Roasted Delicata Squash and Kale Salad with Pomegranate and Goat Cheese Recipe

Introduction

This Roasted Delicata Squash & Kale Salad combines tender, sweet squash with vibrant kale and tangy pomegranate seeds for a colorful, nutritious meal. Enhanced by a honey-lemon vinaigrette and creamy goat cheese, it’s perfect as a satisfying lunch or a lovely side dish.

Ingredients

• 2 medium delicata squash, thinly sliced
• 1 cup broccolini, cut into 2-inch pieces
• 1 tablespoon olive oil (for roasting)
• Pinch of salt and pepper (for roasting)
• 5 cups kale, chopped
• 2 teaspoons olive oil (for massaging kale)
• Pinch kosher salt (for kale)
• 1 large pomegranate, about 1 cup pomegranate seeds
• 1 large shallot, thinly sliced
• ½ cup pistachios, roasted and salted
• 4 ounces goat cheese
• ½ cup extra virgin olive oil (for vinaigrette)
• ¼ cup lemon juice
• 1 tablespoon honey (or substitute pomegranate molasses)
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh thyme
• Salt and pepper, to taste (for vinaigrette)

Instructions

1. Step 1: Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Step 2: Thinly slice the delicata squash into rings, scoop out and discard the seeds from each. Arrange the squash and broccolini on the prepared baking sheet.
3. Step 3: Drizzle olive oil over the vegetables and sprinkle with salt and pepper. Roast for about 15 minutes, then remove the broccolini and set aside.
4. Step 4: Continue roasting the squash for another 10–15 minutes until it is fork-tender.
5. Step 5: Meanwhile, roughly chop the kale and place it in a large bowl. Drizzle with olive oil and sprinkle with kosher salt.
6. Step 6: Massage the kale with your hands for about 30 seconds until it is fully coated and begins to soften. Let it rest for 20 minutes.
7. Step 7: Combine all vinaigrette ingredients in a jar, seal tightly, and shake vigorously. Let it sit for at least 30 minutes to blend flavors.
8. Step 8: In a large bowl, toss together the massaged kale, roasted vegetables, pomegranate seeds, shallots, pistachios, and goat cheese.
9. Step 9: Lightly drizzle with the prepared vinaigrette and toss gently to combine. Serve immediately.

Tips & Variations

• Replace broccolini with asparagus or green beans if desired for a different texture.
• Use pomegranate molasses in the dressing for a richer, tangy flavor.
• To save time, prepare the vinaigrette a day ahead to deepen the flavors.
• For extra crunch, toast the pistachios lightly before adding them to the salad.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss fresh before serving. The salad is best enjoyed fresh, as the kale may become soggy if dressed too far in advance. Reheat roasted squash before adding to the salad if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash?

Yes, but delicata squash is excellent because its skin is tender and edible, so you don’t need to peel it. Other winter squashes may require peeling and longer roasting times.

How do I know when the squash is done roasting?

The squash should be fork-tender and lightly browned on the edges. Test by inserting a fork; it should slide in easily without resistance.

Roasted Delicata Squash and Kale Salad with Pomegranate and Goat Cheese Recipe

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★★★★★

4.8 from 68 reviews

This vibrant Roasted Delicata Squash & Kale Salad combines the natural sweetness of delicata squash and broccolini with the hearty texture of massaged kale. Topped with fresh pomegranate seeds, roasted pistachios, tangy goat cheese, and a zesty lemon-thyme vinaigrette, this salad offers a perfect balance of flavors and textures that make it a refreshing and nourishing meal or side dish.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Veggies

• 2 medium delicata squash, thinly sliced
• 1 cup broccolini, cut into 2-inch pieces
• 1 tablespoon olive oil
• Pinch salt and pepper

Massaged Kale

• 5 cups kale, chopped
• 2 teaspoons olive oil
• Pinch kosher salt

Salad

• 1 large pomegranate, about 1 cup pomegranate seeds
• 1 large shallot, thinly sliced
• ½ cup pistachios, roasted and salted
• 4 ounces goat cheese

Vinaigrette

• ½ cup extra virgin olive oil
• ¼ cup lemon juice
• 1 tablespoon honey (can substitute pomegranate molasses)
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh thyme
• Salt and pepper, to taste

Instructions

1. Preheat Oven and Prepare Veggies: Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup. Thinly slice the delicata squash into rings, removing and discarding the seeds from the centers.
2. Roast Broccolini and Squash: Arrange the delicata squash rings and broccolini pieces on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for about 15 minutes, then remove the broccolini and set it aside.
3. Finish Roasting Squash: Continue baking the delicata squash alone for another 10-15 minutes, or until it’s fork tender and slightly caramelized around the edges.
4. Massage the Kale: Roughly chop the kale and place it in a large bowl. Drizzle with olive oil and sprinkle with kosher salt. Use your hands to massage the kale thoroughly for about 30 seconds until it’s well coated and begins to soften. Let it rest for about 20 minutes to allow the flavors to meld and the texture to soften further.
5. Make the Vinaigrette: Combine all vinaigrette ingredients—extra virgin olive oil, lemon juice, honey, Dijon mustard, fresh thyme, salt, and pepper—in a mason jar. Seal the jar tightly and shake vigorously until fully emulsified. Let the dressing sit for at least 30 minutes to let the flavors develop.
6. Assemble the Salad: In a large bowl, toss together the massaged kale, roasted delicata squash, broccolini, pomegranate seeds, sliced shallot, roasted pistachios, and crumbled goat cheese.
7. Dress and Serve: Lightly drizzle the salad with the prepared vinaigrette and toss gently to coat everything evenly. Serve immediately or chill slightly to enhance the flavors.

Notes

• Delicata squash has an edible skin which becomes tender when roasted, so no need to peel it.
• If pomegranate molasses is used instead of honey in the dressing, it enhances the tartness and depth of flavor.
• Massaging the kale is essential to soften its tough texture, making the salad easier to eat and more flavorful.
• Roasting broccolini separately ensures it doesn’t overcook and become mushy.
• For a nut-free version, omit pistachios or substitute with toasted sunflower seeds.

Keywords: delicata squash salad, kale salad recipe, roasted vegetable salad, fall salad, vegetarian salad, pomegranate salad, healthy salad, roasted squash broccolini