Roasted Delicata Squash, Pomegranate and Kale Salad
Alright my friends, Thanksgiving is upon us. November has pretty much slipped through my fingers and I wonder, where did this year go? I’ve been feeling so busy with my full time job, family commitments, every day responsibilities and the content creation for this blog. I don’t know about you, but I am so excited for the upcoming Holidays and some time off.
Today I bring you this beautiful Roasted Delicata Squash, Pomegranate and Kale Salad. Taking advantage of the seasonal ingredients, I decided to put this salad together for a side dish alternative for your Thanksgiving dinner. I figured that among all the delicious casseroles and desserts you might want some light and healthy recipes as well.
How to Assemble Delicata Squash Salad
This salad is loaded with flavor and nutritious value. You won’t require a ton of ingredients to put it together, here’s what you’ll need:
- Kale: The whole salad is assembled on a bed of kale. Now, if you are not a big fan of this green leaf, I suggest you massage it before serving. Although this might sound a little odd to you at first, massaging the kale helps soften its texture. Drizzle the kale with some olive oil and a pinch of salt, then simply massage with you hands. Continue until you achieve the desired texture.
- Delicata Squash: Now the star of the show. I must confess that this is my first time trying this squash; I think I’m totally obsessed. It’s so savory and sweet. It’s extremely easy to prepare as you don’t have to peel it. The skin is OK to eat after roasting and its honestly my favorite part. After you have roasted the delicata squash, assemble the slices on top of the kale.
- Pomegranate: These seeds add that extra sweetness to this salad. You could also add or substitute with dried cranberries. Sprinkle on top of the squash and kale.
- Pecans: These add an additional layer of crunchiness and texture to this dish. Pecans are the final touch for a Fall salad. Scatter on top of the other ingredients.
- Balsamic vinaigrette: This can be either store bought or homemade. In my case I used the maple-balsamic vinaigrette recipe from Cookie and Kate; it was delicious. Drizzle on top of the salad.
Now, it’s your turn to make this amazing roasted delicata squash and kale salad. If you decide to serve this at your next gathering, I would love to hear from you. Happy Holidays!
Roasted Delicata Squash, Pomegranate and Kale Salad
Ingredients
- 1 medium delicata squash
- 4 cups kale
- 1/3 cup pomegranate seeds
- 1/2 cup pecans
- 1 tbsp olive oil
- pinch of salt
Instructions
- Preheat oven to 425° F.
- Wash squash and slice into 1/2" round slices. Scoop out the seeds.
- Line a baking sheet with parchment paper and transfer squash. Drizzle with 1/2 tbsp of olive oil and sprinkle with salt. Using your hands coat squash evenly. Then, arrange on a single layer and bake for about 20 minutes or until squash is tender.
- Meanwhile, wash the kale and place it in a medium bowl. Drizzle with 1/2 tbsp of olive oil and sprinkle with a pinch of salt. Massage leaves until tender. Assemble kale on the serving plate.
- Once the squash is ready, let it cool to room temperature. Then, arrange slices on top of the kale.
- Top salad with pomegranate seeds and pecans. Drizzle balsamic vinaigrette right before serving. Enjoy!