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Roasted Delicata Squash and Quinoa Salad with Pepitas, Dried Cherries and Burrata
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Roasted Delicata Squash and Quinoa Salad with Pepitas, Dried Cherries and Burrata

Recipe Date: August 26, 2019
Yield: 6 Servings
Prep: PT25M 25 minutes | Cook: 35 minutes
Total Time: PT60M 1 hour
Difficulty: Easy
Measurements: Imperial (US)

When tomato season ends, pair your favorite burrata with this unusual salad, an eye-catching composition of autumn colors and flavors. Our Dundee Hills Chardonnay has enough heft to handle this substantial salad, yet enough lively acidity to balance the sweet roasted squash.


  • 3 delicata squash
  • 4 tablespoons olive oil
  • Salt and freshly ground pepper
  • 2 cups cooked quinoa
  • 1/2 cup toasted pepitas
  • 1/2 cup dried cherries
  • 1 tablespoon plus 1 teaspoon apple cider vinegar
  • 12 ounces burrata cheese, cut into chunks


Preheat the oven to 425°F. Line a sheet pan with parchment paper.

Cut each squash in half lengthwise. Scoop out the seeds from each half and discard. Cut the halves crosswise into slices ½ inch wide. Place in a bowl and toss with 2 tablespoons of the olive oil and season with salt and pepper.

Arrange the squash in a single layer on the prepared pan. Roast until tender and slightly caramelized, about 20 minutes.

Meanwhile, combine the quinoa, pepitas, and dried cherries in a large bowl. Add the warm squash and toss to combine.

Add the vinegar and remaining 2 tablespoons olive oil. Toss and season with salt and pepper.

Transfer the salad to a platter and top with the burrata.

-Chef Peter Janiak

The squash can be roasted ahead and later warmed in the oven. Do not dress the salad until ready to serve.