One of our favorite heirloom gourds, delicata squash is often nicknamed Bohemian squash. The oblong shape with a forest green speckled and striped yellow exterior is radically different from the conventional acorn, butternut or pumpkin. The small size and thin skin allows for easy slicing, and the rich, creamy texture is reminiscent of a sweet potato. Caramelized beautifully when roasted, and fanned atop a bed of greens, the colorful gourd steals the show in any autumn salad
We arrange the festive half moons atop mixed greens with sweet and juicy sliced apples, crunchy toasted walnuts, pungent Parmesan shavings and a light cider vinaigrette. Not only is the dish a burst of flavors, the delicata star is packed with Vitamin A which keeps your eyes sharp and skin smooth. While we rarely stray from our traditional Thanksgiving menu, we are contemplating making an exception to include this delectable side salad.
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Bohemian Squash Salad
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
Description
This Bohemian Squash Salad features caramelized delicata squash, crisp apples, and crunchy walnuts atop a bed of mixed greens, all drizzled with a light cider vinaigrette.
Ingredients
- 1 tsp olive oil
- 1 medium delicata squash, halved lengthwise and seeded
- 6 oz (170 g) mesclun and arugula mix
- 1 Golden Delicious apple, cored and sliced into thin semi circles
- 1/4 cup (60 ml) chopped walnuts
- 1/4 cup (60 ml) shaved Parmesan cheese
- Salt and pepper to taste
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) Dijon mustard
- 1/4 cup (60 ml) extra-virgin olive oil
Instructions
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Cut the delicata squash into 1/2-inch thick semi circles. Toss the squash with 1 tsp olive oil, salt, and pepper, and spread onto a lined baking sheet.
- Roast the squash in the preheated oven for 20 minutes, flipping halfway through, until golden brown and caramelized.
- While the squash is roasting, prepare the vinaigrette by whisking together apple cider vinegar, honey, Dijon mustard, and 1/4 cup extra-virgin olive oil in a small bowl. Season with salt and pepper to taste.
- In a large bowl, combine the mesclun and arugula mix, sliced apple, and chopped walnuts.
- Once the squash is roasted, let it cool slightly, then add to the salad along with the shaved Parmesan cheese.
- Drizzle the salad with the prepared cider vinaigrette and toss gently to combine.
- Serve immediately, garnished with additional Parmesan shavings if desired.
Notes
- Delicata squash has a thin skin, making it easy to slice and cook.
- You can substitute the Golden Delicious apple with any sweet apple variety.
- Toast the walnuts for added flavor.
- This salad is best served fresh but can be prepared in advance by roasting the squash and making the vinaigrette ahead of time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12
- Sodium: 150
- Fat: 15
- Carbohydrates: 28
- Fiber: 4
- Protein: 4
- Cholesterol: 5
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Frequently Asked Questions
What exactly is delicata squash, and why is it called “Bohemian” squash?
Delicata is an heirloom gourd with an oblong shape, a forest-green-speckled yellow exterior, and a rich, creamy texture reminiscent of sweet potato. It is commonly nicknamed Bohemian squash, and its thin skin means you don’t need to peel it before slicing — just halve it lengthwise, seed it, and cut into 1/2-inch half-moons. 
Can I make any components of this salad ahead of time?
Yes — the notes say you can roast the squash (400°F for 20 minutes, flipping halfway) and whisk together the cider vinaigrette in advance; just keep them separate and toss with the greens, apple, walnuts, and Parmesan right before serving, as the salad is best eaten fresh.
Can I swap the Golden Delicious apple for another variety?
The notes confirm that any sweet apple variety works in place of the Golden Delicious called for in the recipe.
