare the Delicata Squash
Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Place the sliced delicata squash on the prepared baking sheet. Drizzle with olive oil and sprinkle with cinnamon, dried thyme, salt and black pepper. Toss gently until the squash is evenly coated, then arrange the pieces in a single layer.
2. Roast the Squash
Roast the squash for 20–25 minutes, turning the pieces halfway through cooking. Continue roasting until the edges are golden and the squash is tender. Remove from the oven and allow it to cool slightly while preparing the rest of the salad.
3. Make the Hot Honey Dressing
In a small bowl, whisk together the hot honey, extra-virgin olive oil, apple cider vinegar, Dijon mustard, fresh lemon juice, salt and black pepper. Continue whisking until the dressing is smooth and well combined.
4. Assemble the Salad
Arrange the mixed salad greens on a large serving platter or in a wide salad bowl. Add the sliced apples and roasted delicata squash, then scatter over the pomegranate arils, crumbled Gorgonzola and chopped candied pecans.
5. Dress and Finish
Drizzle the hot honey dressing over the salad just before serving. Gently toss everything together for an evenly dressed salad, or leave the ingredients layered for a colourful presentation. Finish with the chopped fresh parsley and an optional light drizzle of hot honey.
6. Serve
Serve immediately while the roasted squash is still slightly warm and the candied pecans remain crisp. The combination of warm squash, fresh apples, creamy cheese, juicy pomegranate and sweet-spicy dressing makes every bite full of contrasting flavours and textures.
Why This Recipe Works
The roasted delicata squash gives this salad a naturally sweet, tender element with lightly caramelised edges, while cinnamon and thyme add gentle warmth. Crisp apples and pomegranate provide freshness and acidity, creating a nice contrast with the richer Gorgonzola and crunchy candied pecans.
The hot honey dressing brings everything together with a combination of sweetness, tanginess and a little heat. Because the dressing is added just before serving, the salad keeps its fresh texture and the pecans stay pleasantly crunchy.
Tips for the Best Golden Delicata Squash & Apple Salad
- Slice the squash evenly: Try to keep the slices similar in thickness so they roast at the same rate.
- Use crisp apples: Choose apples with a firm texture and a good balance of sweetness and acidity for the best contrast.
- Give the squash space: Arrange the pieces in a single layer rather than overcrowding the baking sheet so they can roast and brown properly.
- Add the dressing at the end: Drizzle the dressing just before serving to keep the greens fresh and the pecans crisp.
- Balance the Gorgonzola: Crumble the cheese into smaller pieces so its rich flavour is distributed throughout the salad without overpowering the other ingredients.
- Serve slightly warm: Let the squash cool briefly after roasting, but serve it while it still has a little warmth for the best contrast with the fresh ingredients.
Serving Suggestions
This salad works beautifully as a seasonal side dish alongside roasted chicken, turkey or other savoury mains. It also makes a satisfying light meal when served on its own, thanks to the combination of squash, cheese, pecans and fresh fruit.
For an attractive presentation, arrange the greens first and layer the apples, golden squash, pomegranate, Gorgonzola and candied pecans over the top. Finish with the parsley and hot honey dressing just before bringing the salad to the table.
Frequently Asked Questions
Do I need to peel delicata squash?
No. Delicata squash has a thin, tender skin that softens during roasting, so it can be sliced and roasted with the skin on after removing the seeds.
Can I prepare the salad ahead of time?
You can prepare several components ahead. Roast the squash, prepare the dressing and have the other ingredients ready separately. For the freshest texture, assemble and dress the salad shortly before serving.
What apples work best in this salad?
Crisp apples with a sweet-tart flavour work particularly well. Firm varieties help provide a refreshing contrast to the roasted squash, Gorgonzola and sweet hot honey dressing.
Can I substitute the Gorgonzola?
Yes. If you prefer a milder cheese, you can use another creamy blue cheese or a similar crumbly cheese. The goal is to add a savoury, creamy element that balances the sweeter ingredients.
How can I keep the candied pecans crunchy?
Allow the candied pecans to cool completely before adding them to the salad, and keep them separate from the dressing until just before serving. This helps preserve their crunchy texture.
Can I serve the squash completely cooled?
Yes. The salad can be served with the squash slightly warm or at room temperature. Serving it slightly warm creates a particularly nice contrast with the cool, crisp apples and salad greens.
