Allergy-Friendly Warm Delicata Squash Salad with Crispy Chickpeas

Delicata Salad

This hearty Warm Delicata Salad makes a fabulous, #foodallergy-friendly vegetarian main – or divvy it up to create a starter. The salad pairs beautifully with this recipe’s delicious Maple Balsamic Dressing.

Those who know gourds love long and lean delicata squash for its underlying brown sugar flavor. Delicata squash also has a relatively thin and edible skin. So what’s nice in working with this versatile vegetable is that doesn’t require peeling.  Photo: Andrew Grinton

Makes: 4 servings
Free of: gluten and all top allergens


Maple Balsamic Dressing

  • 1/4 cup extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 2 tsp Dijon mustard
  • 1/4 tsp salt
  • Pinch black pepper

Crispy Chickpeas

  • 1 can (15 oz) chickpeas (garbanzo beans), drained, rinsed and patted dry
  • 1 tsp olive oil
  • 1/2 tsp salt
  • 1/8 tsp black pepper

Delicata Salad

  • 2 lbs (2 medium) delicata squash, halved lengthwise, seeded, sliced into 3/4-inch thick crescents
  • 1 tsp olive oil
  • 1/2 tsp salt
  • 8 cups mixed baby greens
  • 1 cup cooked quinoa
  • 1/2 cup crumbled dairy-free cheddar block, such as Daiya
  • 1/4 cup dried cranberries
  • 1/4 cup toasted pumpkin seeds
  • 1/4 cup fresh dill, loosely packed

Recipe Tips

Can’t eat chickpeas? Omit them and add more toasted pumpkin seeds as desired.

Planning a Thanksgiving feast? Take a look at our selection of 50 allergy-friendly, gluten-free recipes perfect for the holidays!


  1. For dressing, in a small bowl, whisk together oil, vinegar, maple syrup, mustard, salt and pepper. Cover and refrigerate.
  2. For crispy chickpeas, preheat oven to 375° F. Line a baking sheet with parchment paper.
  3. Place chickpeas on baking sheet and toss with oil. Spread out and roast for 35-40 minutes, until golden. Toss with salt and pepper and let cool.
  4. For salad, turn up oven to 400° F. Line a baking sheet with parchment paper.
  5. Place squash on the baking sheet and toss with oil and salt. Spread crescents in a single layer and roast 25-30 minutes, until golden.
  6. Put salad greens in a large serving bowl and toss with enough dressing to coat. Add cooked quinoa, crumbled cheddar, cranberries, pumpkin seeds and dill and toss to combine. Arrange the roasted squash on top and sprinkle with crispy chickpeas.

are the husband-and-wife culinary team behind Chef Joel is the former Special Dietary Manager at Walt Disney World who developed the food allergy program used across the Disney properties and cruise line.