This roasted delicata squash and fennel salad with pomegranate has all the flavor, color, and holiday vibes! I often grow delicata squash in our garden. I love its size, flavor, and texture and it does not require any peeling as its skin is quite thin and tender. And it is no secret that I love fennel! It really shines here, paired with Ras el Hanut, a warm and aromatic Moroccan spice blend that ties all the flavors together (it’s easy to find at most grocery stores!)
Roasting the vegetables brings that cozy, comforting depth, while pomegranate seeds add a little pop and boost of antioxidants. Fresh orange and cilantro brighten every bite, and a sprinkle of pumpkin seeds adds a nourishing crunch. This warm salad has become a favorite on our table, and I hope it makes its way to yours, too! Serve warm or at room temperature for an easy make-ahead side.
Step by Step Instructions for Roasted Delicata Squash and Fennel Salad with Pomegranate
Gather all ingredients: Delicata squash, fennel, red onion, pomegranate, pumpkin seeds, orange, cilantro, ras el hanout, fine sea salt, black pepper, extra virgin olive oil.
In a large bowl, combine the sliced squash, fennel, red onion, olive oil, Ras el Hanout, fine sea salt, and black pepper. Toss to evenly coat the vegetables.
Spread the vegetables onto your prepared baking sheet and roast for 30 minutes, stirring once or twice along the way, or until the vegetables are lightly golden and tender.
Toast pumpkin seeds in a skillet until fragrant, about 5 minutes.
Segment the orange.
If you have a whole pomegranate, halve it and tap with a spoon to release seeds.
To serve, transfer the roasted vegetables onto a platter...
...add orange segments and squeeze the remaining core over the salad, drizzle with olive oil, then top with pumpkin seeds, pomegranate, and cilantro.
Roasted Delicata Squash and Fennel Salad with Pomegranate
This roasted delicata squash and fennel salad gets tossed with warming Ras el Hanut, bright pomegranate, and crunchy pumpkin seeds. Serve warm or at room temperature.
6
servings20
minutes30
minutesKeep the screen of your device on
Ingredients
1 delicata squash (about 1 lb), cut into ¼ inch rings and seeded*
1 fennel bulb, thinly sliced (trimmed: green tops removed and a thin slice off the bottom; keep the root if it’s not too tough)
1 red onion, roughly chopped
3 Tbsp extra virgin olive oil (plus extra for garnish)
1 tsp Ras el Hanout
1/2 tsp fine sea salt
pinch freshly ground black pepper (optional)**
1 orange
3 Tbsp pomegranate seeds***
3 Tbsp pumpkin seeds
2 Tbsp chopped cilantro
Directions
- Preheat your oven to 375F and position a rack in the center. Line a baking sheet with parchment paper.
- In a large bowl, combine the sliced squash, fennel, red onion, olive oil, Ras el Hanout, fine sea salt, and black pepper. Toss to evenly coat the vegetables. Spread them onto your prepared baking sheet and roast for 30-40 minutes, stirring once or twice along the way, or until the vegetables are lightly golden and tender. Remove from the oven and let cool slightly.
- In the meantime, heat a small skillet over medium heat. Add the pumpkin seeds and toast, stirring frequently, until they are lightly puffed and fragrant, about 5 minutes.
- To segment the orange, Using a sharp knife, slice off the top and bottom of the orange. Stand it upright and carefully cut downward along the curve of the fruit to remove the peel and all of the white pith. Once the flesh is exposed, hold the orange over a bowl and carefully cut between the membranes to release clean segments. You’ll be left with the center core and membrane structure - set this aside, as you’ll squeeze it over the salad for extra fresh juice.
- To serve, transfer the roasted vegetables to a platter or bowl and tuck in the orange segments. Squeeze the remaining orange core over the salad (you'll get about a teaspoon of juice), then drizzle lightly with extra virgin olive oil. Sprinkle with the toasted pumpkin seeds, pomegranate seeds, and chopped cilantro. Enjoy!
Notes
- *I love using delicata squash here - its slender shape, tender skin, and slightly nutty flavor make it perfect, but you can absolutely swap in butternut or acorn squash if needed.
- **Ras el Hanout already contains some black pepper and different blends contain varying amounts of it. I like to add a little extra pepper, but feel free to leave it out, based on your personal preference.
- ***I find the easiest way to remove pomegranate seeds is to cut the pomegranate in half horizontally, hold one half over a medium bowl, and tap the back with a wooden spoon to release the seeds. Remove any pith.
