Roasted Squash Salad Recipe

All about that dressing.
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Easy, fresh salad with a dressing to die for. 


For the Dressing

  • 2 tbs vegan mayo
  • 2 tbs Unsweetened Probiotic Dairy Free Yogurt
  • 1 1⁄2 tsp dijon mustard
  • 1 1⁄2 tsp maple syrup
  • 1tbs + 1 tsp fresh lemon juice
  • salt and pepper, to taste
  • 1 1⁄2 tbs olive oil
  • 2 tsp chopped tarragon

For the Salad

  • 1 delicata squash, cut in half, deseeded, and sliced into 1/4-inch segments 2 tsp olive oil
  • salt and freshly ground black pepper
  • 2 persimmons, peeled and quartered
  • 1⁄2 cup pomegranate seeds
  • 4-5 heaping cups of mixed greens 1⁄2 cup pecans halves


Preheat oven to 425° F.

Scatter delicata squash slices into a single layer on a baking sheet lined with parchment paper. Drizzle with 2 tsp olive oil and season with salt and pepper; toss to coat.

Place in the oven and roast for 20-25 minutes, tossing once during cooking, until squash is tender. Remove from oven and allow the squash to cool.

Combine the mayo, yogurt, mustard, maple syrup, lemon juice, a pinch of salt and pepper in a medium bowl, and whisk to combine. While continuously whisking, slowly pour in the olive oil in a steady stream. Once combined, whisk in the tarragon. Taste the dressing and add any additional salt or pepper as needed. Set the dressing aside until ready to use.

In a large bowl toss together the mixed greens, persimmons, pomegranate seeds, and chopped pecans. Add about 1/2 of the dressing, tossing to coat. Toss in remaining dressing as needed.

Divide between 4 salad bowls and enjoy!