Roasted Delicata and Burrata Salad

This roasted delicata squash and burrata salad is the kind of recipe you'll turn to again and again during fall. It's simple enough for a busy weeknight but looks impressive enough for company. The sweet, caramelized edges of roasted delicata squash pair perfectly with the cool, creamy burrata cheese. A bright lemon vinaigrette ties everything together, and the whole thing comes together in about 30 minutes.

If you're looking for an easy dinner salad that feels special without a lot of fuss, this is it. Delicata squash is a fall favorite because you don't even need to peel it – the skin is tender and edible. That means less prep work and more time enjoying your meal. Plus, the combination of warm roasted vegetables and cold, creamy cheese is just irresistible.

This salad works as a main dish for a light dinner, or you can serve it alongside roasted chicken or fish for a heartier meal. It's also naturally gluten-free and can easily be made vegetarian or vegan with a few swaps.

Why You'll Love This Recipe

• 30-minute meal: From start to finish, this salad is ready in about half an hour. Perfect for hectic weeknights when you want something delicious without spending hours in the kitchen.
• No peeling required: Delicata squash has tender, edible skin. Just slice it, scoop out the seeds, and roast. That's one less step than with butternut or acorn squash.
• Sweet and savory balance: The caramelized roasted squash, creamy burrata, tangy vinaigrette, and crunchy toasted pepitas create a perfect harmony of flavors and textures.
• Beginner-friendly: Simple techniques and easy-to-find ingredients make this recipe accessible for any home cook. If you can cut a squash and whisk a dressing, you can make this.
• Make-ahead components: You can roast the squash and make the dressing up to 2 days ahead, then just assemble when ready to serve. Great for meal prep or entertaining.
• Crowd-pleaser: Even picky eaters tend to love the sweet squash and mild cheese. It's a reliable dish for family dinners or holiday gatherings.
• Naturally gluten-free: This recipe is naturally free of gluten, so it works for guests with dietary restrictions. Just check that your vinegar is gluten-free.

Ingredients

For the roasted delicata squash:

• 2 medium delicata squash (about 1½ pounds total) – Look for firm squash with minimal blemishes. The edible skin means no peeling required.
• 2 tablespoons olive oil – Helps the squash caramelize and get crispy edges.
• ½ teaspoon salt – Enhances the natural sweetness.
• ¼ teaspoon black pepper – Adds a subtle warmth.
• ½ teaspoon smoked paprika (optional) – Adds a lovely smoky depth that complements the sweetness.

For the salad:

• 8 ounces fresh burrata cheese (about 2 balls) – Burrata is a fresh mozzarella with a creamy center. Let it come to room temperature for best texture.
• 5 ounces mixed greens or arugula – Arugula adds a peppery bite that balances the sweet squash. Mixed greens work too.
• ¼ cup toasted pepitas (pumpkin seeds) – Adds crunch. You can toast them in a dry skillet over medium heat for 2-3 minutes.
• ¼ cup dried cranberries – Tart pops of sweetness. Use unsweetened if you prefer less sugar.
• Optional: ½ cup shaved Parmesan – Adds salty, nutty flavor. Omit for dairy-free.

For the lemon vinaigrette:

• 3 tablespoons extra-virgin olive oil – Use a good-quality oil for the best flavor.
• 2 tablespoons fresh lemon juice (from about 1 lemon) – Fresh is much brighter than bottled.
• 1 teaspoon Dijon mustard – Helps emulsify the dressing and adds tang.
• ½ teaspoon honey or maple syrup – Balances the acidity.
• ¼ teaspoon salt – Adjust to taste.
• Pinch black pepper – Freshly ground is best.

