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Easy Delicata Squash and Kale Harvest Salad

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A crowd-pleasing harvest salad featuring roasted delicata squash, massaged kale, dried cranberries, pecans, and feta cheese with a maple Dijon vinaigrette. Perfect for potlucks and holiday gatherings.

Ingredients

Scale
  • 2 medium delicata squash (about 2 pounds total)
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 large bunch curly kale (about 8–10 ounces)
  • 1 tablespoon olive oil (for massaging kale)
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt (for kale)
  • ½ cup dried cranberries
  • ½ cup pecans, roughly chopped
  • ⅓ cup crumbled feta cheese
  • ¼ cup pumpkin seeds (pepitas, optional)
  • ¼ cup olive oil (for dressing)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup (for dressing)
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • ¼ teaspoon salt (for dressing)
  • ⅛ teaspoon black pepper (for dressing)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Wash delicata squash, cut off stem and blossom ends, slice in half lengthwise, and scoop out seeds. Slice into ½-inch thick half-moons.
  3. In a medium bowl, whisk together 2 tablespoons olive oil, 1 tablespoon maple syrup, 1 teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon pepper. Toss squash slices in mixture until coated.
  4. Spread squash in a single layer on prepared baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and caramelized. Let cool on pan.
  5. While squash roasts, wash and dry kale. Remove stems, stack leaves, roll up, and slice into thin ribbons (about ¼-inch wide).
  6. Place kale ribbons in a large bowl. Add 1 tablespoon olive oil, 1 tablespoon lemon juice, and ¼ teaspoon salt. Massage kale with hands for 2-3 minutes until softened and reduced in volume.
  7. Make the vinaigrette: In a small bowl or jar, combine ¼ cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, minced garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper. Whisk or shake until emulsified.
  8. Drizzle half the vinaigrette over massaged kale and toss well. Add cooled roasted squash, dried cranberries, chopped pecans, and pumpkin seeds (if using). Drizzle with remaining dressing and toss gently.
  9. Sprinkle crumbled feta cheese over top. Serve immediately or let sit for 15-20 minutes for flavors to meld.

Notes

Don’t skip massaging the kale – it makes it tender. Let squash cool before adding to kale to prevent wilting. Toast pecans in a dry skillet for 3-4 minutes for extra flavor. Salad improves after sitting for an hour or two. Store components separately for meal prep.

Nutrition

Keywords: delicata squash, kale salad, harvest salad, fall salad, Thanksgiving salad, maple Dijon vinaigrette, roasted squash salad

Find it online: https://zorbmeal.com/easy-delicata-squash-and-kale-harvest-salad/