Balsamic-Roasted Delicata Squash Salad

This grain-forward delicata squash salad is packed full of fresh flavors that will tantalize your taste buds and keep a rumbling tummy satisfied. The base of chewy quinoa is tossed with plump cherry tomatoes, hearty white beans, and tender balsamic-glazed squash to create a vibrant medley of good-for-you ingredients. A sweet and savory balsamic vinaigrette is drizzled on top to meld everything together while fresh basil adds a bright herbal note to the dish. Perfect for serving alongside a creamy soup, this filling salad is an easy and tasty meal that delivers maximum flavor with minimal effort.

For more delicata squash recipes, check out these tasty ideas:

By Nancy Macklin, RDN,


  • 2 lb. delicata squash, trimmed, sliced into ½-inch rings, seeds removed
  • ⅔ cup balsamic vinegar
  • ¼ cup lemon juice
  • 2 tablespoons Dijon mustard
  • 4 cups multicolor cherry tomatoes, halved
  • 4 cups cooked tricolor quinoa, seasoned with sea salt and freshly ground black pepper
  • 2 15-oz. cans no-salt-added cannellini beans, rinsed and drained (3 cups)
  • 2 cups fresh basil leaves or baby arugula
  • 4 cloves garlic, minced
  • ½ teaspoon onion powder


  • Preheat oven to 400°F. Line a 15×10- inch baking pan with parchment paper or a silicone baking mat. Place squash in a single layer in pan. In a small bowl whisk together balsamic vinegar, lemon juice, mustard, and ¼ cup water. Brush 2 tablespoons of the mixture over squash, reserving the remaining balsamic mixture for dressing. Roast squash 30 to 35 minutes or until tender. Cool in pan on a wire rack.
  • On a serving platter layer half each of the cooled squash, tomatoes, quinoa, beans, and basil. Repeat layers.
  • Whisk garlic and onion powder into the remaining balsamic mixture. Drizzle over salad.

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About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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