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Lighter Delicata Squash and Kale Harvest Salad

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A lighter harvest salad featuring roasted delicata squash, massaged kale, dried cranberries, toasted pepitas, and a creamy maple-tahini dressing. Perfect for fall meals, this salad is quick, easy, and packed with flavor.

Ingredients

Scale
  • 1 medium delicata squash (about 1 pound)
  • 1 large bunch of kale (about 6 cups chopped)
  • 1/3 cup dried cranberries
  • 1/3 cup toasted pepitas (pumpkin seeds)
  • 1/4 cup crumbled feta cheese (optional)
  • 1 small red onion, thinly sliced
  • 3 tablespoons tahini
  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 small clove garlic, minced
  • 3 to 4 tablespoons warm water
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Wash the delicata squash, cut off the stem and bottom, slice in half lengthwise, and scoop out seeds. Place cut-side down and slice into 1/2-inch half-moons.
  2. In a large bowl, toss squash slices with olive oil, smoked paprika, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway, until golden and tender. Set aside to cool slightly.
  3. Wash and dry kale. Remove tough stems, stack leaves, roll up, and slice into thin ribbons. Place in a large bowl, add a pinch of salt and about 1 teaspoon olive oil. Massage with hands for 2-3 minutes until softened and darkened.
  4. In a small bowl or jar, combine tahini, maple syrup, apple cider vinegar, and minced garlic. Whisk or shake until smooth. Add warm water 1 tablespoon at a time, whisking after each, until pourable. Season with salt and pepper.
  5. If pepitas are not pre-toasted, heat a dry skillet over medium heat. Add pepitas and cook, stirring frequently, for 2-3 minutes until they pop and smell nutty. Transfer to a plate to cool.
  6. Add roasted squash, dried cranberries, toasted pepitas, and sliced red onion to the bowl with massaged kale. Drizzle with about two-thirds of the dressing and toss gently. Sprinkle feta on top if using. Add more dressing if needed.
  7. Transfer to a serving platter or individual bowls. Serve immediately while squash is warm, or let sit for 10 minutes to meld flavors.

Notes

Don’t skip massaging the kale—it softens the leaves and reduces bitterness. Cut squash evenly for uniform cooking. Toast pepitas fresh for best flavor. Let squash cool slightly before adding to kale to avoid over-wilting. Dressing can be made ahead and stored in the fridge for up to a week.

Nutrition

Keywords: delicata squash, kale salad, harvest salad, fall salad, maple tahini dressing, roasted squash, healthy salad, gluten-free, vegetarian

Find it online: https://freshforkful.com/lighter-delicata-squash-and-kale-harvest-salad/