It’s time for all the Fall foods, including a Fall-inspired salad with roasted winter squash and a cranberry balsamic vinaigrette.

When September rolls around, the grocery stores start to carry one of my favorite winter squash: the delicata squash. If you’re not sure what I’m talking about, look for a cylindrical yellow squash with lengthwise green stripes. To prepare, carefully cut in half lengthwise, scoop out the seeds, then slice into 1 inch pieces. No need to peel because the skin is edible! Roast it up in a little bit of oil, salt, and pepper, and it is absolutely delicious.

Cranberry balsamic vinaigrette is easy to whip up, and is the perfect use for any leftover cranberry sauce! To further the Fall theme, I added dried cranberries and roasted pumpkin seeds. Last but not least, creamy goat cheese!

This can be an impressive salad to serve alongside a meal, or can stand alone as a meal. The squash and greens provide satiating fiber, while pumpkin seeds and goat cheese provide protein for a rounded meal.

Delicata Squash Salad with Cranberry Balsamic Dressing

Course: Appetizers and Snacks, Main Dish, Salad, Side Dish
Cuisine: American, Gluten Free
Keyword: Fall
Condition: Cancer, Chronic Kidney Disease, Diabetes, Heart Health, Nut Free, PCOS, Vegetarian
Servings: 4 servings


  • 2 delicata squash
  • 2 tsp avocado oil
  • salt and pepper
  • 2 tbsp cranberry sauce
  • 2 tbsp balsamic vinegar
  • 2 tsp dijon mustard
  • 1/4 cup olive oil
  • 8 cups spinach baby
  • 4 oz goat cheese crumbled
  • 1/3 cup pumpkin seeds
  • 1/3 cup cranberries dried


  • Preheat oven to 425° F.
  • Cut off the ends of the squash. Carefully cut the squash in half lengthwise. Scoop out the seeds, then cut squash into 1/2 inch pieces.
  • Place squash pieces into a large bowl and toss in avocado oil, salt and pepper, and spread onto a baking sheet. Bake squash until golden brown, about 20-30 minutes, turning halfway through.
  • In a separate bowl, combine cranberry sauce, balsamic vinegar, dijon mustard, olive oil, and a pinch of black pepper. Either whisk or use an immersion blender to blend until smooth. Set aside.
  • In 4 bowls, place 2 cups of greens in each. Top with delicata squash, goat cheese, pumpkin seeds, and dried cranberries. Drizzle with dressing.

Looking for more Fall-inspired recipes? Check out our Chicken Thighs with Cranberries and Butternut Squash for another tasty winter squash recipe. Squash is not just for dinner. Start the day with an Acorn Squash Nest as an alternative to the traditional “egg in a hole.”

Have extra goat cheese and cranberry sauce after making this salad? Our Cranberry and Goat Cheese Flatbread with Thyme is an easy but delicious appetizer or entree.

Getting ready for Halloween? We have spooky and delicious Halloween vegan treats!

Have you tried this salad? Let us know what you thought!


An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.