Roasted Delicata Squash Salad with Taggiasca Olive Oil

Roasted delicata squash salad with burrata, arugula and Stock Family Orchard Taggiasca olive oil — Roasted delicata squash, burrata and arugula with a Taggiasca olive oil finish. Recipe photography is illustrative.

Roasted delicata squash salad brings together caramelized squash, peppery arugula, creamy burrata, pomegranate and toasted pepitas. A finishing drizzle of Stock Family Orchard Taggiasca extra virgin olive oil keeps its mild, fruity flavor noticeable. The orchard describes this estate-grown Newcastle oil as buttery, with almond and subtle floral notes—an easy match for sweet fall squash and tart lemon.

At a glance

Serves: 4 as a light meal or 6 as a side
Prep: 15 minutes
Cook: 25–30 minutes
Total: about 45 minutes
Oven: 425°F

Quick answer: To make roasted delicata squash salad, cut two delicata squash into half-moons, roast them with Taggiasca olive oil until tender and browned, then layer them over arugula with burrata, pomegranate and pepitas. Finish with lemon and a fresh spoonful of the oil just before serving.

Why Taggiasca works in this fall salad

Delicata squash becomes sweet at its browned edges. Burrata adds richness, while lemon and pomegranate keep the plate bright. Taggiasca has a gentler profile than the orchard’s peppery Picual or Coratina. Use part of it for roasting and save one tablespoon to add after cooking, when its fruit and almond notes are easier to taste. Check the current Taggiasca shop page for availability and bottle details.

Delicata squash, burrata, arugula, pomegranate, pepitas and a Taggiasca olive oil bottle — The ingredients for the salad, with the Taggiasca bottle upright and its label facing forward.

Ingredients for roasted delicata squash salad

2 medium delicata squash, about 2 pounds total
3 tablespoons Stock Family Orchard Taggiasca extra virgin olive oil, divided
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
4 packed cups baby arugula
8 ounces burrata, drained
1/3 cup pomegranate arils
1/4 cup toasted pumpkin seeds (pepitas)
1 tablespoon fresh lemon juice, plus wedges to serve
Optional: 1 teaspoon finely grated lemon zest

How to make the salad

Heat the oven. Set it to 425°F and line a large rimmed sheet pan with parchment. Give the squash room to brown; use two pans if your slices would overlap.
Prepare the squash. Wash and dry it. Trim the ends, halve lengthwise, scoop out the seeds and cut into roughly 1/2-inch half-moons. The thin delicata skin can remain on the slices.
Season. Toss the slices with 2 tablespoons Taggiasca olive oil, the salt and a few grinds of pepper. Spread in one layer on the pan.
Roast. Cook for 25–30 minutes, turning once halfway, until the squash is tender and has browned edges. Ovens and slice thickness vary; look for color and tenderness rather than relying on the clock alone.
Build the salad. Let the squash cool for 5 minutes so it does not wilt the greens immediately. Arrange arugula on a platter, add the squash, and tear the burrata over the top.
Finish and serve. Add pomegranate and pepitas. Spoon on the remaining 1 tablespoon Taggiasca oil and the lemon juice. Add zest if using, taste for salt and serve while the squash is still warm.

Sliced delicata squash on a board beside an upright Stock Family Orchard Taggiasca bottle — Cut similarly sized half-moons so the pieces roast at roughly the same rate.

Caramelized delicata squash on a baking tray with Stock Family Orchard Taggiasca olive oil — Roast until the squash has browned edges and is tender when pierced.

Roasted delicata squash salad tips and variations

Keep it crisp: Toast pepitas in a dry pan over medium heat for a few minutes, stirring often, if they are not already toasted.
Change the greens: Baby spinach is milder than arugula. Use either, but add the warm squash shortly before serving.
Make it dairy-free: Omit the burrata and add avocado or cooked white beans. The result is a variation, not a direct swap in texture.
Serve alongside: Pair this salad with olive oil and rosemary focaccia, or browse the orchard’s other recipes for a larger meal.

Close-up of roasted delicata squash salad with burrata, arugula, pomegranate and pepitas — Dress just before serving so the arugula stays lively and the pepitas stay crisp.

Make-ahead and storage

Roast the squash up to a day ahead, cool it promptly and refrigerate it in a covered container. Keep the greens, burrata, pomegranate and pepitas separate; assemble shortly before serving. Refrigerate leftovers within two hours and use them within 3–4 days, following FoodSafety.gov guidance. The greens and burrata are best fresh, so store leftover components separately when possible.

Frequently asked questions

Do you need to peel delicata squash?

No. Wash it well, remove the seeds and roast the half-moons with the thin skin on. If your squash is unusually large or has a tough rind, check tenderness before serving.

Can I make this roasted delicata squash salad ahead?

Yes. Roast the squash in advance, then keep all components chilled separately. Assemble just before eating to protect the texture of the arugula and pepitas.

Why use Taggiasca olive oil after roasting too?

Roasting uses the oil to coat the squash. A final spoonful lets the orchard’s mild, fruity Taggiasca flavor remain distinct in the finished dish. Taste first; you can use less if the salad already feels well dressed.

Can I replace burrata?

Fresh mozzarella or whipped ricotta works, though the texture will change. For a dairy-free plate, omit the cheese and add avocado or white beans.

Bring the oil to the table

The bottle shown below is the orchard’s actual Taggiasca olive oil. Its mild finish also suits the orchard’s lemon and herb pasta. Learn more about how Stock Family Orchard grows and presses its oils in Our Process.