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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.
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 servings
Calories 659kcal
Author Manju


  • 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


  • 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.


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