Squash, pomegranate seeds and lettuce on a white plate with a side of toast.
Roasted delicata squash and apples pair deliciously with pancetta and pomegranate seeds.

Roasted squash and apple salad

Sweet, salty, sour — and delicious! This savory roasted squash and apple salad combines delicata squash, apples, pancetta, wild rice and pomegranate seeds for a perfectly balanced and healthy autumn dinner. 

You don’t have to use delicata squash – butternut squash, acorn squash or even roasted sweet potatoes would be just as yummy. 

Salad on a white plate on a wooden background.
A sprinkling of cojita cheese provides the finishing touch for this sweet, tangy salad.

Here are the ingredients you’ll need for this roasted squash and apple salad:

  •     Delicata, acorn or butternut squash
  •     Apple
  •     Red onion
  •     Pancetta
  •     Pomegranate seeds
  •     Maple syrup
  •     Lemon juice
  •     Balsamic vinegar
  •     Curry powder
  •     Fresh rosemary and thyme
  •     Wild rice 
  •     Cojita or feta cheese
  •     Lettuce
Squash, apple, pancetta salad with pomegranate seeds
If you can’t find delicata squash, you can substitute butternut or acorn squash or even sweet potatoes.


Recipe by Nana JanaCourse: SaladsCuisine: AmericanDifficulty: Medium

This savory roasted squash and apple salad is perfect for an autumn meal.


  • 2 cups of delicata or acorn squash, cut into 2-inch pieces     

  • 2 small apples, cut into 2-inch slices

  • 1/4 of a red onion, sliced

  • 6 ounces pancetta, finely diced

  • 1/3 cup pomegranate seeds

  • 4 1/2 tablespoons of maple syrup, separated

  • 2 1/2 tablespoons freshly squeezed lemon juice

  • 4 tablespoons balsamic vinegar, separated

  • 1 tablespoon curry powder

  • 2 tablespoons each of fresh rosemary and thyme

  • 1 cup cooked wild rice (cooked according to directions on package)

  • 3 tablespoons cojita cheese (or feta, if you prefer)

  • Lettuce


  • To roast squash, apples, onions and pancetta: Preheat oven to 350 degrees. Spread squash, apples and onion slices onto a sheet pan. Drizzle 2 tablespoons balsamic vinegar and 2 tablespoons maple syrup over them and stir to coat the fruit and veggies. Season with 1 tablespoon curry powder plus salt and pepper to taste. Add rosemary and thyme. Sprinkle pancetta over the mixture. Roast for 30 minutes.
  • To make salad dressing: In a shaker or mason jar, combine 2 tablespoons balsamic vinegar, 2 1/2 tablespoons lemon juice and 2 1/2 tablespoons maple syrup. Shake well.
  • To assemble salad: Spread lettuce onto plate. Add about 1/4 cup of wild rice and about one-fourth of the roasted veggies and pancetta to plate. Drizzle dressing on salad and top with pomegranate seeds and a shaving of cojita cheese. 


Squash, apples, onions and pancetta on a roasting pan.
Squash, apples, onions and pancetta ready for roasting.

Did you know?

Squash is actually classified as a fruit, not a vegetable, because it starts as a flower and has seeds. Squash is also very good for you. Read about the health benefits of squash in this article from the Cleveland Clinic.

Lemon, maple syrup and balsamic vinegar salad dressing
This lemon, maple syrup and balsamic vinegar salad dressing is perfect for an autumn salad.

If you want to pair this salad with a delicious cocktail, try this spicy pomegranate mule. The flavors are perfect together.

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