Roasted Vegetable Salad with Delicata and Arugula

When it’s cold outside, it can be hard to find salads and veggie-based dishes that feel warming and filling. That’s where this Roasted Vegetable Salad comes in! Full of hearty root veggies, it’ll keep you going all day long.

However, the real star of this dish is the delicata squash! Squash is a great veggie to cook with in winter. Its warm, custardy texture is deeply comforting when you’re feeling a little chilled.

And delicata squash is full of benefits: it’s high in fiber, which can help normalize bowel movements and lower bad cholesterol. It also has vitamin A, which helps with eye health, and immunity-boosting vitamin C. And it’s super easy to prep because you can eat the skin!

And since the publication of our second edition Conscious Cleanse book, squash (as well as sweet potatoes!) is now cleanse-friendly. We’re currently on week two of the January cleanse, so if you’re cleansing with us this salad is a great way to get your veggies.

Join the Conscious Cleanse today for more delicious recipes like this, plus more exclusive content and access to a community of other health-focused individuals.

We hope you enjoy this hearty salad! Let us know what you think in the comments below! We always love hearing from you.

With love and roasted veggies,

The Conscious Cleanse Team

Roasted Vegetable Salad with Delicata and Arugula

Yield: 4 servings


  • 3 turnips, unpeeled, cleaned and cubed
  • 1 Delicata squash, unpeeled
  • 4 red beets, peeled and cubed
  • 4-6 shallots, peeled and whole
  • 3 tbsp olive oil
  • 1 tsp sea salt
  • 1 large bulb fennel, thinly sliced
  • 4 cups baby arugula
  • 1 tsp ume plum vinegar
  • 1 cup hazelnuts, toasted and roughly chopped

Preheat oven to 375º F. Slice squash into 1 inch rounds and scoop out seeds with a small spoon. Add turnips, squash, beets, and shallots in a mixing bowl and toss with olive oil and salt. Arrange the vegetables on a baking sheet in one layer. Roast for about 30 minutes, flipping halfway. Toss the fennel slices and arugula with ume plum vinegar. To serve, plate warm roasted vegetables in each dish, top with the greens and garnish with hazelnuts. Serve immediately.

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