Roasted Delicata Squash & Apple Salad with Burrata, Pomegranate, Pepitas & Hot Honey

Roasted Delicata Squash & Apple Salad with Burrata, Pomegranate, Pepitas & Hot Honey is a colourful seasonal salad that brings together tender roasted delicata squash, crisp apples, creamy burrata, juicy pomegranate arils, and crunchy toasted pepitas. The combination of sweet, savoury, creamy, and lightly spicy flavours makes every bite feel special while keeping the preparation straightforward.

The roasted squash adds warmth and caramelised edges, while the fresh apples and pomegranate bring brightness and texture. A honey balsamic dressing ties everything together, followed by a drizzle of hot honey for a sweet and gently spicy finish. It is a beautiful choice for a seasonal lunch, dinner side, or festive gathering.

Ingredients

For the Roasted Delicata Squash:

• 2 medium delicata squash, washed, halved, seeded, and sliced into half-moons (700 g)
• 2 tbsp olive oil (30 ml)
• 1 tbsp hot honey (21 g)
• 1 tsp garlic powder (3 g)
• ½ tsp dried thyme (1 g)
• ½ tsp smoked paprika (1 g)
• ¾ tsp kosher salt (4 g)
• ½ tsp black pepper (1 g)

For the Salad:

• 5 cups mixed greens or baby spinach (150 g)
• 2 crisp apples, thinly sliced (300 g)
• 2 balls burrata cheese (250 g)
• ½ cup pomegranate arils (80 g)
• ½ cup pumpkin seeds or pepitas (65 g)
• 2 tbsp fresh parsley, chopped (8 g)

For the Honey Balsamic Dressing:

• 3 tbsp olive oil (45 ml)
• 1½ tbsp balsamic vinegar (22 ml)
• 1 tbsp honey (21 g)
• 1 tsp Dijon mustard (5 g)
• 1 tbsp fresh lemon juice (15 ml)
• ¼ tsp kosher salt (1.5 g)
• ¼ tsp black pepper (0.5 g)

For the Hot Honey Drizzle:

• 2 tbsp hot honey (42 g)
• 1 tsp fresh lemon juice (5 ml)
• ¼ tsp red pepper flakes (0.5 g), optional

For Garnish (optional):

• 1 tbsp fresh thyme leaves (3 g)
• 1 tbsp extra pepitas (8 g)
• 1 tbsp pomegranate arils (15 g)

How to Make It

1. Prepare the Delicata Squash

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Wash the delicata squash thoroughly, slice each squash in half lengthwise, and scoop out the seeds. Cut the squash into thin half-moon slices. Since delicata squash has an edible skin, peeling is not necessary.

2. Season and Roast the Squash

Place the squash slices in a large bowl and toss with olive oil, hot honey, garlic powder, dried thyme, smoked paprika, kosher salt, and black pepper until evenly coated. Spread the squash in a single layer on the prepared baking sheet, leaving a little space between the pieces.

Roast for 25–30 minutes, turning the squash halfway through cooking, until tender and golden around the edges. Remove from the oven and let it cool slightly.

3. Toast the Pepitas

While the squash is roasting, place the pepitas in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until lightly golden and fragrant. Remove from the heat and set aside to cool.

4. Make the Honey Balsamic Dressing

In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, lemon juice, kosher salt, and black pepper until smooth and well combined.

5. Prepare the Hot Honey Drizzle

In another small bowl, combine the hot honey, lemon juice, and optional red pepper flakes. Stir until smooth. Set aside until ready to assemble the salad.

6. Assemble the Salad

Place the mixed greens or baby spinach on a large serving platter. Arrange the roasted delicata squash and thinly sliced apples over the greens.

7. Add the Burrata and Toppings

Carefully tear or spoon the burrata into portions and arrange it across the salad. Scatter the pomegranate arils and toasted pepitas over the top.

8. Dress and Finish

Drizzle the honey balsamic dressing over the salad just before serving. Finish with the hot honey drizzle, fresh parsley, thyme, extra pepitas, and additional pomegranate arils if desired.

9. Serve

Serve immediately while the roasted squash is slightly warm, the burrata is creamy, and the apples are fresh and crisp.

Why This Recipe Works

This salad works because it combines contrasting flavours and textures in every layer. The roasted delicata squash becomes tender with golden edges, while crisp apples and juicy pomegranate arils add freshness. Creamy burrata provides richness, and toasted pepitas add a satisfying crunch.

The honey balsamic dressing brings a bright sweet-and-tangy flavour to the greens, while the hot honey drizzle adds another layer of sweetness with gentle heat. Fresh parsley and thyme finish the salad with a light herbal note that complements the roasted squash beautifully.

Tips for the Best Delicata Squash & Apple Salad

• Keep the squash in a single layer: Avoid overcrowding the baking sheet so the squash can roast and develop golden edges instead of steaming.
• Use the edible skin: Delicata squash skin softens during roasting, so there is no need to peel it before slicing.
• Choose crisp apples: Apples with a firm texture provide a refreshing contrast to the warm squash and creamy burrata.
• Toast the pepitas carefully: Stir them frequently and remove them from the heat as soon as they become fragrant and lightly golden.
• Dress just before serving: Adding the dressing at the last moment helps keep the greens fresh and crisp.
• Adjust the heat: The red pepper flakes in the hot honey drizzle are optional, so adjust them according to your preferred level of spice.

Serving Suggestions

This salad is especially lovely served as a colourful side dish alongside roasted chicken, grilled meats, or other seasonal mains. It can also be served as a light lunch with crusty bread for a simple meal built around fresh produce and creamy burrata.

For entertaining, assemble the salad on a large platter and add the dressing and hot honey just before bringing it to the table. Keeping the components visually separate until serving allows the roasted squash, burrata, pomegranate, and pepitas to stand out.

Frequently Asked Questions

Can I eat delicata squash skin?

Yes. Delicata squash has a naturally tender skin that softens during roasting, so it does not need to be peeled for this recipe.

What apples work best in this salad?

Choose crisp apples that hold their shape when sliced. Sweet-tart varieties work particularly well because they balance the creamy burrata, sweet honey, and roasted squash.

Can I prepare the components ahead of time?

Yes. The roasted squash, toasted pepitas, dressing, and hot honey drizzle can be prepared ahead of serving. Keep the components separate and assemble the salad shortly before serving.

Can I substitute the burrata?

If burrata is not available, fresh mozzarella or another mild creamy cheese can be used. The texture will be different, but the salad will still have a creamy element.

How can I keep the pepitas crunchy?

Allow the toasted pepitas to cool completely and keep them separate from the dressing and other moist ingredients until the salad is assembled.

Can I make the salad less spicy?

Yes. The red pepper flakes are optional, and you can also reduce the amount of hot honey used for the final drizzle.

Nutrition & Timing

Details	Amount
Servings	6
Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes
Calories	395
Protein	12 g
Carbohydrates	39 g
Fat	24 g
Fiber	7 g
Sugar	22 g
Sodium	425 mg

Final Thoughts

Roasted Delicata Squash & Apple Salad with Burrata, Pomegranate, Pepitas & Hot Honey is an easy way to turn seasonal ingredients into a colourful and impressive dish. Warm roasted squash, crisp apples, creamy burrata, juicy pomegranate, and toasted pepitas create plenty of contrast without making the recipe complicated.

With its honey balsamic dressing and finishing drizzle of hot honey, this salad balances sweet, tangy, savoury, creamy, and gently spicy flavours in one beautiful platter. Serve it immediately for the best combination of warm squash, crisp apples, creamy burrata, and crunchy pepitas.

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