Autumn Delicata Squash Salad
Celebrate the bounty of the season with this vibrant Autumn Delicata Squash Salad. This sophisticated dish features buttery roasted delicata squash seasoned with aromatic spices, paired with hearty massaged kale, creamy avocado, and tangy goat cheese. A perfect harmony of sweet and savory, this salad is elevated by a maple-mustard dressing and a refreshing pop of pomegranate arils. It is a robust, nutrient-dense meal or side dish that maintains its texture beautifully, making it an excellent choice for potlucks and healthy meal prep.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: Contemporary American
- Diet: Vegetarian
Ingredients
1 lb. delicata squash, seeds removed and sliced into half-moons
2 Tbsp. extra-virgin olive oil
1 Tbsp. maple syrup
1 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. smoked paprika
1/2 tsp. kosher salt
1/4 tsp. ground cinnamon
1/4 cup raw pumpkin seeds
1 small shallot, very thinly sliced
2 Tbsp. apple cider vinegar (for pickling shallots)
1 bunch lacinato kale, stems removed and chopped
1 ripe avocado, sliced
1/4 cup crumbled goat cheese
1/4 cup pomegranate arils
3 Tbsp. extra-virgin olive oil (for dressing)
2 Tbsp. apple cider vinegar (for dressing)
2 Tbsp. tahini
1 Tbsp. maple syrup (for dressing)
Instructions
Preheat oven to 400°F (200°C).
Toss the sliced squash with 2 tablespoons olive oil, 1 tablespoon maple syrup, cumin, chili powder, smoked paprika, salt, and cinnamon on a baking sheet.
Roast for 20-25 minutes until the squash is tender and caramelized.
While squash roasts, pickle the shallots by soaking them in 2 tablespoons apple cider vinegar for 10 minutes.
Massage the chopped kale in a large bowl to soften the leaves.
Whisk together the dressing ingredients: 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, tahini, and maple syrup.
Assemble the salad by layering the kale, roasted squash, pickled shallots, avocado, pumpkin seeds, and pomegranate arils.
Drizzle with the prepared dressing and top with crumbled goat cheese before serving.
Notes
The skin of the delicata squash is thin and edible, so there is no need to peel it. The kale stays crisp even after dressing, making this perfect for preparing in advance. If you prefer a vegan version, substitute the goat cheese with an extra sprinkling of pumpkin seeds or a plant-based feta alternative.
Find it online: https://cookingwithramsay.com/autumn-delicata-squash-salad/