Fall Delicata Squash Salad with Kale

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By: Clara Updated: November 3, 2026

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There is something especially comforting about a warm fall salad, and this Fall Delicata Squash Salad with Kale is one I love bringing to the table when the weather turns cool. It feels cozy and colorful, yet it is fresh enough to serve for lunch or alongside dinner.

The salad pairs roasted delicata squash with kale, baby spinach, diced apples, candied pecans, dried cranberries, and crumbled goat cheese. The squash is seasoned with rosemary, cinnamon, sea salt, and black pepper, then served with a creamy avocado vinaigrette made with white balsamic vinegar and fresh lemon juice. Together, the ingredients offer a lovely mix of sweet, savory, tangy, and crunchy flavors.

Even better, this recipe comes together in about 30 minutes. While the squash roasts for 20 minutes, blend the dressing and prepare the greens. Then let the squash cool briefly before arranging it over the salad with the apples, pecans, cranberries, and goat cheese.

Serve Fall Delicata Squash Salad with Kale for a simple weeknight meal, a holiday side dish, or a potluck with friends. It looks festive on the table, and you can prepare several parts ahead to make serving easier.

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Why You’ll Love This Fall Delicata Squash Salad with Kale

• Quick to make: The squash roasts in 20 minutes, and the whole salad takes about 30 minutes from start to finish.
• Full of fall flavor: Cinnamon and rosemary bring out the squash’s sweetness, while apples and cranberries add a bright, fruity note.
• A satisfying mix of textures: Tender squash and leafy greens meet crunchy pecans, juicy apples, and creamy goat cheese.
• Easy to adjust: Swap the cheese, nuts, or greens to suit what you have at home.
• Pretty enough for guests: The colorful toppings make this salad a welcome addition to holiday meals and potlucks.

Delicata Squash Tips

Look for delicata squash that feels firm and heavy for its size, with smooth skin and no soft spots. Its striped skin is edible, so you do not need to peel it. To prepare the squash, trim off both ends, cut it lengthwise, and scrape out the seeds with a fork. Then slice it into even strips about 1/2 inch thick. Even slices roast at a similar rate, which helps you get tender squash with lightly browned edges.

Options for Substitutions

• Swap the greens: Use all kale or all baby spinach if you do not have both. You can also replace some of the greens with arugula for a peppery taste.
• Change the squash: Acorn squash or peeled butternut squash can stand in for delicata. Cut either one into similar-size pieces, and check for tenderness as it roasts.
• Use a different herb: Replace dried rosemary with dried thyme or sage for another cozy fall flavor.
• Choose another fruit: Pear works well in place of diced apples. For a less sweet salad, use crisp apple and leave the peel on for extra color.
• Try another cheese: Crumbled feta or blue cheese can replace the goat cheese. For a dairy-free salad, omit the cheese or use a plant-based alternative.
• Make the dressing your own: Use red wine vinegar or apple cider vinegar instead of white balsamic. You can also use plain pecans or walnuts instead of candied pecans to reduce sweetness.

Watch Out for These Mistakes

First, do not crowd the squash on the baking sheet. When the pieces overlap, they can steam instead of roast. Spread them in one layer and use a second pan if needed.

Next, keep the squash slices close to 1/2 inch thick. Thin slices may soften too quickly, while much thicker slices can need more time than the recipe allows. Check that the squash is tender before taking it out of the oven.

Also, add the olive oil to the dressing slowly while the blender runs. A steady drizzle helps the avocado vinaigrette turn smooth and creamy. If you pour in the oil all at once, the dressing may not blend as evenly.

Finally, dress the kale and spinach close to serving time, and do not top the greens too early. The dressing can make the leaves soften, while warm squash can wilt them. Let the squash cool for about five minutes, then assemble and serve the salad promptly.

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What to Serve With Fall Delicata Squash Salad with Kale?

This salad pairs nicely with simple mains and sides that let its fall flavors shine. Serve it with roasted chicken, baked salmon, or a bowl of lentil soup for a filling meal. For a holiday spread, add warm dinner rolls, roasted carrots, or a baked potato. Since the salad already has fruit, nuts, cheese, and greens, a lightly seasoned main dish is a natural match.

Storage Instructions

Store: For the best texture, keep the dressed greens, roasted squash, and toppings in separate airtight containers in the refrigerator. The squash will keep for up to 4 days, and the undressed greens and toppings are best within 2 to 3 days. The avocado vinaigrette may darken as it sits, so cover it tightly and use it within 1 to 2 days. If you have already dressed the salad, refrigerate it promptly and enjoy it within a day.

Freeze: Freezing the assembled salad is not recommended. The greens, apples, goat cheese, and avocado dressing can change texture after thawing. You can freeze the roasted squash on its own for up to 2 months in a freezer-safe container. Thaw it in the refrigerator, then reheat before serving.

Reheat: To warm the squash on the stovetop, heat it in a skillet over medium-low heat with a small splash of oil, turning gently until warm. For the microwave, place the squash in a microwave-safe dish and heat in short 20- to 30-second bursts. Avoid reheating the greens or assembled salad. Add warm squash to fresh greens just before serving.