Optional Substitutions

• Squash: If you can't find delicata, use butternut squash, acorn squash, or even sweet potatoes. Peel butternut and acorn before roasting. Adjust roasting time as needed – butternut may take 5-10 minutes longer.
• Cheese: Burrata can be replaced with fresh mozzarella (look for the balls packed in water), goat cheese (for tang), or feta (for saltiness). Each changes the flavor but still works well.
• Greens: Swap arugula or mixed greens for spinach, baby kale, or even chopped romaine. Spinach wilts slightly when warm squash is added, which is lovely.
• Nuts/seeds: Toasted pecans, walnuts, or almonds are great substitutes for pepitas. If you have a nut allergy, sunflower seeds are a good alternative.
• Dried fruit: Dried cherries, chopped dried apricots, or golden raisins can replace cranberries. Each brings its own sweetness.
• Dressing: A balsamic vinaigrette (balsamic vinegar + olive oil) works well. Or try a simple tahini dressing for a creamy, nutty twist.
• Vegan option: Omit the burrata and add ½ cup toasted chickpeas or ¼ cup vegan feta for protein. Use maple syrup instead of honey in the dressing.

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Prepare the squash: Wash the delicata squash well (the skin is edible). Cut off the stem and tip ends. Slice each squash in half lengthwise, then use a spoon to scoop out the seeds and stringy pulp. Slice the halves into ½-inch-thick half-moons.
3. Season the squash: In a large bowl, toss the squash slices with 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and smoked paprika (if using). Spread in a single layer on the prepared baking sheet. Avoid overcrowding – use two sheets if needed for even roasting.
4. Roast the squash: Bake for 20-25 minutes, flipping halfway through, until the squash is tender and edges are golden brown and caramelized. Remove from the oven and let cool slightly, about 5 minutes.
5. Make the dressing: While the squash roasts, whisk together the lemon vinaigrette ingredients in a small bowl – olive oil, lemon juice, Dijon, honey, salt, and pepper. Alternatively, shake in a jar. Taste and adjust seasonings as needed.
6. Toast the pepitas: In a small dry skillet over medium heat, toast the pepitas for 2-3 minutes, shaking the pan frequently, until fragrant and lightly browned. Be careful not to burn. Set aside.
7. Assemble the salad: In a large serving bowl or platter, arrange the mixed greens or arugula. Drizzle about half the dressing over the greens and toss gently.
8. Top with squash and cheese: Scatter the warm roasted squash over the greens. Tear or cut the burrata into pieces and place on top. The warmth of the squash will slightly soften the burrata, making it extra creamy.
9. Add toppings and serve: Sprinkle the toasted pepitas and dried cranberries over the salad. If using shaved Parmesan, add it now. Drizzle the remaining dressing over the top. Serve immediately while the squash is still warm.

Pro Tips

• Don't skip the roasting step: Caramelizing the squash brings out its natural sweetness and creates a beautiful texture. Make sure the squash is in a single layer and give it space – crowded squash steams instead of roasts.
• Room temperature burrata: Let the burrata sit at room temperature for 15-20 minutes before serving. Cold burrata won't have the same creamy, luscious texture.
• Warm vs. cold salad: This salad is best when the squash is warm and the burrata is cool – it creates a wonderful temperature contrast. If you've prepped ahead, you can quickly reheat the squash in a skillet or microwave before assembling.
• Toast nuts and seeds fresh: Stale pepitas won't add the crunch you want. Toast them just before serving for maximum flavor and texture.
• Adjust acidity: The dressing should be bright and tangy. Taste your lemon juice – if it's especially tart, you may need a little extra honey or maple syrup.
• Make it a meal: Add a protein like grilled chicken, roasted chickpeas, or sliced steak to turn this into a heartier dinner.
• Use a wide platter: Spreading the salad on a large platter instead of a deep bowl makes for prettier presentation and easier mixing.
• Prep ingredients ahead: Roast the squash up to 2 days in advance and store in the fridge. Make the dressing up to a week ahead. Assemble just before serving.

