Description
This vibrant salad combines the earthy sweetness of roasted delicata squash with robust kale, complemented by a tangy-sweet pomegranate dressing.
Ingredients
Scale
- 1 (8-ounce) delicata squash
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground ginger
- 2 tablespoons pomegranate juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey (or maple syrup for vegan option)
- 1 pinch sea salt, or to taste
- 1 pinch white pepper, or to taste
- 1 pinch cayenne pepper (optional)
- 4 cups lacinato kale, coarse stems removed, cut into 1-inch pieces
- 1 green pear, cored and thinly sliced
- 1/2 cup pomegranate arils
- 1/2 cup thinly sliced red onion
- 2 tablespoons sliced almonds
- 2 pieces bacon, cooked and crumbled (omit for vegetarian version)
- 1 tablespoon crumbled feta or grated cotija cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash the delicata squash thoroughly, then slice it in half lengthwise and scoop out the seeds.
- Cut the squash into 1/2-inch thick half-moons (no need to peel).
- In a bowl, toss squash pieces with olive oil, salt, pepper, and ground ginger until evenly coated.
- Arrange in a single layer on the prepared baking sheet and roast for 20-25 minutes, flipping halfway through until golden brown and tender. Set aside to cool slightly.
- In a small bowl, whisk together the pomegranate juice, olive oil, balsamic vinegar, Dijon mustard, and honey until well combined.
- Season the dressing with a pinch each of sea salt, white pepper, and cayenne (if using). Taste and adjust seasoning if needed.
- Place the chopped kale in a large bowl and add a tablespoon of the prepared dressing. Massage the kale for about 2-3 minutes until it softens and darkens in color.
- Add the sliced pear, pomegranate arils, and red onion to the kale.
- Add the roasted delicata squash pieces to the bowl.
- Drizzle the remaining dressing over the salad and toss gently to combine.
- Top with sliced almonds, crumbled bacon (if using), and cheese (if using) just before serving.
Notes
- Massage the kale well to make it more tender and easier to digest.
- The roasted squash should be caramelized to enhance its natural sweetness.
- Store assembled salad (without nuts and bacon) in an airtight container for up to 3 days.
- For best texture, add crunchy toppings just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 235
- Sugar: 12
- Sodium: 320
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 25
- Fiber: 5
- Protein: 6
- Cholesterol: 10
Keywords: kale salad, delicata squash salad, pomegranate vinaigrette, healthy salad, fall salad