Nutrition & Timing
| Details | Amount |
|---|---|
| Servings | 6 |
| Prep Time | 15 minutes |
| Cook Time | 20–25 minutes |
| Total Time | 35–40 minutes |
| Calories | 365 per serving |
| Protein | 8 g |
| Carbohydrates | 43 g |
| Fat | 20 g |
| Fiber | 7 g |
| Sugar | 27 g |
| Sodium | 390 mg |
Final Thoughts
Golden Delicata Squash & Apple Salad is a colourful way to bring roasted vegetables and fresh seasonal ingredients together in one beautiful dish. The tender squash, crisp apples, juicy pomegranate and creamy Gorgonzola create plenty of contrast, while the candied pecans add a satisfying crunch.
Finished with a bright hot honey dressing and fresh parsley, this salad is easy enough for a casual meal but special enough for entertaining. Serve it shortly after assembling for the best combination of warm squash, crisp greens and crunchy toppings.
Print
Golden Delicata Squash & Apple Salad with Gorgonzola, Pomegranate, Candied Pecans & Hot Honey
- Total Time: 35–40 minutes
Description
A colourful seasonal salad featuring roasted delicata squash, crisp apples, juicy pomegranate, creamy Gorgonzola and crunchy candied pecans, all finished with a sweet, tangy and lightly spicy hot honey dressing.
Ingredients
For the Roasted Squash
2 medium delicata squash, halved, seeded and sliced (about 500 g)
1 tbsp olive oil (15 ml)
½ tsp ground cinnamon (1 g)
½ tsp dried thyme (1 g)
¼ tsp salt (1.5 g)
¼ tsp black pepper (0.5 g)
For the Salad
2 crisp apples, thinly sliced (about 300 g)
4 cups mixed salad greens (120 g)
½ cup pomegranate arils (85 g)
½ cup crumbled Gorgonzola cheese (75 g)
⅓ cup candied pecans, roughly chopped (40 g)
2 tbsp fresh parsley, chopped (8 g)
For the Hot Honey Dressing
3 tbsp hot honey (63 g)
2 tbsp extra-virgin olive oil (30 ml)
1½ tbsp apple cider vinegar (22 ml)
1 tsp Dijon mustard (5 g)
1 tsp fresh lemon juice (5 ml)
¼ tsp salt (1.5 g)
⅛ tsp black pepper (0.25 g)
Instructions
1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Place the sliced delicata squash on the prepared baking sheet. Drizzle with olive oil and sprinkle with cinnamon, dried thyme, salt and black pepper. Toss gently until evenly coated, then arrange the squash in a single layer.
2. Roast the squash for 20–25 minutes, turning the pieces halfway through cooking, until the edges are golden and the squash is tender. Remove from the oven and allow it to cool slightly.
3. In a small bowl, whisk together the hot honey, extra-virgin olive oil, apple cider vinegar, Dijon mustard, fresh lemon juice, salt and black pepper until the dressing is smooth and well combined.
4. Arrange the mixed salad greens on a large serving platter or in a wide salad bowl. Add the sliced apples and roasted delicata squash, then scatter over the pomegranate arils, crumbled Gorgonzola and chopped candied pecans.
5. Drizzle the hot honey dressing over the salad just before serving. Gently toss everything together for an evenly dressed salad, or leave the ingredients layered for a colourful presentation. Finish with the chopped fresh parsley and an optional light drizzle of hot honey.
6. Serve immediately while the roasted squash is still slightly warm and the candied pecans remain crisp.
Notes
Slice the delicata squash evenly so the pieces roast at the same rate. Use crisp apples with a firm texture and a good balance of sweetness and acidity. Arrange the squash in a single layer without overcrowding the baking sheet so it can roast and brown properly. Add the dressing just before serving to keep the greens fresh and the pecans crisp. Crumble the Gorgonzola into smaller pieces so its rich flavour is distributed throughout the salad. Serve the squash slightly warm for a pleasant contrast with the fresh apples and salad greens. Delicata squash does not need to be peeled because its thin skin becomes tender during roasting. You can prepare the roasted squash, dressing and other ingredients separately ahead of time, then assemble shortly before serving. For a milder flavour, substitute Gorgonzola with another creamy blue cheese or similar crumbly cheese. Allow candied pecans to cool completely before adding them to the salad to help preserve their crunch. The salad can be served with the squash slightly warm or at room temperature. Serve alongside roasted chicken or turkey, or enjoy it on its own as a light seasonal meal.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
