roasted delicata squash salad with quinoa and spinach

Roasted Delicata Squash, Pomegranate, and Spinach Salad

  • Author: Dietitian Debbie
  • Prep Time: 20 Min
  • Cook Time: 40 Mins
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Salad, Entree, Side Dish
  • Method: Roasted
  • Cuisine: American
  • Diet: Vegan


This delicious salad features roasted delicata squash, pomegranate, quinoa, almonds and spinach topped with a simple homemade balsamic vinaigrette. If preparing in advance, wait to add the dressing until just before serving.


For the Salad: 

  • 2 medium delicata squash (~2 lbs)
  • 1 1/2 tablespoons olive oil
  • 1/2 cup quinoa
  • 1 cup water or vegetable broth
  • 5 oz baby spinach (~5 heaping cups spinach)
  • 1 cup pomegranate arils
  • 1/2 cup chopped roasted and unsalted almonds
  • 1/4 red onion or 1/2 shallot, thinly sliced

Easy Balsamic Vinaigrette:

  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dijon mustard
  • 12 tablespoons water (if needed to thin dressing)
  • 1 teaspoon maple syrup, optional (the balsamic vinegar I use is already a bit sweet)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper


  1. Preheat oven to 350 degrees Fahrenheit. Slice off the ends of the delicata squash and then slice in half lengthwise. Use a spoon to scrape out the seeds. Slice into 1/3″ thick half circles and arrange in a single layer on a baking sheet. Add olive oil. Toss to coat. Bake for 35-40 minutes or until squash is tender and golden brown. 
  2. While the squash is cooking, rinse the quinoa with cold water in a fine meshed strainer. Add to a small saucepan with the broth/water. Bring to a simmer and cover. Cook until quinoa is tender and liquid is absorbed, about 12-15 minutes. Fluff with a fork and set aside. 
  3. Toss the spinach and quinoa together in a large mixing bowl. Top with pomegranate, almonds, red onion, and squash. 
  4. To make the vinaigrette, add all the ingredients to a mason jar. Screw on the lid tightly and shake well to mix. 
  5. Pour vinaigrette over the top of the salad and toss well to mix. 


  • Serving Size: 1/4 recipe
  • Calories: 435 kcals
  • Sugar: 12 g
  • Sodium: 200 mg
  • Fat: 30 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 26.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 39 g
  • Fiber: 7.5 g
  • Protein: 9.5 g
  • Cholesterol: 0 mg