Roasted Delicata Squash Kale Salad

Delicata squash: A sweet, tender winter squash with edible skin that roasts beautifully.

Kale: A leafy green that adds a slightly bitter, fresh flavor and lots of nutrients.

Olive oil: Used to roast the squash and bring everything together with a smooth, rich taste.

Salt: Enhances all the flavors in the salad.

Black pepper: Adds a little bit of spice and depth.

Quinoa: A protein-rich grain that adds texture and makes the salad more filling.

Feta cheese: Crumbled cheese that brings a salty, creamy contrast to the sweet squash.

Toasted pumpkin seeds: Crunchy seeds that add a nutty flavor and extra texture.

Roasting the delicata squash just right is a simple trick that makes this salad taste amazing. Here’s how to do it step by step:

1. Preheat your oven to 400°F (200°C). This temperature is perfect for getting the squash tender and a little caramelized without burning it.
2. Slice the delicata squash into half-moons, about the same size so they cook evenly.
3. Spread the slices out on a baking sheet in a single layer. Don’t crowd them, or they’ll steam instead of roast.
4. Drizzle the squash with olive oil and sprinkle with salt and black pepper. Toss gently with your hands or a spoon to coat every piece.
5. Roast for about 25 minutes, flipping halfway through if you want, until the squash is soft and the edges look a little golden.

Roasting this way brings out the natural sweetness of the squash and gives it a nice texture that’s soft but not mushy. The olive oil helps the outside get a little crispy, which adds a great contrast to the chewy kale and fluffy quinoa in the salad.

When I first tried roasting delicata squash, I didn’t spread the slices out enough, and they ended up soggy because they steamed instead of roasted. Now I always make sure there’s space between the pieces. Also, I love using my hands to toss the squash with oil and seasoning—it’s quick and you can feel when everything is coated just right. This little step makes the salad taste so much better and gives it a nice mix of textures.

• delicata squash - Substitute with butternut squash: Butternut squash has a similar sweetness and texture when roasted, making it a good alternative.

• kale - Substitute with spinach: Spinach provides a similar nutrient profile and can be used raw or lightly wilted in salads.

• olive oil - Substitute with avocado oil: Avocado oil has a similar flavor profile and high smoke point, making it suitable for roasting vegetables.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar spiciness but with a slightly different flavor profile.

• cooked quinoa - Substitute with cooked farro: Farro has a similar chewy texture and nutty flavor, making it a good grain alternative.

• feta cheese - Substitute with goat cheese: Goat cheese offers a similar tangy flavor and creamy texture, suitable for salads.

• toasted pumpkin seeds - Substitute with toasted sunflower seeds: Sunflower seeds provide a similar crunch and nutty flavor, making them a good alternative.

• To store your roasted delicata squash kale salad, first ensure it has cooled to room temperature. This prevents condensation, which can make the salad soggy.
• Transfer the salad to an airtight container. This helps maintain the freshness of the kale and other ingredients.
• For optimal freshness, store the salad in the refrigerator. It will keep well for up to 3-4 days.
• If you plan to store the salad for longer, consider keeping the roasted delicata squash separate from the rest of the ingredients. This prevents the squash from becoming too soft.
• When ready to serve, you can reheat the delicata squash in the oven at 350°F (175°C) for about 10 minutes to restore its texture before mixing it back into the salad.
• For freezing, place the cooled salad in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of its freshness. The salad can be frozen for up to 2 months.
• When ready to enjoy, thaw the salad in the refrigerator overnight. Note that the texture of the kale and feta cheese may change slightly after freezing.
• To refresh the salad, consider adding a splash of olive oil or a squeeze of lemon juice before serving. This can help revive the flavors and textures.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the Roasted Delicata Squash Kale Salad evenly on a baking sheet. Cover with aluminum foil to retain moisture. Heat for about 10-15 minutes or until the delicata squash is warmed through. This method helps maintain the crispness of the kale and the texture of the quinoa.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a splash of olive oil to the pan. Add the salad and stir occasionally for about 5-7 minutes until everything is heated through. This method is quick and helps keep the feta cheese slightly melty and the pumpkin seeds crunchy.

• Microwave Method: Place the salad in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to prevent drying out. Heat on medium power for 1-2 minutes, stirring halfway through. This method is the fastest but may slightly soften the kale and pumpkin seeds.

• Steaming Method: Place the salad in a heatproof bowl. Set up a steamer basket over a pot of simmering water. Cover and steam for about 5 minutes. This gentle reheating method preserves the nutrients and keeps the kale vibrant.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the salad in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through. This method keeps the delicata squash crispy and the pumpkin seeds crunchy.

• Oven: Used to roast the delicata squash until tender.

• Baking sheet: Holds the sliced delicata squash while roasting in the oven.

• Knife: Used to slice the delicata squash into half-moons and chop the kale.

• Cutting board: Provides a stable surface for slicing the squash and chopping the kale.

• Mixing bowl: Used to combine the chopped kale, cooked quinoa, crumbled feta cheese, toasted pumpkin seeds, and roasted delicata squash.

• Measuring spoons: Ensures accurate measurement of olive oil, salt, and black pepper.

• Tongs: Helps to toss the salad ingredients together evenly.

• Spatula: Useful for transferring the roasted squash from the baking sheet to the mixing bowl.

• Serving bowl: Used to serve the salad immediately or store it for later.

Pre-roast the squash: Roast the delicata squash in advance and store it in the fridge. This way, you can quickly assemble the salad when needed.

Use pre-washed kale: Save time by buying pre-washed and pre-chopped kale from the store.

Cook quinoa in bulk: Prepare a large batch of quinoa and freeze portions for future use. Just thaw and add to your salad.

Toast seeds ahead: Toast pumpkin seeds in advance and store them in an airtight container.

Batch prep ingredients: Chop all ingredients and store them separately in the fridge for quick assembly.