Roasted Delicata Squash & Paneer Salad

Roasted Delicata Squash & Paneer Salad

I had never thought to roast paneer until I saw a recipe from my friend Nik Sharma in his book Season for his Roasted Cauliflower, Paneer and Lentil Salad which is divine. I applied Nik's method for roasting paneer in a salad with delicata squash and my Curry Mustard Vinaigrette and the result was stunning.

If delicata squash is not available at the time, you can also apply this recipe to cubed butternut squash or other winter squash you have on hand.

You can learn more about Nik in his excerpt from Khaana Collective

Serves 6


Salad Ingredients

2 lbs delicata squash (2 medium)

1 12-ounce block paneer, cut into 1/2-inch cubes

1 1/2 tablespoons extra virgin olive oil


5 heaping cups mixed greens

1/3 cup roasted pepitas or sunflower seeds (walnuts or pecans would work too), more for garnish

Curry Mustard Shallot Vinaigrette Ingredients

Makes about 1/2 cup 

NOTE: you may not use all of the dressing so drizzle to taste

1 shallot, minced

1 tablespoon lemon juice

2 tablespoons sherry vinegar

1 tablespoon Brooklyn Delhi Curry Mustard or regular mustard

6 tablespoons good olive oil

1/2 teaspoon salt, to taste

black pepper

1 teaspoon Brooklyn Delhi Mango Chutney, Spicy Mango Chutney, or sugar - optional

chopped herbs like parsley, cilantro or dill - optional


Preheat oven to 425°F. Wash the squash well (you will be eating the skin so make sure all the dirt is scrubbed off). Cut the ends off and slice lengthwise down the middle. Scoop out the seeds.

Cut squash into 1/2 inch slices. Drizzle oil over the paneer and squash and make sure to rub the oil into both sides of the squash slices. Roast paneer, stirring occasionally until crispy on the outside and tender when pierced with a knife, 20 to 25 minutes. Roast squash for 30 minutes, flipping the squash halfway through. 

While squash and paneer are roasting make the dressing:

Combine shallots, lemon juice, vinegar, Brooklyn Delhi Curry Mustard (or regular mustard), coarse salt, a few grinds of fresh pepper in a bowl or jar with 1 cup capacity. Whisk together. As you are whisking, add in the oil slowly until all of the oil is emulsified. Taste and add salt and or a spoon of Brooklyn Delhi Mango Chutney or sugar if you want more sweetness in your dressing.

In a large salad bowl, combine mixed greens, squash, paneer and roasted pepitas. Right before serving, drizzle as much dressing as you like, gently tossing to combine; taste and adjust salt as necessary. Garnish with optional chopped herbs and additional pepitas.

Leftover dressing will keep in the fridge for a few days.