Variations and Substitutions

• Add protein: Top with grilled chicken, seared salmon, roasted chickpeas, or sliced steak. For a vegetarian option, add crispy tofu or a handful of chickpeas.
• Grain bowl version: Serve the roasted squash and burrata over cooked farro, quinoa, or wild rice. The grains add heartiness and make it a complete meal.
• Extra crunch: Add a handful of chopped toasted almonds or pecans. Or use pomegranate arils instead of dried cranberries for a fresh, juicy burst.
• Herb boost: Sprinkle fresh chopped basil, parsley, or thyme over the salad just before serving. The herbs add a fresh, aromatic layer.
• Spicy kick: Add a pinch of red pepper flakes to the dressing or sprinkle Aleppo pepper flakes over the finished salad for gentle heat.
• Roasted vegetable mix: Toss in roasted Brussels sprouts halves or roasted sweet potato cubes with the squash. Great for using leftover roasted veggies.
• Creamy dressing alternative: Swap the vinaigrette for a lemon-tahini dressing. Whisk together ¼ cup tahini, 2 tablespoons lemon juice, 1 tablespoon maple syrup, and 3-4 tablespoons water until smooth. Season with salt.
• Low-carb/keto: Omit the dried cranberries and use more pepitas or walnuts. The squash is slightly higher in carbs, so you may want to limit portion size. The burrata and dressing are naturally low-carb.

Storage and Reheating

Fridge

Store leftover salad components separately for best results. The roasted squash, dressing, and any add-ins can be refrigerated in airtight containers for up to 3 days. Once the salad is assembled with greens and burrata, it's best enjoyed immediately. If you have leftovers, remove the burrata (it can become watery) and store the greens and squash separately.

Freezer

Freezing is not recommended for this salad. The greens and burrata will not thaw well – greens become wilted and mushy, and burrata loses its creamy texture. If you have leftover roasted squash, you can freeze it in a freezer-safe bag for up to 2 months. Thaw in the fridge and reheat before adding to fresh greens.

Reheating

To reheat the roasted squash, place it in a single layer on a baking sheet and warm in a 350°F oven for 5-7 minutes, or microwave in 30-second intervals until just heated. Avoid overheating, as it can become dry. Do not reheat the burrata or greens – add them fresh to the warmed squash.

FAQ

Can I use another type of squash?

Absolutely. Butternut, acorn, or even kabocha squash work well. Keep in mind that butternut and acorn need to be peeled before roasting. Adjust cooking time as needed – butternut may take a few minutes longer, while acorn may cook faster.

Do I have to peel delicata squash?

No! The skin of delicata squash is thin, tender, and completely edible when cooked. That's one of the best things about this squash – no peeling required. Just wash it well before slicing.

Can I make this salad ahead of time?

You can prep components ahead. Roast the squash and make the dressing up to 2 days ahead, and store separately in the fridge. Toast the pepitas up to a week ahead. Assemble the salad right before serving to keep the greens crisp and the burrata creamy.

What if I can't find burrata cheese?

Fresh mozzarella is the easiest substitute. It's less creamy but still delicious. You can also use goat cheese (for tang) or feta (for saltiness) – both work well with roasted squash.

Is this salad gluten-free?

Yes, as written, this salad is naturally gluten-free. However, if you have celiac or a serious gluten intolerance, double-check that your Dijon mustard and vinegar are certified gluten-free, as some brands may contain trace amounts.

Can I add a protein to make it a full meal?

Definitely. Grilled chicken, roasted chickpeas, seared tofu, or sliced steak are all excellent additions. The salad is also hearty enough to serve as a main dish for lunch or a light dinner on its own.

How do I tell when the squash is done?

The squash is done when it's fork-tender and the edges are golden brown and slightly caramelized. The flesh should yield easily to a fork. If it's still hard in the center, roast another 5 minutes and check again.

What can I use instead of pepitas?

Toasted pumpkin seeds (pepitas) are the classic, but you can use any nut or seed you like. Toasted walnuts, pecans, almonds, sunflower seeds, or even pine nuts are all great. Toast them lightly first for the best flavor.