Description
Celebrate the harvest with this vibrant Autumn Delicata Squash Salad. Featuring tender, caramelized delicata squash seasoned with warming spices, it is set upon a bed of sturdy lacinato kale. This nourishing bowl is balanced with creamy avocado, sweet pomegranate arils, and a crunchy topping of pumpkin seeds, all unified by a zesty maple-tahini-mustard dressing. Perfectly satisfying and nutrient-dense, this salad offers a beautiful harmony of textures and seasonal flavors for any occasion.
Ingredients
1 lb. delicata squash, seeded and sliced into 1/2-inch half moons
2 Tbsp. extra-virgin olive oil
1/2 tsp. ground cinnamon
1/2 tsp. smoked paprika
1/2 tsp. ground cumin
4 cups lacinato kale, massaged and chopped
1 ripe avocado, diced
1/2 cup pomegranate arils
1/4 cup pumpkin seeds
2 Tbsp. tahini
1 Tbsp. maple syrup
1 Tbsp. Dijon mustard
1 Tbsp. lemon juice
1-2 Tbsp. warm water (to thin dressing)
Instructions
Preheat your oven to 400°F (200°C).
Toss the sliced delicata squash with olive oil, cinnamon, smoked paprika, and cumin on a baking sheet.
Roast for 20-25 minutes until tender and golden brown.
While the squash roasts, whisk together the tahini, maple syrup, mustard, and lemon juice in a small jar, adding warm water until the desired consistency is reached.
Massage the kale with a drizzle of olive oil to soften the texture.
Arrange the massaged kale in a bowl and top with the roasted squash, diced avocado, pomegranate arils, and pumpkin seeds.
Drizzle the prepared dressing over the salad and toss gently to combine.
Notes
Delicata squash skin is thin and edible, so there is no need to peel it. You can prepare the dressing in advance to save time. Leftover salad components store well if kept in separate containers for up to 2 days.