This is the kind of salad that makes you slow down.

Roasted acorn squash turns soft and caramelized in the oven, fennel becomes sweet and lightly crisp at the edges, and leeks melt into something almost buttery. Radicchio adds bitterness, apples bring freshness and crunch, almonds add texture, and everything gets tied together with a sweet ginger dressing that warms the whole dish without overpowering it.

It’s hearty, layered, and quietly impressive. A salad that feels just as right for a weeknight dinner as it does on a holiday table.

Why This Salad Works So Well

This salad is all about balance.

Sweet roasted vegetables
Gentle bitterness from radicchio
Bright, fresh apple
Toasty almonds
A gingery, lightly sweet dressing that pulls everything together

Nothing competes. Every ingredient has a purpose.

It’s also a salad that evolves as you eat it, warm vegetables meeting crisp apples, creamy squash against crunchy nuts, the dressing settling into every layer.

This is not a throw-everything-in-a-bowl situation. It’s intentional, but still very doable.

Ingredients For This Recipe

For the Roasted Vegetables

1 medium acorn squash, halved, seeded, and sliced into crescents
1 large fennel bulb, trimmed and sliced into wedges
2 large leeks, cleaned and halved lengthwise
3 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper

For the Salad

1 small head radicchio, torn into large pieces
1 crisp apple (Honeycrisp or Pink Lady), thinly sliced
⅓ cup whole almonds, lightly toasted
Fresh fennel fronds (optional, for garnish)

Dressing

Sweet ginger dressing

How to Make Roasted Balsamic Beet & Lentil Salad

Step 1: Roast the Vegetables
Preheat your oven to 425°F (220°C).

Place the acorn squash, fennel, and leeks on a large baking sheet. Drizzle with olive oil, season with salt and pepper, and toss gently to coat.

Arrange everything in a single layer, giving the squash and fennel plenty of space so they roast instead of steam.

Roast for 35–45 minutes, flipping halfway through, until the squash is tender and caramelized, the fennel is golden at the edges, and the leeks are soft and lightly browned.

Remove from the oven and let cool slightly.

Step 2: Prepare the Remaining Ingredients
While the vegetables roast:

Thinly slice the apple and set aside
Toast the almonds in a dry skillet until fragrant
Tear the radicchio into large, bite-sized pieces

Keep everything separate for now, layering matters here.

Step 3: Assemble the Salad
Arrange the radicchio on a large platter or shallow bowl.

Layer the warm roasted squash, fennel, and leeks over top. Scatter the apple slices and toasted almonds throughout.

Drizzle generously with the sweet ginger dressing, starting with less and adding more to taste.

Finish with fennel fronds if using.

Serve slightly warm or at room temperature.

Why Roasting Changes Everything

Raw fennel and leeks can be sharp. Roasting transforms them.

Fennel loses its bite and becomes subtly sweet, almost floral. Leeks soften and caramelize, adding depth and richness that feels comforting rather than heavy.

Acorn squash is the anchor here, roasted until creamy inside and lightly crisp at the edges. Its natural sweetness balances the bitterness of radicchio and the heat of ginger in the dressing.

This salad only works because the vegetables are treated with care.

The Importance of Radicchio

Radicchio is what keeps this salad from being too sweet.

It brings bitterness, structure, and color - grounding the roasted vegetables and balancing the apples and dressing.

If you’ve avoided radicchio in the past, this is a great place to start. The warmth of the vegetables slightly wilts it, softening the bite without losing its character.

Apples & Almonds: The Contrast Layer

Fresh apple slices add brightness and crunch, cutting through the roasted elements and keeping every bite interesting.

Almonds bring toastiness and texture, just enough crunch to make the salad feel complete.

Together, they turn this from a warm vegetable dish into a true composed salad.

About the Sweet Ginger Dressing

This salad was built around the dressing.

The ginger adds warmth and subtle heat, while the sweetness balances the bitter greens and roasted vegetables. It’s not heavy, not overpowering, just enough to tie everything together.

Instead of repeating it here, this recipe is designed so you can link directly to your sweet ginger dressing post, encouraging readers to explore more of your site and reuse the dressing in other meals.

It’s the kind of dressing you’ll want in your fridge all week.

Make It Your Own

This salad is flexible and forgiving. A few easy variations:

Add crumbled goat cheese or feta for creaminess
Swap almonds for hazelnuts or pecans
Add roasted chickpeas for protein
Finish with a squeeze of lemon if you want extra brightness

It also pairs beautifully with roasted chicken, pork, or a simple grain like farro or quinoa.

Serving & Storage Tips

Serve warm or room temperature
Store leftovers in an airtight container for up to 2 days
Keep apples separate if making ahead to prevent browning
Dressing can be added just before serving for best texture

This is a great salad for entertaining because it can be prepped in stages without stress.

Final Thoughts

This roasted acorn squash and fennel salad is a reminder that salads don’t need to be complicated to feel special.

When ingredients are treated well, roasted thoughtfully, layered intentionally, and balanced with the right dressing - even simple vegetables can feel elevated.

It’s cozy, fresh, grounding, and elegant all at once.

Exactly the kind of recipe you come back to when you want something nourishing, beautiful, and deeply satisfying.

Roasted Acorn Squash & Fennel Salad