is mesmerizing.
THE BEST DRESSING.  I used the Apple Poppy Seed Vinaigrette from my Apple Salad recipe that everyone is obsessed with! It’s my go-to dressing that always receives loads of praise and requests every time I make it.
MAKE IT YOUR OWN!This winter salad recipe would be delicious with any of your favorite greens, fruits, nuts or cheeses. I’ve included ideas in the variations section.
PREP AHEAD FRIENDLY.   The dressing can be made up to 5 days ahead of time, the squash can be roasted ahead of time and the other ingredients can be prepared ahead of time and layered in the salad bowl.
 This Squash Salad boasts all your favorite winter ingredients! Let’s take a closer look at what you’ll need (full measurements in the printable recipe card at the bottom of the post):  
For the Salad:
Delicata squash:  You’ll need approximately two pounds – a little more or a little less is fine. Two pounds should be 2-3 medium squash. Delicata squash is commonly available in well-stocked grocery stores, supermarkets, and farmers’ markets, during the fall and winter months. You can find it in the produce section alongside other winter squash varieties. If you don’t see asection dedicated to delicata squash, it is often in a large bin with other gourds. I’ve detailed everything you need to know in my delicata squash recipe
Spring salad mix:  This is my go-to salad base because of its texture, flavor variety. I will often add extra baby arugula.
Apple: Use a sweet apple (Fuji, Honeycrisp, etc.) to complement the tangy feta and punchy red onions.  Slice or chop the apples– totally personal preference.
Pomegranate arils: These add sweet-tart flavor and texture galore to the salad. Purchase a whole pomegranate and seed it yourself or buy just pomegranate seeds in a container.
Pepitas: AKA pumpkin seeds. I recommend using roasted, salted pepitas, as raw pepitas won’t deliver all the flavor.  You can also roast and salt them yourself. 
Cheese: Use your favorite crumbled cheese such as feta, goat cheese or Gorgonzola for its creamy, sharp, salty bite.  I recommend purchasing fresh cheese in a log/block and crumbling it yourself.  It tends to be creamier than purchasing crumbles.
Red onion: The sharpness is needed to cut through the sweetness of the salad. You can chop or thinly slice the onion; use more or less to taste.
Caramelized nuts: I used pecans but you may use any nut you like. The recipe I’ve linked takes just 5 minutes to prepare and is heaven all on its own. You can also purchase caramelize nuts.
FOR THE dressing:
Olive oil:  Use quality extra virgin olive oil for superior flavor.
Apple cider vinegar: A favorite for its fruity tanginess that pairs beautifully with the squash. Opt for reputable brands like Bragg and Spectrum Naturals.
Honey: I suggest clover honey, one of the most popular and widely available types of honey, for its mild sweetness that lets the other flavors shine.
Sugar: Add more or less depending on how sweet you like your dressing, how tangy you vinegar is and how sweet your honey is.
Poppy seeds: These boast a mild, nutty, slightly sweet flavor with a subtle crunch.
Dried minced onions: These dehydrated onions are located with the spices and a favorite in dressings for their longer shelf life and concentrated flavor.
Salt and pepper: All you need to season the dressing; add more or less to taste.
WinTer Salad variations
This winter salad recipe is completely customizable – make it perfect for YOU! Here are a few ideas:
Swap the squash: Use roasted butternut squash cubes, or roasted sweet potatoes instead.
Serve as a plated salad: Place the greens on plates, top with the roasted delicata squash and the remaining salad ingredients. 
Add protein: This winter salad recipe can instantly be made into an entrée salad by adding shrimp, salmon, chicken, steak or pork.
Swap nuts: I used pecans, but caramelized walnuts, almonds, cashews, macadamia nuts would all be tasty. Or, use regular roasted and salted nuts instead of caramelized. 
Swap seeds: Use sunflower seeds, pine nuts or pistachios – just make sure they’re roasted and salted!
Swap pomegranate seeds: Use dried cranberries, dried cherries, or dried apricots.
Add bacon: Cooked and crumbled bacon would be a tasty, salty addition.
Add veggies: Add any veggies such as bell peppers, mushrooms, cucumbers, carrots, broccoli, cauliflower etc.
Swap cheese: Use goat cheese, gorgonzola or another soft and crumbly cheese.
Omit cheese: Keep this recipe dairy-free cheese altogether. 
Add grains: Add cooked brown rice, farro, quinoa, couscous etc. for an additional layer of delectable texture.
Add beets: Roast your own beets (see this Beet Salad recipe for