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Roasted Delicata Squash Salad

Roasted Delicata Squash Salad for a Cozy Fall Feast

This vibrant Roasted Delicata Squash Salad combines crisp kale, tangy feta, and juicy pomegranate arils for a burst of seasonal flavors you’ll adore.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 medium Delicata Squash Adds a sweet, nutty flavor and smooth texture; the skin is edible.
  • 4 cups Curly Kale Offers robust texture; massage to soften.
  • 1 cup Pomegranate Arils Introduces sweetness and vibrant color.
  • 1/2 cup Feta Cheese Brings creamy, salty goodness; swap for goat cheese for a vegan option.
  • 1/4 cup Pepitas (Pumpkin Seeds) Provides a delightful crunch.
For the Dressing
  • 2 tablespoons Olive Oil Enhances roasting and adds richness.
  • 1 tablespoon Maple Syrup Balances savory elements with sweetness.
  • 1 tablespoon Apple Cider Vinegar Ties all flavors together.
  • to taste Salt Essential for elevating flavors.
  • to taste Black Pepper Essential for elevating flavors.

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Salad Spinner

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Gather your ingredients and equipment.
  2. Slice both ends off the delicata squash, cut it in half lengthwise, and scoop out the seeds. Slice into ½-inch half moons.
  3. Toss the sliced squash with olive oil, maple syrup, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through.
  4. Tear or chop curly kale to yield about 4 cups. Rinse thoroughly and dry. Drizzle with olive oil and massage the leaves until soft.
  5. Combine roasted squash, massaged kale, pomegranate arils, crumbled feta, and pepitas in a large bowl. Gently toss to mix.
  6. Drizzle the salad with apple cider vinegar dressing and toss gently. Adjust flavors as needed before serving.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 30gProtein: 8gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 200mgPotassium: 500mgFiber: 6gSugar: 5gVitamin A: 12000IUVitamin C: 60mgCalcium: 200mgIron: 2mg

Notes

Leftovers can be stored in the fridge for up to 2 days. This salad holds up well due to the kale's resilience.

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