Name: Delicata Squash & Baby Kale Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Other

Pesto & Potatoes Verified

July 10, 2025

15 Ingredients

MEDIUM

Delicata is one of the most versatile of all fall and winter squash. It's easy to clean, and the edible, thin skin makes it even easier to cook in a hurry. It takes top billing in this Delicata Squash & Baby Kale Salad. While I am not the biggest fan of kale, the baby kale in this salad is a perfect pairing. Red cabbage adds some crunch, as do the toasted walnuts. It’s all finished off with a jar-shaken Maple Tahini Dressing that’s so easy to make.

From the Cook

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Delicata Squash & Baby Kale Salad

Pesto & Potatoes Verified

Ingredients

servings

WarningTreenuts and 2 other allergens identified

Instructions

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Instructions

Preheat oven to 400 degrees F.

Cut off ends of delicata squash and scoop out seeds with a spoon. Slice squash into ½-inch rounds. Add squash to a bowl with 2 tablespoons avocado oil, ½ teaspoon kosher salt and ¼ teaspoon black pepper. Toss until well combined and transfer to a parchment-lined baking sheet.

Bake for 28 to 30 minutes, flipping halfway through. Squash should be slightly crispy and just starting to caramelize. Note: You can turn the oven to broil for about 2 minutes at the end to amplify the caramelization.

Meanwhile, make the Maple Tahini Dressing by adding zest and juice of a lemon, 1 tablespoon maple syrup, ¼ cup tahini, ¼ cup olive oil, ¼ teaspoon kosher salt, pinch of black pepper and pinch of garlic powder to a 1-pint jar. Secure lid and shake vigorously for about 30 seconds, until dressing comes together.

Add 2 cups baby kale and 1 cup thin-sliced red cabbage to a serving platter. Evenly distribute roasted delicate squash. Sprinkle on ½ cup toasted walnuts and ¼ cup dried cranberries.

Use a spoon to drizzle Maple Tahini Dressing over the salad.

Smart Nutrition

My Calorie Intake

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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STAUB

STAUB Cast Iron Braiser with Glass Lid, Dutch Oven, 3.5-quart, serves 3-4, Made in France, Matte Black

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About the Cook

Pesto & Potatoes

Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.