Roasted Delicata Squash Kale Salad

Zac A.

Discover a delicious roasted delicata squash kale salad, perfect for a hearty fall meal. Easy to make and packed with flavor!

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Prep Time 20

Cook Time 30

Total Time 50

Course Salad

Cuisine American

Servings 8 servings

Calories 250 kcal

Equipment

1 Baking Sheet lined with parchment paper
1 Large mixing bowl

Ingredients

Salad

2 delicata squash sliced into 1/2-inch rounds
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
4 cups kale torn into bite-sized pieces
1 cup walnuts toasted
1/2 cup dried cranberries

Dressing

1/4 cup olive oil
2 tbsp lemon juice
1 tbsp Dijon mustard
1 tbsp honey
1/4 tsp salt
1/4 tsp black pepper

Instructions

Preparation

Preheat oven to 400°F. Toss delicata squash slices with olive oil, salt, and pepper. Spread on a lined baking sheet and roast for 25-30 minutes until golden brown.
While the squash roasts, massage the kale with a bit of olive oil and salt in a large bowl until the leaves are tender.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.

Serving

Combine roasted squash, massaged kale, walnuts, and cranberries in the large bowl. Drizzle with dressing and toss to coat. Serve immediately.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Re-toss with a little fresh dressing before serving.

Notes

Pro Tips: For extra crunch, try adding some roasted pumpkin seeds or sunflower seeds to the salad.
Ingredient Substitutions: Feel free to use spinach or arugula as a substitute for kale if desired.
How to Serve: This salad pairs wonderfully with grilled chicken or fish.
Storage & Freshness: Keep the dressing separate if storing the salad for more than a day to maintain freshness.
Make-Ahead Tips: You can roast the squash and prepare the dressing a day ahead to save time.

Keyword fall kale salad, harvest salad, roasted squash salad