This Roasted Delicata Squash Salad with Kale and Chickpeas is packed with hearty and filling ingredients that are perfect to enjoy in the fall or winter. The delicata squash adds a little sweetness and goes so well with the salty feta cheese and tart dried cranberries. This salad is full of vibrant colors and antioxidants to keep you feeling good all season long!
Just because it’s cold outside, doesn’t mean salad season is over! This Roasted Delicata Squash Salad with Kale and Chickpeas is hearty, healthy and full of vibrant colors and antioxidants. Enjoy this kale salad as a filling lunch or bring it to your next holiday potluck party.
Why You’ll Love This Hearty Winter Salad!
- It’s pretty to look at – Pomegranate seeds resemble little jewels, and they make any salad look beautiful. The pomegranate, roasted squash, red onion, and dried cranberries really make this salad pop!
- It’s a perfect holiday party side dish – Christmas and New Year’s parties are all coming up, and it’s always a good idea to have a festive salad recipe on hand when you’re asked to bring a dish!
- It’s packed with healthy ingredients – You’ll always feel good after eating this roasted delicata squash salad. Kale is a superfood green, chickpeas add great plant-based protein, and squash is packed with fiber.
Roasted Delicata Squash Salad Ingredients and Substitutions
- Delicata Squash – I used two regular-sized delicata squash for this recipe. Delicata squash is great because it has a very thin skin and doesn’t require any peeling. That makes prep work easy and cook time quick. If you can’t find delicata squash, you could substitute any other roasted winter squash you prefer.
- Kale – I used one small bunch of curly kale chopped into small pieces. You can use lacinato kale. Spinach or another dark leafy green of choice can easily be substituted.
- Chickpeas – I used one can of chickpeas in this recipe, but you can certainly add another if you want to bulk it up even more. hite beans can be substituted for chickpeas if needed.
- Feta Cheese – Feta cheese adds saltiness and creaminess to this salad. You can use regular feta cheese or a vegan substitute. Crumbled goat cheese also works well in this recipe.
- Dried Cranberries & Pomegranate – I love adding sweetness to my winter salads and the dried cranberries and pomegranate seeds not only add sweetness, but each has a great texture and color.
- Red Onion – I love adding thinly sliced raw red onion to my salads for the flavor and color. Any onion will work, though.
- Walnuts – Walnuts are a great addition to salads because they add a nice crunch, while also adding healthy fats. Any nuts can be used. Toasting your nuts gives them even more flavor.
- Fresh Herbs – I added some fresh chopped parsley, but any fresh herbs will work.
- Dressing – I made a simple homemade dressing using olive oil, apple cider vinegar, dijon mustard, maple syrup, garlic, salt, and pepper.
How To Make Roasted Squash Salad with Kale and Chickpeas
- Pre-heat oven to 425 degrees F. Wash your delicata squash well and dry it completely. There is no need to peel the skin off. Cut the two ends off and then cut the squash down the middle vertically. Use a spoon to scoop out the seeds and then cut each piece in half vertically, again. Cut those pieces into thin slices (as pictured in the post).
- Add the squash to a large sheet pan, drizzle with olive oil, and season with salt and pepper. Place in oven and roast until fork tender and starting to brown, about 25 minutes. Remove from the oven and allow to cool while you prepare the rest of the salad.
- Make the dressing. Add all dressing ingredients to a bowl or jar, and mix until completely combined. Give the dressing a taste, and adjust any seasonings as needed.
- Add the chopped kale to a large bowl and pour over about 1 Tablespoon of the dressing. Use your hands to massage the dressing into the kale and break it down slightly.
- Next, add the cooled squash, chickpeas, feta cheese, dried cranberries, pomegranate seeds, fresh herbs, and red onion. Pour about half the dressing over the salad and mix everything until fully combined. Add extra dressing if needed, and season with extra salt and pepper if you like.
Why Your Body Will Love This Colorful Salad Recipe
- It’s packed with antioxidants – Antioxidants are commonly found in whole foods that are naturally vibrant in color. This salad is packed with colorful squash, kale, red onion, pomegranate, and dried cranberries. Antioxidants help reduce harmful inflammation inside your body that can lead to diseases, including many cancers.
