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Roasted Delicata Squash Kale Salad

Roasted Delicata Squash Kale Salad

This Roasted Delicata Squash Kale Salad is a deliciously vibrant dish perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 350 kcal

Equipment

  • Oven
  • baking sheets
  • mixing bowl
  • Small bowl

Ingredients
  

Main Ingredients

  • 1 whole delicata squash halved lengthwise and seeded, sliced into ½-inch segments
  • 1 small red onion sliced into wedges
  • 1 15-ounce can chickpeas drained and rinsed
  • 2 whole garlic cloves
  • 0.5 tablespoon extra-virgin olive oil plus more for drizzling
  • 1 tablespoon fresh lemon juice
  • sea salt to taste
  • freshly ground black pepper to taste
  • 6 leaves lacinato kale thinly sliced
  • 1 cup cooked farro see note
  • 1 whole gala apple diced
  • 0.25 cup dried cranberries
  • 0.25 cup pepitas

Maple Tahini Sauce

  • 0.25 cup tahini
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon maple syrup
  • 3 tablespoons warm water more as needed
  • sea salt to taste
  • freshly ground black pepper to taste

Instructions
 

Cooking Instructions

  • Preheat the oven to 400°F and line 2 baking sheets with parchment paper. Assemble the delicata squash, red onion and garlic cloves (still in their paper) on one sheet and the chickpeas on the other. Toss with a drizzle of olive oil and several pinches of salt and pepper. Roast until golden brown, 25 to 30 minutes.
  • Make the tahini sauce: In a small bowl, combine the tahini, apple cider vinegar, maple syrup, water and pinches of salt and pepper and stir. If the sauce is too thick, stir in more water until it is a drizzable consistency. If it’s too thin, let it sit for several minutes to thicken.
  • In a large mixing bowl, combine the ½ tablespoon of olive oil, lemon juice and a few pinches of salt and pepper. Peel the roasted garlic cloves and smush the softened garlic into the olive oil mixture. Add the kale and gently massage it until it’s lightly wilted and tender. Stir in the farro and a generous drizzle of the tahini sauce. Add the roasted delicata squash, red onions, chickpeas, apple, cranberries and pepitas. Season to taste and add more dressing, if desired.

Notes

I cook my farro, like pasta, in boiling water until it's tender and chewy but not mushy. The timing really varies - sometimes it's done in 20 minutes, sometimes it takes as long as 40. Drain and set aside to dry before adding to the salad.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 200mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 60mgIron: 3mg
Keyword easy recipes, fall recipes, Healthy Salad, Roasted Delicata Squash Kale Salad, vegetarian recipe
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