Delicata Squash: Delicata squash is the star ingredient here, but if you don’t have access to it, you may also use butternut squash or sweet potatoes.

Ground Paprika & Red Pepper Flakes: I like using a pinch of ground paprika and crushed red pepper flakes to add a bit of heat. However, if you don’t like spice or heat, feel free to leave these two out instead.

Salad Greens: I used a store-bought packet with a mix of different salad greens (you can use arugula, spinach, or any greens you enjoy).

Cheese: I used dairy-free cheese to keep this recipe dairy-free and vegan. However, if you are not lactose-intolerant, go ahead and use regular cheese instead (you can use softer cheeses such as gouda, feta or brie, or harder cheeses such as parmesan or Swiss cheese).

Balsamic Vinegar: I used balsamic vinegar to make a balsamic dressing, but you can also use apple cider vinegar or lemon juice to get a tangy dressing as well. 

Dried Cranberries: Since this is a fall salad, I added a sprinkle of dried cranberries to add to the festive feel as well as to add some natural sweetness. Alternatively, you can also use dried blueberries or raisins.

Storing: It’s best to store the cooked delicata squash separately from the other ingredients, but if the salad has already been dressed and tossed together, place the salad in an airtight container and store in the refrigerator for up to 2 days.

Inspired by: Not Without Salt