- Kale is a superfood – In my opinion, kale never goes out of style! I know some people might be sick of seeing it in tons of recipes, but kale has so many health benefits that it’s a perfect food to enjoy regularly. Kale is a dark leafy green packed with vitamin C, which is super important this cold and flu season.
- Delicata squash is high in potassium – It contains 500 mg of potassium in just one cup, which is really great for lowering blood pressure and reducing the risk of heart disease and diabetes.
Salad Recipe Frequently Asked Questions
- Is this salad gluten-free? Yes!
- Can this recipe be made vegan? Yes, you can either omit the feta cheese or use a vegan feta substitute instead.
- How should this salad be served? You can serve it as a side dish or enjoy it for a hearty plant based lunch. You could bulk it up with some quinoa or rice if you like.
- Can this salad be made ahead of time? Yes, this is a great salad recipe to make beforehand. Store it in the refrigerator until ready to serve, but it can be left at room temperature for a bit if brought to a potluck.
- How long will this salad last in the refrigerator? If stored in an air-tight container, the salad should last about 4 days. It will get a bit soggy if it’s already dressed, but it should still be good.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Hearty Winter Salad Recipes?
Halloween Salad with Rice and Veggies
Holiday Salad with Cabbage and Kale
Roasted Sweet Potato and Black Bean Kale Salad
Crunchy Broccoli Salad with Maple Mustard Dressing
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Roasted Delicata Squash Salad with Kale and Chickpeas
- Total Time: 45 minutes
- Yield: 4-8 1x
- Diet: Vegetarian
Description
This Roasted Delicata Squash Salad with Kale and Chickpeas is packed with hearty and filling ingredients that are perfect to enjoy in the fall or winter. The delicata squash adds a little sweetness and goes so well with the salty feta cheese and tart dried cranberries. This salad is full of vibrant colors and antioxidants to keep you feeling good all season long!
Ingredients
Scale
- 2 regular sized delicata squash
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups curly kale, I like to chop mine into pretty small pieces
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 cup crumbled feta cheese
- 1/2 small red onion, thinly sliced
- 1/2 cup toasted chopped walnuts
- 1/2 cup dried cranberries
- 1/2 cup pomegranate seeds
- 1/3 cup chopped fresh parsley
Dressing
- 1/3 cup olive oil
- 1/3 cup apple cider vinegar
- 1 1/2 teaspoon dijon mustard
- 1 1/2 teaspoon pure maple syrup, or honey
- 1–2 cloves garlic, minced
- 2 teaspoons tamari, or soy sauce
- Salt and black pepper, to taste
Instructions
- Pre-heat oven to 425 degrees F. Wash your delicata squash well and dry it completely. There is no need to peel the skin off. Cut the two ends off and then cut the squash down the middle, vertically. Use a spoon to scoop out all of the seeds and then cut each piece in half, vertically, again. Cut those pieces into thin slices (as pictured in the post).
- Add the squash to a large Sheetpan, drizzle with olive oil and season with salt and pepper. Place in oven and roast until fork tender and starting to brown, about 25 minutes. Remove from the oven and allow to cool while you prepare the rest of the salad.
- Make the dressing. Add all dressing ingredients to a bowl, or jar, and mix until completely combined. Give the dressing a taste and adjust any seasonings as needed.
- Add the chopped kale to a large bowl and pour over about 1 tablespoon of the dressing. Use your hands to massage the dressing into the kale and break it down a little bit.
- Next, add in the cooled squash, chickpeas, feta cheese, dried cranberries, pomegranate seeds, fresh herbs, and red onion. Pour about half the dressing over the salad and mix everything until fully combined. Add extra dressing, if needed and season with extra salt and pepper if you like.
Notes
You don’t have to use all of the dressing. Pour on about half a cup to begin with and then decide if you want to add more.
Serving size will vary depending on whether you serve as a side dish or enjoy as an entree.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Salad, Vegetarian
- Method: Oven
- Cuisine: American
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