The holiday season is a time for indulgence, and this Southwest Delicata Squash Salad offers a bright, satisfying counterpoint to the richer holiday dishes of November and December. It highlights roasted delicata squash tossed in a lightly sweet and smoky seasoning, crunchy toasted pumpkin seeds, bright pickled red onions, and a creamy jalapeño dressing made with pickled jalapeños for a mellow heat. Finished with crumbled cotija and jewel-like pomegranate seeds, this salad feels special enough for a holiday table while still being easy to prepare and hearty enough to serve as a main course.
The squash is cut into half-moons, then roasted with a glaze of maple syrup, a touch of hot sauce, and southwest-style spices like cumin, smoked paprika, and a whisper of cinnamon. The same seasoning coats raw pumpkin seeds (pepitas), which are toasted alongside the squash so each bite includes a pleasant crunch. A creamy jalapeño dressing—smooth, pale green, and similar in texture to ranch—pulls the salad together. It uses pickled jalapeños so the dressing carries bright, tangy flavor without overwhelming heat.
This salad works beautifully as a vegetarian main, a colorful side dish for holiday dinners, or a way to showcase leftovers: add shredded turkey after Thanksgiving or toss in leftover roasted chicken for a quick, hearty meal. The dressing doubles well as a spread for sandwiches or a dip for crudités, so you’ll likely enjoy extra for other uses.
Southwest Delicata Salad with Creamy Jalapeño Dressing
Prep: 10 mins • Cook: 30 mins • Total: 40 mins • Servings: 4 people
Ingredients
For the squash
- 2 Tbsp avocado oil
- 1 Tbsp maple syrup
- 1 tsp hot sauce (chipotle or your favorite)
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp ground cinnamon
- ½ tsp freshly ground black pepper
- 1 tsp kosher salt
- 2 small/medium delicata squash, halved lengthwise, seeds removed and cut into ¼” thick half-moons
- ¼ cup raw pumpkin seeds (pepitas)
For the pickled red onions
- ¼ red onion, thinly sliced (about ½ cup)
- 1 Tbsp red wine vinegar
For the creamy jalapeño dressing
- 2 cloves garlic, roughly chopped
- ¼ cup chopped pickled jalapeños, drained
- ½ cup roughly chopped cilantro, plus extra for garnish
- 2 Tbsp fresh lime juice
- ½ tsp cracked black pepper
- ¾ cup mayonnaise (homemade or store-bought avocado oil mayo)
For the salad
- 6 cups de-ribbed and shredded kale
- 3 cups shredded green cabbage
- Pinch of salt
- ¼ cup pomegranate seeds
- 3 oz crumbled cotija cheese
- 1 medium avocado, sliced
Instructions
- Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper and set aside so the squash can roast evenly.
- In a medium bowl, whisk together the avocado oil, maple syrup, hot sauce, cumin, garlic powder, smoked paprika, cinnamon, black pepper, and kosher salt. Add the delicata squash half-moons and toss until all pieces are well coated. Spread the squash in a single layer across the two prepared baking sheets so they have room to brown and caramelize.
- Place the empty bowl back on the counter, add the raw pumpkin seeds to the bowl, and toss them in any remaining seasoning from the squash to coat.
- Roast the trays of squash for 15 minutes. At the 15-minute mark, give the trays a shake, rotate positions between the racks, and roast for another 10 minutes. After 25 minutes total, remove one tray, push the squash to one side, add the spiced pepitas to the cleared space, and return the tray to the oven for 5 more minutes so the pepitas toast and the squash finishes caramelizing. Remove both trays and let cool briefly.
- While the squash is roasting, prepare the pickled onions by combining the sliced red onion and red wine vinegar in a bowl. Toss and let sit—these will soften and pickle slightly while you finish the rest of the salad.
- Make the creamy jalapeño dressing: place the chopped garlic, drained pickled jalapeños, chopped cilantro, lime juice, cracked black pepper, and mayonnaise into a tall jar or container suitable for an immersion blender. Blend from the bottom up with the immersion blender until smooth and creamy. The dressing should be pale green and velvety.
- Assemble the salad: add the shredded kale and cabbage to the bowl with the pickled onions. Add a pinch of salt and use tongs to massage the greens gently for a minute to soften the fibers. Add the dressing gradually, a tablespoon at a time, tossing until the greens are lightly coated but not saturated.
- Add half of the roasted squash, most of the toasted pepitas, pomegranate seeds, and crumbled cotija cheese to the dressed greens. Gently toss to combine. Transfer the salad to a large serving platter, arrange the remaining squash on top, and garnish with the remaining pomegranate seeds, cotija, sliced avocado, and extra cilantro. Serve immediately.
Serving suggestions: this salad makes a vibrant side dish for holiday meals and pairs exceptionally well with roasted meats. Leftover turkey or shredded chicken can be stirred in for a quick, protein-rich meal. The extra jalapeño dressing is excellent as a sandwich spread or dip.
Notes
- Pickled jalapeños keep the dressing milder than using fresh chiles; adjust quantity to taste if you prefer more heat.
- To save time, the dressing can be made a day ahead and refrigerated; bring to room temperature and stir before using.
- Nutrition information is an approximation; ingredient brands and portion sizes will affect totals.
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Author: Alex Snodgrass
Servings: 4 people
If you enjoyed this recipe, try swapping in different greens or adding roasted sweet potatoes for variation. The combination of roasted delicata squash, toasted pepitas, tangy pickled onions, and creamy jalapeño dressing creates a balanced blend of sweet, smoky, crunchy, and bright flavors that stand out on any table.