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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
Cook Time 20 minutes
Total Time 30 minutes
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.