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Home » Type » Side Dishes » Roasted Delicata Squash Salad with Cinnamon-Toasted Hazelnuts and Pomegranate {Gluten-Free}

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

November 14, 2016 by Faith 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

Filed Under: Gluten Free, Side Dishes Tagged: Autumn, Cinnamon, Cooking Light, Delicata Squash, Fall, Gluten-Free, Grain-Free, Hazelnut, Holiday Side Dish Inspiration, Pomegranate, Recipes, Salads, Side Dishes, Stella Fontinella Cheese, Winter Squash

Comments

  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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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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