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Cozy Delicata Squash and Kale Harvest Salad

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A warm and satisfying fall salad featuring caramelized delicata squash, massaged kale, toasted pecans, dried cranberries, and a tangy maple-tahini dressing. It’s a crowd-pleasing dish that converts even the biggest kale skeptics.

Ingredients

Scale
  • 1 medium delicata squash (about 1 pound)
  • 1 large bunch kale (about 8 ounces), preferably lacinato
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons pure maple syrup
  • 2 tablespoons tahini
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • ½ teaspoon kosher salt, plus more for seasoning
  • ¼ teaspoon freshly ground black pepper, plus more to taste
  • ⅓ cup dried cranberries
  • ⅓ cup pecans, toasted and roughly chopped
  • ¼ cup shaved Parmesan cheese (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the delicata squash: Cut in half lengthwise, scoop out seeds, and slice into ½-inch thick half-moons. No need to peel.
  3. Toss squash slices with 2 tablespoons olive oil, ¼ teaspoon salt, and a few cracks of black pepper. Spread in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway, until edges are golden brown and squash is tender.
  4. While squash roasts, prepare the kale: Wash and dry thoroughly. Remove tough stems, stack leaves, roll tightly, and slice into thin ribbons (chiffonade).
  5. Massage the kale: Place sliced kale in a large bowl. Add 1 tablespoon olive oil, a squeeze of lemon juice (about 1 teaspoon), and a pinch of salt. Use your hands to massage for 2-3 minutes until softened and darkened in color.
  6. Toast the pecans: In a dry skillet over medium heat, toast pecans for 3-4 minutes, shaking frequently, until fragrant. Cool, then roughly chop.
  7. Make the dressing: In a small bowl or jar, whisk together maple syrup, tahini, apple cider vinegar, Dijon mustard, and minced garlic. Add 2-3 tablespoons warm water, one at a time, whisking until smooth and pourable. Season with salt and pepper.
  8. Assemble the salad: Let roasted squash cool for 5 minutes. Add squash, dried cranberries, and toasted pecans to the bowl with massaged kale. Drizzle with about half the dressing and toss gently. Add more dressing as needed.
  9. Finish with shaved Parmesan (if using) and a final crack of black pepper. Let rest for 10-15 minutes before serving for best flavor.

Notes

Massaging the kale is essential for tenderness. Let the squash cool slightly before adding to the kale to avoid wilting. The salad tastes even better the next day. For a vegan version, omit Parmesan or use nutritional yeast.

Nutrition

Keywords: delicata squash, kale salad, fall salad, harvest salad, maple tahini dressing, vegetarian, gluten-free, Thanksgiving side dish

Find it online: https://morselora.com/cozy-delicata-squash-and-kale-harvest-salad-easy-fall-recipe/