Arugula, Delicata, and Honeycrisp Salad

October  1, 2011
2 Ratings
  • Serves 4
Author Notes

In my most recent CSA share I got a ton of delicata squash and beautiful baby arugula. A trip to the market surprised me with our first local honeycrisp apples. I made this seasonal salad with the bounty! —meganvt01

Test Kitchen Notes

This is a lovely early fall salad with all the right elements. Though preparing the squash takes a little time, it's worth it to get a nice crisp crust. I love how the sherry vinegar adds a nice zestiness to the dressing. The creamy goat cheese and the crunch of the apple combined with the peppery arugula and the earthy squash make this a perfect starter salad for weeknights and company alike. —TaraT

What You'll Need
  • 2 delicata squash, scrubbed clean, seeds removed, sliced into rings or chunks
  • 1 honeycrisp apple, cored and chopped
  • 4-6 ounces baby arugula, washed
  • 1/4 cup crumbled goat cheese
  • 1 small clove of garlic, pressed or finely minced
  • 1 tablespoon sherry vinegar
  • 3 tablespoons olive oil
  • 1/4 teaspoon Dijon mustard
  1. Salt the delicata squash and let sit for 15 minutes. Pat dry.
  2. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the delicata squash and cook until browned on all sides, about 15 minutes. The squash should be crisp on the outside and tender inside.
  3. Make the vinaigrette: mix the garlic, mustard, and vinegar. Whisk in 2 tablespoons of olive oil. Season with salt and pepper.
  4. Place the cooked squash on a plate. Drizzle with 2 teaspoons of vinaigrette. Toss the goat cheese, arugula, and apples with the vinaigrette and place on top of the squash. Add freshly ground black pepper if desired.

See what other Food52ers are saying.

  • JanetFL
  • TheWimpyVegetarian
  • meganvt01
  • Billie

Recipe by: meganvt01


6 Reviews

Billie November 9, 2020
This was delicious! Thank you for this recipe.😋
Tashipluto October 29, 2013
Made this tonight with kale instead of arugula. Used a combo of good aged cheddar cheese and parm instead of goat cheese -- hey, go with what you've got! Gotta love my 16 yr old twins -- they didn't blink an eye that their Mom was feeding them this for dinner. They gobbled it up. Guess they were hungry. We loved it! Definitely making it again; can't wait to try with goat cheese.
JanetFL September 25, 2012
And now I know what I will do with the Delicata squash that I got this week! Your salad sounds delicious and looks beautiful, Megan!
patti.bigsby November 14, 2011
I made this today, it's Wonderful! Delicata is a real treat to work with, since there is no peeling involved. The tastes and textures blend well, perhaps I will add walnuts or toasted pumpkin seeds next time.Thanks!!
TheWimpyVegetarian October 1, 2011
I love this!! What a great autumn salad! On the menu for this week now. Thanks for posting this!
meganvt01 October 2, 2011
Thanks Suzanne! It really gave our meal that perfect fall feeling :)