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    Home » Type » Side Dishes

    Roasted Delicata Squash Salad with Cinnamon-Toasted Hazelnuts and Pomegranate {Gluten-Free}

    Published: Nov 14, 2016 · Modified: Jan 20, 2022 by Faith · This post may contain affiliate links · 6 Comments

    Gluten-free Roasted Delicata Squash with Cinnamon-Toasted Hazelnuts and Pomegranate is a beautiful way to celebrate the flavors of the season.

    roasted-delicata-squash-with-cinnamon-toasted-hazelnuts-and-pomegranate-gluten-free-1

    Of all the possible addictions that people battle, I think winter squash might just take the cake for strangest. But really, I admit 100% that I’m an addict and I may or may not need help, lol.

    Delicata squash in particular is my weakness.

    delicata-squash

    I just about always go for it the same way: roasted with a touch of salt and pepper until it’s gorgeously golden and slightly crispy on one side. Roasting pulls out the sweet earthy notes of the squash and I’m telling you, roasted delicata is more addictive than French fries. Really!

    Now, normally I’ll just slice and roast up a squash, munching on the slices while they’re still hot on the baking tray, and call it a day, but here I took things up a notch. I toasted some hazelnuts with cinnamon and added fresh pomegranate and some crumbled Stella Fontinella cheese and whoa.

    roasted-delicata-squash-with-cinnamon-toasted-hazelnuts-and-pomegranate-gluten-free-2crumbled-stella-fontinella-cheese

    Let’s talk for a quick minute about Stella Fontinella; if you’ve never had it, it’s worth a try. It’s a semi-hard cheese with a nice balance of subtly sweet and sharp flavors. You can shred, slice, or crumble it, and it melts nicely. I find it in the cheese case at Wegmans (as if I needed another reason to love Weggies), but your local artisanal cheese shop may carry it or you can substitute crumbled Parmesan, Romano, Asiago, or even goat cheese if you can’t find it.

    You can serve this salad  on a bed of greens for lunch, or as a side dish for dinner. It’s such a pretty and festive-looking salad, I think it would be a beautiful addition to a holiday meal!

    What’s your favorite kind of winter squash?

    Want to learn more about winter squash? Check out this guide on Cooking Light!

    roasted-delicata-squash-with-cinnamon-toasted-hazelnuts-and-pomegranate-gluten-free-3

    Print
    Roasted Delicata Squash Salad with Cinnamon-Toasted Hazelnuts and Pomegranate {Gluten-Free}
    Prep time:  10 mins
    Cook time:  25 mins
    Total time:  35 mins
    Yield: 2 servings
     
    Gluten-free Roasted Delicata Squash with Cinnamon-Toasted Hazelnuts and Pomegranate is a beautiful way to celebrate the flavors of the season.
    Ingredients
    • 1 (1 to 1¼ lbs/455 to 570 g) delicata squash, ends trimmed, halved lengthwise, and sliced into about ⅓-inch/8.5 mm slices (no need to peel)
    • 2 tablespoons avocado oil
    • ¼ teaspoon each salt and black pepper
    • 2 tablespoons chopped hazelnuts
    • ⅛ teaspoon ground cinnamon
    • 4 tablespoons pomegranate arils
    • 1 oz (30 g) crumbled Stella Fontinella cheese
    • 1 sprig fresh parsley, thinly sliced
    Instructions
    1. Preheat the oven to 425F. Toss together the squash, oil, salt, and pepper, and spread it out on a large baking sheet. Roast until golden on the bottom, about 25 minutes. (I don’t flip it.)
    2. Meanwhile, toast the hazelnuts and cinnamon in a medium skillet over medium heat until fragrant, about 2 to 3 minutes, stirring frequently.
    3. Transfer the squash to a serving platter and top with the cinnamon-toasted hazelnuts, pomegranate arils, crumbled cheese, and parsley.
    4. Serve.
    3.3.3070

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    Reader Interactions

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    1. Laura | Tutti Dolci says

      November 17, 2016 at 11:26 pm

      I love roasted squash and that topping is beautiful! Perfect fall side dish!

      Reply
    2. Marissa says

      November 17, 2016 at 3:11 pm

      I'm with you, Faith. I love Delicata so much and most of the time we eat it with nothing, skin and all with no salt and pepper. It's just that good.

      But I love how you've dressed it up here - sweet, tangy, salty - what a delicious and beautiful dish.

      Reply
    3. Susan says

      November 14, 2016 at 10:15 am

      This sounds really good. I experiment with food all the time, but somehow have never tried delicata squash. Actually, the only kinds of winter squash I've had are spaghetti, acorn and butternut. Butternut is my favorite of those. Definitely need to try delicata.

      Reply
    4. Diane says

      November 14, 2016 at 8:54 am

      This looks delightful and will certainly be trying it. Thanks Diane PS. Your captcha is very difficult this is ow my 3rd try!

      Reply
      • Faith says

        November 14, 2016 at 11:25 am

        Diane, Hope you enjoy this dish! Thanks for letting me know about the captcha, I'll look into it and I apologize for the inconvenience.

        Reply
    5. Rosa says

      November 14, 2016 at 6:16 am

      So delicious looking! I'd eat this salad anytime.

      Cheers,

      Rosa

      Reply

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    Hi, I'm Faith!

    I’m the writer, recipe developer, photographer, and food stylist behind An Edible Mosaic. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had. Welcome to An Edible Mosaic!

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