This post may contain affiliate links. Read my privacy policy.
When you’re looking for a switch from the fall favorite butternut squash, try a new variety like a delicata squash. Start with this Warm Kale Salad with Delicata Squash and Pomegranate that just screams fall!
Butternut squash and spaghetti squash are very popular this time of year but can be intimidating. Sometimes they are a little hard to cut and peel. There are some really great how-to videos to help, but if you are looking for a squash that is a little easier to work with, try delicata squash!
Delicata squash has a thinner skin, plus the flesh in a little softer, making it much easier to cut through. No need to even peel the skin, it will crisp up when roasted.
All squashes provide vitamin A and vitamin C, some of the B vitamins and are a good source of fiber. One cup of cooked squash contains about 100 calories. Deep-colored squashes offer the most beta-carotene.
Some squashes can be so large in size. When you are only cooking for 1 or 2 it can be a tad overwhelming and you can be eating squash for breakfast, lunch, and dinner just to not be wasteful. Delicata squash is smaller in size, which can be helpful.
I’m all about the less mess in the kitchen. Fewer pots and pans I have to wash, I am a happier girl. I was going to saute the kale in a pan to warm and wilt, but no need! Just add the kale right on top of the squash roasted during the last few minutes of cooking. This recipe is served warm, but it was just as delicious the next day as leftovers for lunch.
Print
Warm Kale Salad with Delicata Squash and Pomegranate
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4-6 1x
- Category: Salad
Description
When you’re looking for a switch from the fall favorite butternut squash, try a new variety like a delicata squash. Start with this Warm Kale Salad with Delicata Squash and Pomegranate that just screams fall!
Ingredients
- 1 large bunch (about 6 cups) kale
- 2 tbsp olive oil, divided
- 1 tbsp pomegranate juice
- 1 tbsp balsamic vinegar
- 1 tsp dijon mustard
- 1/2 shallot, minced
- salt and pepper
- 1 small delicata squash
- 1/4 cup pomegranate seeds
- 1/4 cup pecans, toasted
Instructions
- Pre-heat oven to 400 degrees F.
- Remove kale from stems, rinse, and pat dry.
- In a large bowl, whisk together 1 tbsp olive oil, pomegranate juice, balsamic vinegar, & dijon mustard. Stir in minced shallot. Season with salt and pepper. Add kale to the bowl, and massage kale leaves. Set aside.
- Cut the delicata squash lengthwise, scoop out seeds, then slice in 1/4 inch slices horizontally. Place on a baking sheet in an even layer. Drizzle with the remaining 1 tbsp of olive oil. Bake in the oven for 20 minutes, turning halfway through until browned and fork tender.
- The last 3 minutes, place kale directly on top of the squash and drizzle any remaining dressing. Cook to just let the kale wilt, and warm through.
- Toss kale and squash in a large bowl. Top with pomegranate seeds and pecans.
- Serve warm.
Keywords: delicata squash, kale, fall, salad
