Delicata Squash, Chanterelle Mushroom, and Apple Salad

Delicata Squash, Chanterelle Mushroom and Apple Salad

Delicata Squash, Chanterelle Mushroom, and Apple Salad is bold in its simplicity. You don’t need to peel Delicata Squash if you slice it thin enough. The sauteed skin takes on a chewy texture that’s nice in this salad.

Delicata Squash, Chanterelle Mushroom, and Apple Salad 

Print This Recipe Total time Yield 4Source Inspired by Joshua McFadden and Naomi PomeroyPublished
Delicata Squash, Chanterelle Mushroom and Apple Salad


  • 1 delicata squash (or other thin-skinned winter squash, about 1‑pound)
  • ½ pound chanterelle mushrooms
  • 1 bunch scallions
  • extra-virgin olive oil (as needed for cooking squash and dressing)
  • kosher salt and freshly ground black pepper (as needed for seasoning)
  • 4 cup loosely packed arugula
  • 2 cup loosely packed fresh whole mint leaves
  • 1 large apple (cut into ½‑inch wedges)
  • Champagne vinegar (or other mild vinegar, as needed for dressing)
  • 1 cup pumpkin seeds


Carefully cut the stem ends off the squash, then cut the squash in half lengthwise. Scoop out and discard the seeds. Cut each half crosswise into half-moons about 1/8‑inch thick. Try and keep each slice uniform in thickness for even cooking. You don’t need to peel thin-skinned varieties like Delicata if you slice them thinly enough. Set aside.

Clean and pull the chanterelles apart into strips lengthwise. This lets the heat get to a lot more edges of the mushroom, adding to the diverse textures in this salad. Set aside.

Cut scallions on a bias and soak in ice water to get them good and crisp. Drain and set aside.

Heat 1 tablespoon olive oil in a large saute pan over medium-high heat. Add half the squash in as close to a single layer as possible (it should sizzle); season with a bit of salt and pepper. Cook until well-browned (about 2–3 minutes), then turn carefully and continue cooking until tender. Don’t be afraid to them get really charred in some places. Remove from heat and place onto a plate to cool slightly. Set aside. Repeat with remaining squash. Retain saute pan for mushrooms

Add another tablespoon oil to the warm saute pan, lay chanterelles in a single layer and cook, tossing occasionally until softened about 6 minutes. Remove from heat and set aside.

Toss warm squash and chanterelles with chilled scallions, arugula, mint, apple slices, and a good splash each of oil and vinegar. Season to taste with salt and pepper. 

Transfer the tossed salad to a serving plate and top with pumpkin seeds. Serve immediately.