Kale & Roasted Delicata Squash Salad
A nourishing, texture-packed salad with caramelized squash, crispy quinoa, tender kale, and a bright maple Dijon vinaigrette. Perfect as a hearty side or a balanced main.
Ingredients
- 1 delicata squash, halved, seeded, and sliced
- 2 tablespoon olive oil
- ½ cup cooked quinoa
- 1 large kale, stems removed and chopped
- ½ cup pomegranate arils
- ½ cup fennel, thinly sliced
- ¼ cup candied pecans, chopped
- ¼ cup goat cheese
- Nan's Original Recipes Harbor Maple Dijon Vinaigrette
- salt + pepper
Instructions
- Preheat oven to 425°F and line two sheet pans with parchment paper if desired.
- Roast the squash: Toss squash with olive oil, salt, pepper, and smoked paprika. Spread on a sheet pan and roast for 20–25 minutes, flipping halfway through, until tender and caramelized.
- Crisp the quinoa: Spread cooked quinoa on a second sheet pan. Toss with a little olive oil and salt. Roast for 10–12 minutes, stirring once, until lightly crisp.
- Prepare the kale: Add chopped kale to a large bowl. Drizzle with olive oil and a pinch of salt. Massage for 30–60 seconds until softened.
- Assemble the salad: Add fennel, pomegranate arils, pecans, and cheese to the kale. Toss gently.
- Finish and serve: Add roasted squash and crispy quinoa. Drizzle with maple Dijon vinaigrette and toss lightly. Adjust dressing to taste and serve.
Video
Notes
- For best texture, keep dressing separate if making ahead
- Swap quinoa with farro or rice if preferred
- Add grilled chicken or salmon for extra protein