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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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/roasted-delicata-squash-and-kale-salad-with-pomegranate-pistachios-and-honey-vinaigrette-recipe/