Simple Roasted Delicata Squash Salad with Fennel and Radicchio
on Nov 20, 2025
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This Simple Roasted Delicata Squash Salad with Fennel and Radicchio is full of flavor, texture, and crunch! The salad is paired with a Cara Cara Orange White Balsamic Vinaigrette, which adds tang and depth to this salad.
If you’re looking for more salad recipes, check out our Easy 5 Ingredient Citrus Avocado Salad Recipe with Chili Crisp and Horseradish Kale Caesar Salad.
Why You’ll Love This Recipe
- The roasted delicata squash adds sweetness and creaminess to this salad
- Comes together in under 30 minutes
- Has fewer than 10 ingredients
- Easy to scale servings and prep ahead
- A great use of seasonal produce
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- Delicata Squash: We are roasting the squash in extra-virgin olive oil, kosher salt, and freshly ground black pepper.
- Fennel: Thinly sliced fennel and fennel fronds are added to the salad.
- Raddichio: This adds bitterness, color, and crunch to the salad.
- Cara Cara Orange Vinaigrette: The Vinaigrette is a simple whisk of cara cara orange juice, white balsamic vinegar, Dijon mustard, salt, and pepper emulsified with olive oil.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Orange Substitutions: You can swap the cara cara orange with blood orange or navel oranges.
- Vinegar Substitutions: Swap with apple cider vinegar or sherry vinegar if you don’t have white balsamic.
- Salad Additions: Add your favorite toppings such as arugula, cranberries, goat cheese, or nuts!
- Prep: You can prepare this ahead of time and assemble the vinaigrette when it’s time to serve.
- Storing: Store the leftover salad, with the salad vinaigrette separate, in an airtight container in the refrigerator for up to 2 days.
How to Make Delicata Squash Salad
Step 1: On a sheet tray lined with parchment, roast your prepared squash with salt, pepper, and olive oil.
Step 2: In a deli container, add all your salad vinaigrette components, close, and shake until completely emulsified.
Step 3: On a platter, assemble your radicchio, fennel, and fennel fronds.
Step 4: Nestle in and top with the roasted squash, finishing with a heaping drizzle of your vinaigrette.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with this delicata squash salad? We have you covered!
- To serve with a main dish, pair with Juicy Oven Roasted Turkey Breast with Brown Sugar and Butter, or No Fail Prime Rib Roast with Au Jus Sauce.
- For a Thanksgiving feast, serve with Creme Fraiche Mashed Potatoes, Easy Sautéed Haricots Verts with Shallots, and Garlic Rosemary Turkey Gravy.
Delicata Squash Salad FAQs
No, you do not need to peel delicata squash. It is one of the few squashes that can be roasted and eaten with the skin on.
You can add your favorite proteins, such as shrimp or shredded chicken.
Yes, you can definitely eat the skin on delicata squash! Unlike other squashes, this squash’s skin is edible.
More Salad Recipes
If you do make this Delicata Squash Salad recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
Simple Roasted Delicata Squash Salad with Fennel and Radicchio
Ingredients
Roasted Delicata Squash Salad
- 1 medium delicata squash, halved, seeded, and sliced into half-moons
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 medium head of radicchio, carefully torn into leaves
- 1 large bulb of fennel, thinly sliced, fronds reserved
Cara Cara Orange and White Balsamic Vinaigrette
- 1/4 cup freshly squeezed cara cara orange juice
- 1 tablespoon white balsamic vinegar
- 2 teaspoons dijon mustard
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Preheat your oven to 400°F. On a baking sheet lined with parchment paper, add on your squash and season with salt, pepper and extra-virgin olive oil. Roast for 20 to 25 minutes.
- In the meantime, in a deli container or medium bowl, mix your cara cara orange juice, balsamic vinegar, Dijon mustard, salt and pepper. Add your olive oil and whisk well, or shake well to emulsify.
- On a large platter, scatter your radicchio leaves, topping with your sliced fennel and fennel fronds.
- Once the squash is ready, let it cool slightly. Scatter and place the squash over top the radicchio and fennel.
- When ready to serve, generously drizzle over the vinaigrette the salad components, serving any additional vinaigrette on the side.
Notes
- Orange Substitutions: You can swap the cara cara orange with blood orange or navel oranges.
- Vinegar Substitutions: Swap with apple cider vinegar or sherry vinegar if you don’t have white balsamic.
- Salad Additions: Add your favorite toppings such as arugula, cranberries, goat cheese, or nuts!
- Prep: You can prepare this ahead of time and assemble the vinaigrette when it’s time to serve.
- Storing: Store the leftover salad, with the salad vinaigrette separate, in an airtight container in the refrigerator for up to 2 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A special seasonal salad! This one is drizzle over a cara cara and white balsamic dressing. Enjoy!