Roasted Delicata Squash and Kale Salad with Pomegranate, Pistachios, and Honey Vinaigrette Recipe

Introduction

This Roasted Delicata Squash & Kale Salad is a vibrant and nutritious dish perfect for any season. Combining tender roasted squash with crunchy broccolini, fresh kale, tangy pomegranate, and creamy goat cheese, it offers a delightful balance of flavors and textures.

Ingredients

• 2 medium delicata squash, thinly sliced
• 1 cup broccolini, cut into 2-inch pieces
• 1 tablespoon olive oil (for roasting)
• Pinch of salt and pepper (for roasting)
• 5 cups kale, chopped
• 2 teaspoons olive oil (for massaging kale)
• Pinch of kosher salt (for massaging kale)
• 1 large pomegranate, about 1 cup pomegranate seeds
• 1 large shallot, thinly sliced
• ½ cup pistachios, roasted and salted
• 4 ounces goat cheese
• ½ cup extra virgin olive oil (vinaigrette)
• ¼ cup lemon juice (vinaigrette)
• 1 tablespoon honey (vinaigrette; can substitute pomegranate molasses)
• 1 teaspoon Dijon mustard (vinaigrette)
• 1 teaspoon fresh thyme (vinaigrette)
• Salt and pepper, to taste (vinaigrette)

Instructions

1. Step 1: Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Step 2: Thinly slice the delicata squash into rings. Scoop out and discard the seeds from the center of each ring.
3. Step 3: Arrange the squash rings and broccolini pieces on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper.
4. Step 4: Roast in the oven for about 15 minutes. Remove the broccolini and set aside. Continue roasting the squash for an additional 10–15 minutes until fork tender.
5. Step 5: Roughly chop the kale and place it in a large bowl. Drizzle with 2 teaspoons olive oil and a pinch of kosher salt.
6. Step 6: Massage the kale with your hands for about 30 seconds until it is evenly coated and begins to soften. Let it rest for about 20 minutes.
7. Step 7: Prepare the vinaigrette by combining extra virgin olive oil, lemon juice, honey, Dijon mustard, fresh thyme, salt, and pepper in a jar. Seal tightly and shake vigorously. Let it sit for at least 30 minutes to meld flavors.
8. Step 8: In a large bowl, toss together the massaged kale, roasted delicata squash, broccolini, pomegranate seeds, sliced shallot, pistachios, and crumbled goat cheese.
9. Step 9: Lightly drizzle the salad with the prepared vinaigrette and gently toss to combine.
10. Step 10: Serve immediately and enjoy this fresh, flavorful salad.

Tips & Variations

• Use pomegranate molasses instead of honey in the dressing for a deeper, tangier flavor.
• Swap broccolini for asparagus or green beans if preferred.
• For added protein, top with grilled chicken or toasted chickpeas.
• Massage the kale longer if you prefer an even softer texture.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with dressing just before serving to maintain crispness. Leftovers can be enjoyed cold or at room temperature; avoid reheating to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of squash instead of delicata?

Yes, you can substitute delicata squash with butternut or acorn squash, but roasting times may vary slightly. Delicata is preferred for its thin, edible skin and sweet flavor.

How do I know when the squash is perfectly roasted?

The delicata squash is done when it is fork tender and lightly golden around the edges. It should be soft but not mushy, with a caramelized flavor.

Roasted Delicata Squash and Kale Salad with Pomegranate, Pistachios, and Honey Vinaigrette Recipe

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4.9 from 72 reviews

A vibrant and healthy Roasted Delicata Squash & Kale Salad featuring tender roasted delicata squash and broccolini, massaged kale, crunchy pistachios, tangy goat cheese, and fresh pomegranate seeds, all tossed in a flavorful lemon and thyme vinaigrette. This nutrient-packed salad combines roasted and fresh ingredients for a delicious balance of textures and flavors.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Veggies

• 2 medium delicata squash, thinly sliced
• 1 cup broccolini, cut into 2-inch pieces
• 1 tablespoon olive oil
• Pinch salt and pepper

Massaged Kale

• 5 cups kale, chopped
• 2 teaspoons olive oil
• Pinch kosher salt

Salad

• 1 large pomegranate, about 1 cup pomegranate seeds
• 1 large shallot, thinly sliced
• ½ cup pistachios, roasted and salted
• 4 ounces goat cheese

Vinaigrette

• ½ cup extra virgin olive oil
• ¼ cup lemon juice
• 1 tablespoon honey (or substitute pomegranate molasses)
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh thyme
• Salt and pepper, to taste

Instructions

1. Preheat and Prepare Veggies: Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup. Thinly slice the delicata squash into rings and remove the seeds from the center of each ring.
2. Roast Vegetables: Arrange the sliced delicata squash and broccolini pieces on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper for seasoning. Roast in the oven for about 15 minutes. After 15 minutes, remove the broccolini from the baking sheet and set aside to prevent overcooking. Continue roasting the delicata squash for another 10-15 minutes until it becomes fork tender and slightly caramelized.
3. Massage the Kale: While the vegetables are roasting, roughly chop the kale and place it in a large mixing bowl. Drizzle the kale with olive oil and add a pinch of kosher salt. Use your hands to massage and scrunch the kale for about 30 seconds until it’s well coated and starts to soften. Allow it to rest for about 20 minutes—this softens the kale further and mellows its flavor.
4. Prepare the Vinaigrette: In a mason jar or small bowl, combine the extra virgin olive oil, lemon juice, honey (or pomegranate molasses), Dijon mustard, fresh thyme, salt, and pepper. Seal the jar tightly and shake vigorously until the dressing is fully emulsified and combined. Let the vinaigrette sit for at least 30 minutes to allow the flavors to meld together beautifully.
5. Assemble the Salad: In the bowl with the massaged kale, add the roasted delicata squash, broccolini, pomegranate seeds, thinly sliced shallot, roasted and salted pistachios, and crumbled goat cheese. Lightly drizzle the prepared vinaigrette over the salad and toss gently to combine everything evenly.
6. Serve: Serve immediately as a refreshing and hearty salad, perfect for a nutritious lunch or a flavorful side dish at dinner.

Notes

• Delicata squash has an edible skin, so no need to peel before roasting.
• You can substitute broccolini with broccoli or asparagus if unavailable.
• For a vegan version, omit goat cheese or substitute with a plant-based cheese alternative.
• Letting the vinaigrette sit longer enhances its flavor.
• Massage the kale thoroughly to reduce bitterness and improve texture.

Keywords: Roasted Delicata Squash Salad, Kale Salad, Healthy Fall Salad, Roasted Vegetables, Pomegranate Salad, Vegetarian Salad, Seasonal Salad