Roasted Delicata Squash Salad

By Samantha Binkley

I really love the fall if you haven’t noticed! But not for the reasons you may think. I enjoy sweater weather and pumpkin-scented things as much as the next person, but I love the fall for the produce and colors that come along with it. The oranges, deep greens and reds that are present in our foliage, but also in the foods we eat, makes my year…every year.

Squash is in season now and there are so many varieties from Carnival to Delicata, and of course the more popular Butternut and Acorn. In this recipe, I decided to spotlight Delicata squash. Delicata squash are small and easier to handle than most. When cooked, the skin is edible so there is no peeling involved.

Delicata squash is also called the “sweet potato squash” because when roasted it caramelizes and becomes sweet and creamy. It’s perfect for this type of dish, where you combine other contrasting ingredients, but the sweetness still shines through. That’s why I love this recipe! The blanched kale, spices, and textures all come together to create a colorful bowl that says loud and clear, FALL IS HERE!

Ingredients

Makes 6 servings

For the Salad

  • 1

    medium-sized delicata squash, halved, seeds removed and sliced into half-moon pieces

  • 1

    bunch Italian kale (also called dinosaur or lucinato kale), washed and spines removed

  • 2  tbsp

    extra virgin olive oil

  • 2 tsp
  • 2 cups

    fingerling potatoes, sliced in half lengthwise

  • 6

    cloves, garlic, peeled 

  • 1

    red onion, sliced into eighths

  • 1 tsp

    sea salt

  • ¼ cup

    candied walnuts

  • ¼ cup

    dried cranberries

  • sea salt and pepper to taste

For the Dressing

  • 1

    small shallot, minced

  • ½ cup

    extra virgin olive oil

  • ¼ cup

    balsamic vinegar

  • 1 tbsp

    honey

Preparation

Roast the Vegetables

  1. Preheat the oven to 375°F and prepare a large baking sheet with foil or parchment paper

  2. In a large bowl, add the squash pieces, sliced potatoes, onions, garlic. Add the Spice Spice Baby Spice Blend and 1 tsp sea salt.

  3. Drizzle the olive oil on top and stir to combine all the ingredients.

  4. Spread the vegetables out on a baking sheet and bake for 25-30 minutes.

  5. Meanwhile, blanch the kale: Fill a medium saute pan with water halfway and bring to a boil. 

  6. To remove the ribs from the kale: hold the kale leaf by the base of the stem and run a sharp knife away from you on either side of the rib. The green leafy part should cut away, leaving the stem in your hand to toss away.

  7. Roughly chop the leafy part. Add the entire amount to the boiling water for 20-30 seconds only. 

  8. Drain the kale into a colander and run under cold water. 

  9. Spin in a salad spinner to remove excess water(optional) or simply shake in the colander and allow to dry while the vegetables continue to roast

Make the Dressing

  1. Combine all the indredients in a small bowl and wisk together

Put It Together

  1. In a serving bowl, add the dried kale first and toss with 2 tbsp of the dressing.

  2. Add the roasted vegetables on top and add another 2 tbsps of the dressing. 

  3. Sprinkle the nuts and the cranberries on top and add another tbsp of the dressing. Serve warm or at room temp.