Roast Delicata Squash Salad

Potlucks can be kind of scary.


Unless you are getting together with 50 other total foodies who care a lot about food.  Last week was our annual members pot luck hosted by the CSA we belong to, Copper Moose Farm.

Being in New York so much of the summer I let my Mom pick up my share each week.  She loved it.

While I was more than happy to share with her, it left me a little sad each week when she’d call to oh and ah over the stuff she got.

The farmers market around the corner from where we were living in NYC was fantastic but it just isn’t the same as going to the farm each week.  Copper Moose is less than two miles from my house and at 7000 feet.  Do you know how hard it is to grow here? I guess that’s why it’s so special to me.

With Pete still in New York I brought my Mom as my date to the pot luck.  We got my Dad to watch the kids (he he) and packed up our chairs, reusable plates & glasses, and a bottle of wine.


It was a pretty perfect evening.  Amazing farm food, good conversation and the weather couldn’t have been more cooperative.

With fall in the air I wanted to make a heartier salad.  I found some delicata squash along with dried cherries and goat cheese at the Park City Farmers Market.  I used salad greens, scallions and herbs for the dressing all from my basket to create this delicious salad.

Delicata squash is an heirloom variety winter squash with a very thin skin.  It roasts up in no time and the whole thing is edible- no peeling required!  I seasoned my simply with olive oil, salt and pepper and let the sweet, soft texture really shine.


Roast Delicata Squash Salad


  • 2 medium delicata squash
  • 8 oz container mixed greens
  • 12 oz crumbled feta or goat cheese
  • small handful dried cherries
  • 3 sliced green onions
  • small handful toasted pecans, chopped
  • 1/81/4 cup balsamic vinaigrette


  1. Preheat oven to 400F degrees.
  2. Cut squash in half, remove seeds and then the halves into quarters. Season lightly with olive oil, salt and pepper. Roast in a for 25-30 minutes. Let cool.
  3. Meanwhile, place all salad ingredients into a large bowl. Toss with vinaigrette and top with roast squash.