Roasted Delicata Squash & Persian Cucumber Salad

Roast the delicata squash by preheating the oven to 425°F. Line a baking sheet with aluminum foil for easy cleanup. Slice the squash in half lengthwise, scoop out the seeds, and cut into 1/2‑inch half‑moons. There’s no need to peel the skin — it becomes tender as it roasts.

Place the squash slices on the prepared baking sheet and drizzle with 1–2 tablespoons of olive oil.

Sprinkle the squash with 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and a generous pinch of salt and pepper. Toss to coat, then spread the pieces out in an even layer. Roast for 20–25 minutes, flipping once halfway through, until golden and tender.

Warm a small dry saucepan over medium heat and add 1/3 cup pine nuts. Toast for 5–6 minutes, stirring often, until golden and fragrant. Remove from the heat and set aside to cool.

Slice the cucumbers into 1/2‑inch rounds and cut the red onion into thin slivers. Place both in a medium bowl and salt and pepper to taste.

Make the dressing by whisking together 2 tablespoons olive oil, 1 teaspoon honey, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, and a pinch of salt and pepper in a small bowl. Stir until fully combined and emulsified.

To assemble, add the warm roasted squash to the bowl with the cucumbers and onions, then drizzle with the dressing. Add 1/8 cup chopped parsley, 1/2 cup feta, and the toasted pine nuts. Toss gently until everything is combined, then serve.

Enjoy!

Check out our other salad recipes, such as our Beet Bacon & Spinach Salad, Caesar Salad or Mediterranean Rainbow Salad.