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Roasted Delicata Squash, Pomegranate and Kale Salad
Simply Wholefull

Roasted Delicata Squash, Pomegranate and Kale Salad

This roasted delicata squash, pomegranate, and kale salad is an easy and healthy side dish. Perfect as a seasonal or evergreen side dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Salad
Cuisine: American
Ingredients Method

Ingredients
  

Salad
  • 2 medium delicata squash
  • 5 heaping cups of kale
  • 1/2 cup pomegranate seeds
  • 1/2 cup pecans
  • 1 tbsp olive oil
  • pinch of salt
Maple-Balsamic Vinaigrette
  • 3 tbsp olive oil
  • 1 1/2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp maple syrup
  • 1/4 tsp salt
  • pinch of ground pepper

Method
 

Delicata Squash
  1. Preheat oven to 425° F.
  2. Wash squash and slice into 1/2" wide round slices.
  3. Scoop out the seeds with a spoon.
  4. Line a baking sheet with parchment paper and transfer squash slices.
  5. Drizzle the squash with olive oil and sprinkle with salt. Using your hands coat squash evenly. Then, arrange slices on a single layer.
  6. Bake for 30 to 35 minutes or until squash is tender and golden. Flip halfway if needed.
Kale
  1. Meanwhile, wash the kale and remove the stems.
  2. Transfer the kale to your salad bowl and massage it with olive oil and a pinch of salt until leaves are tender.
Maple-Balsamic Vinaigrette
  1. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, and salt & pepper.
Assemble Salad
  1. Once the squash is ready, let it cool to room temperature.
  2. Assemble squash over a bed of kale. Then, evenly sprinkle pomegranate seeds and pecans.
  3. Drizzle balsamic vinaigrette right before serving. Enjoy!