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Easy Delicata Squash and Kale Harvest Salad: Best Family Recipe

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A hearty harvest salad featuring tender roasted delicata squash, massaged kale, dried cranberries, pepitas, and a tangy-sweet maple-Dijon dressing. This budget-friendly, picky eater-approved recipe comes together in 40 minutes and is perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 1 medium delicata squash (about 1½ pounds)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • 1 large bunch curly kale (about 8–10 ounces)
  • 1 tablespoon olive oil (for massaging kale)
  • ½ teaspoon salt (for kale)
  • Juice of ½ lemon
  • ¼ cup olive oil (for dressing)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small shallot, finely minced (about 1 tablespoon)
  • ¼ teaspoon salt (for dressing)
  • ⅛ teaspoon black pepper (for dressing)
  • ⅓ cup dried cranberries
  • ⅓ cup pepitas (pumpkin seeds)
  • ¼ cup crumbled feta cheese (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Wash delicata squash, cut off stem and bottom, slice in half lengthwise, scoop out seeds, then slice into ½-inch half-moons.
  2. In a medium bowl, toss squash slices with 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon smoked paprika. Spread in a single layer on a baking sheet. Roast for 15 minutes, flip, then roast another 10-15 minutes until golden and tender.
  3. While squash roasts, wash kale, remove tough stems, stack leaves, roll into a cigar, and slice into thin ribbons (chiffonade).
  4. Place sliced kale in a large bowl. Add 1 tablespoon olive oil, ½ teaspoon salt, and juice of ½ lemon. Massage kale with your hands for 2-3 minutes until softened and darkened.
  5. In a small bowl or mason jar, combine ¼ cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, minced shallot, ¼ teaspoon salt, and ⅛ teaspoon pepper. Whisk or shake until emulsified.
  6. Pour half the dressing over the massaged kale and toss. Add warm roasted squash, dried cranberries, pepitas, and feta (if using). Drizzle remaining dressing and toss gently.
  7. Let salad rest for 5 minutes before serving. Serve at room temperature or slightly warm.

Notes

Don’t skip massaging the kale—it makes it tender and less bitter. Keep an eye on the squash to prevent burning. Toast pepitas in a dry skillet for extra crunch. Make extra dressing to use on other dishes. For meal prep, roast squash and make dressing up to 3 days ahead; wash and chop kale but don’t dress until serving.

Nutrition

Keywords: delicata squash, kale salad, harvest salad, fall salad, healthy salad, vegetarian, gluten-free, easy salad recipe

Find it online: https://novanosh.com/easy-delicata-squash-and-kale-harvest-salad-best-family-recipe/