Roasted Delicata Squash Salad
This Delicata Squash Salad is complete with caramelized roasted delicata, hardy kale, pomegranate and feta cheese. It's tossed in a tangy apple cider vinegar dressing for a festive fall salad that's great for any occasion!
Servings: 6 servings
Calories: 133kcal
Equipment
Ingredients
- 1 lb. delicata squash
- 2 tablespoons olive oil divided
- 1/2 tablespoon maple syrup
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 bunch curly kale yields about 8 cups torn kale
- 1/2 cup pomegranate arils
- 1/2 cup crumbled feta cheese
- 1/2 cup pepitas see note 4
- apple cider vinegar dressing
Instructions
- Preheat the oven to 400 degrees. Place the delicata squash on a cutting board. Cut off the top and bottom of the squash, then stand it upright and cut it lengthwise down the middle. Scoop out the seeds by scraping them out with the tip of a spoon, then cut into 1/2" half moons. Place the squash on a large rimmed baking sheet.1 lb. delicata squash
- Combine the 1 tablespoon of olive oil, maple syrup, salt and pepper in a small bowl, then pour over the delicata and toss it until well coated. Roast for 25-30 minutes or until tender and caramelized. Remove from heat and set aside. Cut the squash into smaller pieces as desired once cool enough to handle.2 tablespoons olive oil, 1/2 tablespoon maple syrup, 1/4 teaspoon salt, 1/8 teaspoon black pepper
- Tear or chop the kale, then discard the tough inner stems. Wash the kale, drain and blot dry. You will have roughly 8 cups of kale. Place the kale in a large bowl and add the remaining tablespoon of olive oil. Massage it until tender following the instructions in my massaged kale salad recipe.1 bunch curly kale
- Place the delicata squash, pomegranate, feta cheese and pepitas in the bowl with the kale and toss with enough of the dressing to coat. Serve and enjoy!1/2 cup pomegranate arils, 1/2 cup crumbled feta cheese, 1/2 cup pepitas, apple cider vinegar dressing
Notes
- Pro tip: Prep the kale and dressing, deseed the pomegranate and roast the delicata squash in advance to make salad prep go even more quickly.
- I highly recommend massaging the kale for a nice tender texture. Sub with baby kale as a time saver.
- Sub the feta cheese with goat cheese or omit the cheese altogether to make this salad vegan.
- I love the sprouted sea salt pepitas from Costco. You can also purchase raw pepitas and toast them over medium heat for 5-6 minutes until fragrant. Sub with your favorite nuts or sunflower seeds.
- Store leftover salad in the refrigerator for up to 2 days.
Nutrition
Calories: 133kcal | Carbohydrates: 12g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 11mg | Sodium: 255mg | Potassium: 427mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3252IU | Vitamin C: 31mg | Calcium: 144mg | Iron: 1mg