Are you looking for a Fall side salad to pair with a big bowl of Fall pasta such as my Brown Butter Sage Butternut Squash Ravioli or Butternut Squash Orzo with Chicken Sausage? Look no further than this Kale Salad with Delicata Squash. This makes about 4 side salads or 2 main course salads. Add some protein such as grilled or roasted chicken to this kale salad to make it a hearty main course.
You can easily switch up the toppings. Swap the pistachios for pumpkin seeds or walnuts. Swap the feta cheese for Boursin. Add some apple slices for sweetness.
Recipe Ingredients
Delicata Squash
- 1 medium Delicata Squash
- 2 tsp Olive Oil
- 1 tsp Maple Syrup
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Cinnamon
- 1/8 tsp Cayenne
Dressing
- 2 tbsp Apple Cider Vinegar
- 1 tsp Maple Syrup
- 1 tsp Dijon Mustard
- 1/2 tsp Garlic Powder
- 1/4 tsp Black Pepper
- 1/4 tsp Salt
- 2 tbsp Olive Oil
Other Salad Ingredients
- 5 oz Baby Kale
- 1/4 cup Roasted Pistachios roughly chopped
- 1/4 cup Feta crumbles
Recipe Instructions
Delicata Squash
- Preheat oven to 425 degrees.
- Trim both ends of the squash. Slice the squash in half lengthwise using a chef’s knife. Use a spoon to scrape out the seeds and flesh from the center of the squash. Place the 2 halves cut-side down and cut each squash half crosswise into 1/2 inch thick slices.
- Transfer slices to large bowl. Add all ingredients listed in the delicata squash ingredients section to the bowl. Mix to combine well.
- Transfer squash slices evenly on a rimmed baking sheet. Place in the oven and roast for 12 minutes. Flip and roast for another 10 minutes or until golden brown.
Dressing
- Whisk together all dressing ingredients in a small bowl. Taste and add additional of any ingredient to taste.
Other Instructions
- Toss together the baby kale and dressing in a large bowl. Divide among bowls to serve. Top each salad evenly with the roasted squash, chopped pistachios, and crumbled feta cheese.
Did you try this Kale Salad with Delicata Squash? Leave a Review!
This is such a delicious salad that’s perfect for Fall. Pair it with some pasta or serve it with some chicken for a main course. Either way, I think you will love this kale salad!
If you try this recipe, feel free to rate/leave a review. You can also tag me on Instagram or TikTok!
Kale Salad with Delicata Squash
Equipment
Ingredients
Delicata Squash
- 1 medium Delicata Squash
- 2 tsp Olive Oil
- 1 tsp Maple Syrup
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Cinnamon
- 1/8 tsp Cayenne
Dressing
- 2 tbsp Apple Cider Vinegar
- 1 tsp Maple Syrup
- 1 tsp Dijon Mustard
- 1/2 tsp Garlic Powder
- 1/4 tsp Black Pepper
- 1/4 tsp Salt
- 2 tbsp Olive Oil
Other Salad Ingredients
- 5 oz Baby Kale
- 1/4 cup Roasted Pistachios roughly chopped
- 1/4 cup Feta crumbles
Instructions
Delicata Squash
- Preheat oven to 425 degrees.
- Trim both ends of the squash. Slice the squash in half lengthwise using a chef’s knife. Use a spoon to scrape out the seeds and flesh from the center of the squash. Place the 2 halves cut-side down and cut each squash half crosswise into 1/2 inch thick slices.
- Transfer slices to large bowl. Add all ingredients listed in the delicata squash ingredients section to the bowl. Mix to combine well.
- Transfer squash slices evenly on a rimmed baking sheet. Place in the oven and roast for 12 minutes. Flip and roast for another 10 minutes or until golden brown.
Dressing
- Whisk together all dressing ingredients in a small bowl. Taste and add additional of any ingredient to taste.
Other Instructions
- Toss together the baby kale and dressing in a large bowl. Divide among bowls to serve. Top each salad evenly with the roasted squash, chopped pistachios, and crumbled feta cheese.
