Roasted Delicata Squash and Kale Salad
This Roasted Delicata Squash and Kale Salad is a taste of fall made with massaged kale, tender squash, dried cranberries, crispy chickpeas, pepitas, Parmesan cheese, and maple vinaigrette.
Servings 4
Ingredients
For the salad:
- 1 tbsp. olive oil + more for drizzling
- 1 tsp. dried oregano
- 1/4 tsp. garlic powder
- 1 delicata squash washed with seeds removed and cut into half moons
- 6 cups kale shredded or chopped
- Salt to taste
- 1/2 cup dried cranberries
- 1/3 cup lightly salted crispy chickpeas
- 1/4 cup pepitas
- Shaved Parmesan cheese
For the dressing:
- 1/4 cup grated parmesan
- 1 clove garlic minced
- 2 tbsps. shallot minced
- 1 tbsp. maple syrup
- 2 tbsps. white wine vinegar
- 1/3 cup olive oil
- Pinch of crushed red pepper
- Salt and pepper to taste
Instructions
- Preheat oven to 350ºF and line a large baking sheet with parchment paper.
- Place the cut delicata squash into a mixing bowl and toss with olive oil, garlic powder, and salt and pepper.
- Spread the delicata squash evenly onto the baking sheet and bake for 25-30 minutes, or until tender. Remove from oven and set aside.
- In a large mixing bowl, add the kale and toss with a drizzle of olive oil and sprinkle of salt.
- Use your hands to massage the olive and salt into kale until kale has softened.
- Add kale to a salad bowl. Then, add delicata squash, dried cranberries, crispy chickpeas, and pepitas.
Make the dressing:
- Add dressing ingredients to a small bowl or jar. Whisk until combined.
- Drizzle dressing over salad. Store any extra dressing in fridge.
- Top salad with shaved Parmesan cheese and serve.