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Home » Recipes » Season » Fall » Roasted Squash and Kale Salad

Roasted Squash and Kale Salad

Published: Oct 27, 2014 · Modified: Oct 18, 2017 by Manju · This post may contain affiliate links · 5 Comments

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Fall head over heels for this delightful fall salad recipe of Roasted Delicata Squash, Kale, Feta, Toasted Walnuts and Pomegranates!

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Roasted Squash and Kale Salad - Fall Thanksgiving Salad Recipe - Mirch Masala

I once read somewhere about making a perfect salad – the components that need to go into it that make every bite refreshingly good. The greens, of course, are an integral part. If you want it to be a little more filling, add some whole grains like quinoa, couscous, wheat berries etc. You need a sweet component, which will be a fruit or in this case, the roasted squash. You need some crunch, so go on an toast some nuts and add to the salad. If you really want to treat yourself, go for candied nuts! Some cheese – soft cheese like feta, goat cheese and blue cheese or shaved parmesan, grated pecorino etc. Wait, we almost forgot the most important part – the acid. It comes from the dressing. It could be a simple lemon-olive oil dressing or a vinegar dressing. I do not prefer the creamier dressings that much, though I sometimes like my dressing a little on the sweeter side – like a blueberry vinegar or a raspberry jam-olive oil dressing.

Roasted Squash and Kale Salad - Fall Thanksgiving Salad Recipe - Mirch Masala (3)

Now that you have it all, toss them together, add more goodies like pomegranate or more nuts. Enjoy it then and there and make more to order. These salads generally don’t stay well together unless it it one of those whole grains you are using instead of the greens. Then the grains tend to absorb the excess liquid and keeps the structure of the salad intact.

Enjoy this simple fall salad with roasted delicata squash. You can use any other squash as well.

Roasted Squash and Kale Salad - Fall Thanksgiving Salad Recipe - Mirch Masala

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Roasted Squash and Kale Salad

Deliciously roasted delicata squash with some kale, feta, nuts and an olive oil - lemon dressing to form a light and super simple fall salad recipe.
5 from 3 votes
Print Pin Rate
Course: Salad
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 2 servings
Calories: 659kcal
Author: Manju
[recipe_key]

Ingredients

  • 1 Delicata Squash
  • 1 tbsp Olive Oil
  • ½ tsp Sea Salt
  • ½ tsp Crushed black pepper
  • 1 cup Baby Kale
  • 3 tbsp Feta cheese crumbled
  • ¼ cup Toasted Almonds and Walnuts
  • 1 tbsp Olive oil
  • Juice of one lemon
  • Salt and crushed black pepper to taste
  • 1 tbsp Pomegranate seeds

Instructions

  • Preheat oven to 425F.
  • Cut the squash in half lengthwise. Scoop out the seeds.Cut into strips - half moon shaped.
  • Spread on a baking sheet. Sprinkle olive oil, salt and pepper and toss well.
  • Bake until soft for about 30-40 mins.
  • Once done, cut into smaller pieces and keep aside.
  • In a large bowl, toss together the kale, roasted squash, salt, pepper, lemon juice, olive oil and nuts.
  • Transfer to a serving bowl. Top with cheese and pomegranate seeds and enjoy immediately.

Nutrition

Calories: 659kcal | Carbohydrates: 95g | Protein: 17g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 920mg | Potassium: 3818mg | Fiber: 16g | Sugar: 24g | Vitamin A: 17405IU | Vitamin C: 166.5mg | Calcium: 476mg | Iron: 7.1mg
Tried this recipe?Mention @Cookingcurries or tag #cookingcurries on social media. We would love to take a look and share!

 

Roasted Squash and Kale Salad - Fall Thanksgiving Salad Recipe - Mirch Masala (2)

Roasted Squash and Kale Salad - Fall Salad Recipe - Thanksgiving Side - Vegetarian
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Next Post: Slow Cooked Butternut Squash and Chickpea Soup with Coconut Milk »

Reader Interactions

Comments

  1. Helene D'Souza says

    October 20, 2017 at 11:01 am

    5 stars
    Love that you added feta to this salad. I don’t think we get this squash here but I will keep an eye out for it!

    Reply
    • Manju says

      October 20, 2017 at 11:45 am

      Thanks Helene. You can use any other squash too!

      Reply
  2. Dorothy at Shockingly Delicious says

    October 20, 2017 at 7:39 pm

    5 stars
    I love all of the great textures and flavors you used!

    Reply
  3. Tiffany says

    October 23, 2017 at 1:49 pm

    5 stars
    Two of my favorites this time of year are squash and kale. I really like that you added pomegranate seeds. This would make a great Thanksgiving salad!

    Reply
    • Manju says

      October 23, 2017 at 1:51 pm

      Thank you Tiffany! Yes, it would be a great side for Thanksgiving

      Reply

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