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