Recipe Info

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Level of Difficulty: Easy
• Servings: 4
• Calories: 456 kcal per serving

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: Approximately 1,700 to 1,900 kcal total, or about 425 to 475 kcal per serving
• Protein: Approximately 35 to 45 g total, or about 9 to 11 g per serving
• Fat: Approximately 125 to 145 g total, or about 31 to 36 g per serving
• Carbohydrates: Approximately 130 to 155 g total, or about 33 to 39 g per serving

These figures are estimates. Exact nutrition can vary depending on the size of the squash, the brand of candied pecans, and the amount of dressing and toppings used.

Ingredients

For the roasted squash:

• 1 1/2 lb delicata squash
• 2 Tbsp olive oil
• 1 tsp dried rosemary
• 1/2 tsp ground cinnamon
• 1/2 tsp sea salt
• 1/2 tsp black pepper

For the salad:

• 3 cups kale
• 3 cups baby spinach
• 1/2 cup diced apples
• 1/4 cup chopped candied pecans
• 1/4 cup dried cranberries
• 1/2 cup crumbled goat cheese

For the avocado vinaigrette:

• 1/2 medium avocado, skin and pit removed
• 2 Tbsp white balsamic vinegar
• 1 1/2 Tbsp fresh lemon juice
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup olive oil

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Step-by-Step Instructions

Step 1: Preheat the Oven

Heat the oven to 425°F. Meanwhile, set out a rimmed baking sheet. A hot oven helps the squash roast and brown instead of turning soft and steamy.

Step 2: Prepare the Delicata Squash

Trim both ends off the squash, then halve it lengthwise. Use a fork to scrape out the seeds. Slice each half into strips about 1/2 inch thick, keeping the pieces as even as you can so they cook at the same rate.

Step 3: Season and Roast the Squash

Place the squash on the baking sheet. Toss it with the olive oil, rosemary, cinnamon, sea salt, and black pepper, then spread it in a single layer. Roast for 20 minutes, or until tender and lightly browned at the edges.

Step 4: Blend the Avocado Vinaigrette

While the squash roasts, add the avocado, white balsamic vinegar, lemon juice, kosher salt, and black pepper to a blender. Blend on low until smooth. Then slowly drizzle in the olive oil while blending until the dressing looks creamy.

Step 5: Prepare and Dress the Greens

Remove the thick stems from the kale and chop the leaves into bite-size pieces. Add the kale and baby spinach to a large bowl. Toss the greens with the avocado vinaigrette until evenly coated.

Step 6: Assemble and Serve

Let the roasted squash cool for about 5 minutes. Arrange it over the dressed greens, then add the diced apples, candied pecans, dried cranberries, and crumbled goat cheese. Serve right away for the best contrast between warm squash and fresh greens.

Conclusion

Fall Delicata Squash Salad with Kale brings together tender roasted squash, crisp greens, fruit, crunchy pecans, tangy goat cheese, and creamy avocado vinaigrette in one colorful dish. It takes about 30 minutes, uses simple ingredients, and works as either a hearty side or a light meal. Give it a try this fall, and share how you made it your own.

Fall Delicata Squash Salad with Kale

A warm, comforting salad featuring roasted delicata squash, fresh kale, and a creamy avocado vinaigrette, perfect for fall gatherings.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American, Autumn

Calories: 456

Ingredients Method Notes

Ingredients

  

For the roasted squash

• 1.5 lb delicata squash Look for firm squash with smooth skin.
• 2 Tbsp olive oil For roasting the squash.
• 1 tsp dried rosemary
• 0.5 tsp ground cinnamon
• 0.5 tsp sea salt
• 0.5 tsp black pepper

For the salad

• 3 cups kale Remove thick stems before chopping.
• 3 cups baby spinach
• 0.5 cup diced apples Use a crisp variety.
• 0.25 cup chopped candied pecans
• 0.25 cup dried cranberries
• 0.5 cup crumbled goat cheese

For the avocado vinaigrette

• 0.5 medium avocado, skin and pit removed
• 2 Tbsp white balsamic vinegar
• 1.5 Tbsp fresh lemon juice
• 0.25 tsp kosher salt
• 0.25 tsp black pepper
• 0.25 cup olive oil Added slowly for emulsifying.

Method

 

Preparation

1. Preheat the oven to 425°F and prepare a rimmed baking sheet.
2. Trim both ends of the delicata squash, halve lengthwise and remove seeds. Slice into even strips about 1/2 inch thick.

Roasting the Squash

1. Place the squash on the baking sheet, toss with olive oil, rosemary, cinnamon, sea salt, and black pepper. Spread in a single layer.
2. Roast in the oven for 20 minutes until tender and lightly browned.

Making the Dressing

1. While the squash roasts, blend the avocado, white balsamic vinegar, lemon juice, kosher salt, and black pepper until smooth.
2. Slowly drizzle in olive oil while blending until creamy.

Assembling the Salad

1. Remove thick stems from kale and chop into bite-size pieces. In a large bowl, combine kale and baby spinach.
2. Toss greens with the avocado vinaigrette until evenly coated.
3. Let roasted squash cool for about 5 minutes, then arrange over the dressed greens.
4. Add diced apples, candied pecans, dried cranberries, and crumbled goat cheese on top.

Notes

For best texture, store dressed greens, roasted squash, and toppings separately. Roasted squash lasts up to 4 days in the fridge.