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  • Writer's pictureMeagan Currell

delicata squash salad

Updated: Sep 19, 2022

I'm so excited to share this salad with you because it's so delicious and giving all the cozy fall feels. It's a roasted delicata squash salad with crispy brussel sprouts, brown rice, quinoa, pomegranate seeds, toasted walnuts, thyme, and shallot vinaigrette! Truly so delicious. This recipe is vegetarian, plant-based, and dairy-free.

Let the fall recipes commence! Hope you enjoy xo

ingredients (makes 2 servings)

1/2 delicata squash, cut into 1/4" thick pieces

1 tsp cinnamon

3 tbsp olive oil

1 cup mini brussels sprouts (cut in half lengthwise)

1.5 tsp honey (I used mike's hot honey)

1.5 cups brown rice and quinoa blend

1/4 cup pomegranate seeds

1/4 cup walnuts

1 tbsp dijon

1 pinch sea salt

juice of 1/2 lemon

1 tsp white wine vinegar

1 tbsp minced shallot

1 tbsp fresh thyme


  1. preheat oven to 450F

  2. add 1 tbsp olive oil and 1 tsp honey to brussel sprouts and toss to coat

  3. lay mini brussels sprouts flat side down on a sheet pan with parchment paper and place into the oven for ~30-40 mins until crispy

  4. reduce the oven temperature to 425F

  5. add 1 tbsp olive oil and 1/2 tsp cinnamon to delicata squash and toss to coat

  6. lay onto a sheet pan with parchment paper and cook for ~20-25 mins (flipping squash halfway through to cook evenly on both sides)

  7. while the squash cooks, make your dressing by combining 1 tbsp olive oil, dijon, sea salt, lemon juice, white wine vinegar, and shallots

  8. I microwaved a 90-second rice package of a quinoa/brown rice blend (but you could also cook a mixture of grains if you wanted to!)

  9. plate first with the quinoa and rice, then add brussel sprouts and delicata squash

  10. sprinkle with pomegranate seeds

  11. add walnuts to a pan over medium heat with 1/2 tsp honey, roast for 5 mins and stir walnuts continuously for the 5 mins to avoid burning

  12. add walnuts to the salad, top with 1 tbsp fresh thyme leaves, drizzle the shallot dressing, and enjoy!

prep time: 1 hr

nutrition per serving: 552 calories, 10g protein, 54g carbohydrate, 31g fat, 10g fiber.


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