Name: Roasted Delicata Squash & Apple Salad with Burrata, Pomegranate, Pepitas & Hot Honey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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; 1 tbsp fresh thyme leaves (3 g)

Description

A colourful seasonal salad featuring tender roasted delicata squash, crisp apples, creamy burrata, juicy pomegranate arils, and crunchy toasted pepitas. A honey balsamic dressing and hot honey drizzle bring together sweet, savoury, tangy, creamy, and gently spicy flavours.

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

1 tbsp fresh thyme leaves (3 g)

1 tbsp extra pepitas (8 g)

1 tbsp pomegranate arils (15 g)

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Instructions

1. 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. There is no need to peel delicata squash because the skin is edible and softens during roasting.

2. 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.

3. Spread the squash in a single layer on the prepared baking sheet, leaving space between the pieces. Roast for 25–30 minutes, turning halfway through, until tender and golden around the edges. Remove from the oven and let cool slightly.

4. 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.

5. Make the honey balsamic dressing by whisking together the olive oil, balsamic vinegar, honey, Dijon mustard, lemon juice, kosher salt, and black pepper until smooth and well combined.

6. Prepare the hot honey drizzle by combining the hot honey, lemon juice, and optional red pepper flakes in a small bowl. Stir until smooth and set aside.

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

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

9. 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.

10. Serve immediately while the roasted squash is slightly warm, the burrata is creamy, the apples are crisp, and the pepitas remain crunchy.

Notes

Keep the roasted squash in a single layer on the baking sheet so it can develop golden edges instead of steaming.

Delicata squash skin is edible and softens during roasting, so peeling is not necessary.

Choose crisp apples that hold their shape when sliced. Sweet-tart varieties work especially well.

Stir the pepitas frequently while toasting and remove them from the heat as soon as they become fragrant and lightly golden.

Prepare the roasted squash, toasted pepitas, dressing, and hot honey drizzle ahead of time if desired, but keep the components separate.

Add the dressing just before serving to keep the greens fresh and crisp.

Fresh mozzarella can be substituted for burrata if needed.

Reduce or omit the red pepper flakes and hot honey if you prefer less heat.

Keep the toasted pepitas separate from moist ingredients until serving to preserve their crunch.

For entertaining, assemble the salad on a large platter and add the dressing and hot honey immediately before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Roasting
Cuisine: American