Description
This harvest-inspired Roasted Delicata Squash & Kale Salad is the perfect balance of hearty and light. Featuring tender roasted delicata squash, massaged kale, crunchy pistachios, and tangy goat cheese, this vibrant dish is elevated by a bright citrus vinaigrette and juicy pomegranate seeds. It is a sophisticated, nutrient-dense meal that comes together easily, making it an ideal choice for busy weeknights or a colorful lunch that keeps you energized.
Ingredients
2 medium delicata squash, sliced into rings and seeded
1 cup broccolini, cut into 2-inch pieces
1 tablespoon olive oil (for roasting)
5 cups fresh kale, stems removed and chopped
2 teaspoons olive oil (for the massage)
1/2 cup fresh pistachios
1/3 cup crumbled goat cheese
1/4 cup pomegranate seeds
Kosher salt and freshly cracked black pepper as needed
Instructions
Preheat your oven to 400°F (200°C).
Arrange squash rings and broccolini on a baking sheet, toss with 1 tablespoon olive oil, salt, and pepper, and roast for 20-25 minutes until tender.
Place the chopped kale in a large bowl, add 2 teaspoons of olive oil and a pinch of salt, then massage the leaves with your hands until they become silky and dark green.
Add the cooled roasted vegetables to the kale.
Top with pistachios, goat cheese, and pomegranate seeds.
Toss gently to combine and serve at room temperature.
Notes
Massage the kale thoroughly to ensure the best texture. You can roast the squash and broccolini in advance and store them in the refrigerator for up to 3 days. Use a simple lemon-olive oil dressing to complete the dish.
Nutrition
- Serving Size: 2 cups
- Calories: 280
- Sugar: 6g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg