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Roasted Delicata Squash Salad

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Ingredients

Warning0 allergens identified

Roasted Delicata Squash Salad

For the Salad

1 lb delicata squash

2 tablespoons olive oildivided

½ tbsp maple syrup

¼ tsp salt

⅛ tsp black pepper

1 bundle curly kale

½ cup pomegranate arils

½ cup feta cheesecrumbled

½ cup pepitas

Apple Cider Vinegar Dressing

6 tablespoons extra virgin olive oil

¼ cup apple cider vinegarpreferably with the mother

2 tablespoons maple syrup sub with honey

1 tbsp dijon mustard

saltTo Taste

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.

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.

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.

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!

Nutrition

My Calorie Intake

0
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Tips & Tricks (5)

Maximize Caramelization 🔥
Pat the delicata squash dry and arrange in a single layer cut-side down on the baking sheet; this creates direct contact with heat for deep, golden caramelization rather than steaming.
Massage Your Kale 💪
Rub the curly kale with a pinch of salt and a drizzle of olive oil 5-10 minutes before assembling to break down its fibers, making it tender and more receptive to the dressing.
Toast Pepitas for Crunch 🌰
Dry toast the pepitas in a skillet over medium heat for 2-3 minutes until fragrant and slightly browned; this amplifies their nutty flavor and keeps them crispy longer when added to the salad.
Emulsify Your Dressing ✨
Whisk the Dijon mustard with apple cider vinegar first, then slowly drizzle in the extra virgin olive oil while whisking constantly to create a stable, creamy emulsion that coats the salad evenly.
Timing Assembly Strategy ⏱️
Assemble the salad just before serving and dress it last; this prevents the kale from becoming soggy and keeps the pepitas and pomegranate arils from absorbing excess moisture.