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This roasted delicata squash salad is the kind of dish that makes the most of fall produce without feeling heavy. Delicata squash is tossed with Pluck Southwest Seasoning and roasted until tender with caramelized edges, while corn roasts alongside it in the husk for a naturally sweet, slightly smoky flavor. The warm squash and corn are layered over peppery arugula and baby spinach with juicy cherry tomatoes, crisp red onion, and roasted pepitas for plenty of contrast in every bite.
What really brings this roasted delicata squash salad together is the creamy Southwest lime dressing. Sour cream or Greek yogurt and mayonnaise create a rich base, while fresh lime juice adds brightness and Pluck Southwest Seasoning brings savory depth and a gentle Southwestern flavor. Serve it as a colorful side for grilled or roasted meats, bring it to a fall gathering, or add your favorite protein to turn it into a satisfying main dish.
15 min
25 min
6
Salad
Ingredients
Roasted Delicata Squash:
1 medium delicata squash
1 1⁄2 tablespoons avocado oil
1 1⁄2 teaspoons Pluck Southwest Seasoning
Salad:
5 ounces baby arugula
5 ounces baby spinach
1 cup cherry tomatoes, halved
1⁄2 cup roasted corn kernels
1⁄4 cup diced red onion
1⁄3 cup roasted pepitas
Creamy Southwest Lime Dressing:
1⁄2 cup sour cream or Greek yogurt
1⁄4 cup mayonnaise
2 tablespoons fresh lime juice
1 teaspoon Pluck Southwest Seasoning, plus more to taste
1–2 tablespoons water, as needed
Salt, to taste
Directions
Step 1: Preheat the oven
Preheat the oven to 425°F. Line a large baking sheet withparchment paper.
Step 2: Prepare the delicata squash
Wash and dry the squash. Cut the squash in halflengthwise. Using a spoon, scoop out and discard the seeds and stringy center.Place each squash half cut-side down and slice crosswise into approximately 1⁄4-inch half-moon slices.
Step 3: Season the squash
Arrange the squash slices on the prepared baking sheet. Drizzlewith avocado oil and sprinkle with Pluck Southwest Seasoning. Toss gently untilevenly coated, then arrange the squash in a single layer.
Step 4: Prepare the corn
Leave the corn on the cob with the husks and silks attached. Placethe corn directly on the oven rack, lengthwise next to the baking sheet with thesquash.
Step 5: Roast the squash and corn
Roast the squash and corn for 20–25 minutes. Turn thesquash halfway through roasting. The squash should be tender and caramelizedaround the edges, and the corn should be tender and roasted inside the husk.
Step 6: Prepare the corn
Carefully remove the corn from the oven and allow it to coolenough to handle. Peel away the husk and silks. Using a sharp knife, carefully cutthe roasted kernels from the cob and set aside.
Step 7: Make the dressing
While the squash and corn are roasting, whisk together the sourcream, mayonnaise, lime juice, and Pluck Southwest Seasoning. Add water, 1tablespoon at a time, until the dressing reaches a smooth consistency that is easyto drizzle. Season with salt and additional Pluck Southwest Seasoning to taste.
Step 8: Prepare the salad
In a large shallow serving bowl or platter, arrange the arugula andbaby spinach. Scatter the cherry tomatoes, roasted corn, and diced red onion overthe greens.
Step 9: Add the roasted squash
Allow the squash to cool for a few minutes, then arrangethe roasted delicata squash over the salad.
Step 10: Finish the Salad & Serve
Sprinkle the roasted pepitas over the salad. For an extra Southwestflavor, lightly sprinkle with additional Pluck Southwest Seasoning, if desired. Drizzle with the creamy Southwest lime dressing just before serving, or servethe dressing alongside. Finish with fresh lime wedges.
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