Discover the vibrant flavors and textures of fall with our Delicata Squash Baby Kale Salad! This delightful dish combines the sweetness of roasted delicata squash with the peppery bite of baby kale, making it the perfect addition to any meal or a satisfying stand-alone lunch. Drizzled with a luscious maple olive oil dressing and topped with crunchy walnuts and creamy feta, this salad is not just a feast for the eyes but a treat for your taste buds. Ready to impress your guests or simply indulge in a nutritious dish? Let’s dive into this easy-to-follow recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium delicata squash, sliced
- 4 cups baby kale
- 1/4 cup olive oil
- 1 tablespoon maple syrup
- Salt and pepper to taste
- 1/4 cup toasted walnuts
- 1/4 cup feta cheese, crumbled
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your delicata squash roasts evenly and develops a nice caramelization.
- While the oven is preheating, prepare the delicata squash. Wash the squash thoroughly under running water to remove any dirt. Using a sharp knife, slice the squash in half lengthwise. Scoop out the seeds and stringy insides with a spoon. Then, slice the squash into half-moon shapes, about 1/2 inch thick.
- In a large bowl, toss the sliced delicata squash with 2 tablespoons of olive oil, salt, and pepper to taste. Make sure each piece is well coated.
- Spread the seasoned squash slices in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes, flipping halfway through, until the squash is tender and golden brown.
- While the squash is roasting, prepare the dressing. In a small bowl, whisk together the remaining 2 tablespoons of olive oil and the maple syrup. Season with a pinch of salt and pepper to taste. Set aside.
- In a large serving bowl, add the baby kale. Once the squash is done roasting, allow it to cool for a few minutes before adding it to the kale. This will help prevent the kale from wilting too much.
- Drizzle the maple olive oil dressing over the kale and roasted delicata squash. Toss gently to combine, ensuring that the kale is evenly coated with the dressing.
- Sprinkle the toasted walnuts and crumbled feta cheese over the top of the salad. Give it one final gentle toss to distribute the toppings.
- Serve immediately while the squash is still warm, or you can let it cool to room temperature if you prefer. Enjoy your Delicata Squash Baby Kale Salad!
Tips
- Choose the Right Squash: When selecting your delicata squash, look for ones that are firm and have a vibrant color. Avoid any that have soft spots or blemishes.
- Don’t Skip the Roasting: Roasting the squash at a high temperature not only enhances its natural sweetness but also gives it a delicious caramelized flavor. Make sure to flip the slices halfway through for even cooking!
- Prep Ahead: You can prepare the squash and dressing ahead of time. Just store them separately in the fridge until you’re ready to toss the salad.
- Customize Your Greens: If you can’t find baby kale, feel free to substitute with baby spinach or arugula for a different flavor profile.
- Add Protein: For a heartier meal, consider adding grilled chicken or chickpeas to the salad for an extra boost of protein.
- Serve Warm or Cold: This salad is delicious served warm right out of the oven, but it also makes a refreshing cold dish if you prefer.
- Experiment with Toppings: Get creative with your toppings! Try adding pomegranate seeds, dried cranberries, or even avocado for an extra layer of flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 8g
Fat: 20g
Saturated Fat: 4g
Cholesterol: 15mg
