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Roasted Delicata Squash Salad with Kale and Chickpeas

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  • Author: She Likes Food
  • 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

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://www.shelikesfood.com/roasted-delicata-squash-salad/