Delicata Squash Salad

Delicata squash salad
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This delicata squash salad is the perfect salad as an entree, or side dish for the holidays. The pickled onions and maple dressing provide a bit of sweet to compliment an otherwise savory flavor profile. I first envisioned this salad with avocado, but one of my family members that is joining us for Thanksgiving is allergic, so I substituted with hearts of palm. The hearts of palm was a delicious addition with a similar texture and flavor profile as avocado.

Jump to Delicata Squash Salad Recipe

Start by roasting the squash- see my quick guide to how to roast a squash. Roast until tender and then allow to cool. Once you are able to handle, cut in 1/2 inch slices. You don’t need to worry about removing the skin- delicata is the only squash that you can eat the skin of!

Roughly chop the kale and add to the salad bowl. Squeeze half a lemon over the chopped kale. Gently massage the kale for 30-60 seconds. This is an important step to reduce the bitterness in uncooked kale. You will notice the kale reducing in size by roughly 25%. Top the kale with the remaining ingredients and prepare the dressing.

To prepare the dressing, combine all ingredients in a small bowl or in a dressing bottle and whisk to combine. Taste and add an salt and pepper to taste. Dress the salad just before serving.

Yield: 8 side salads

Prep time: 15 minutes

Cooking time: 35-40 minutes for the squash

Delicata Squash Salad Ingredients

  • 1 Delicata squash, roasted and sliced in 1/2 inch semi-circles
  • 1 bunch of kale, roughly chopped
  • 1-1/2 tsp lemon juice, divided
  • 1/4 cup pomegranate seeds
  • 1/3 cup pickled onions
  • 2/3 cup, or 3 spears, sliced hearts of palm
  • 2 tbsp pepitas (pumpkin seeds)
  • 2 tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • 1-1/2 tsp pure maple syrup
  • 2 tbsp olive oil
  • 1/2 tsp red wine vinegar
  • 1/2 tsp salt
  • 1/2 tsp pepper

Delicata Squash Salad Instructions

  1. Add the kale to a large salad bowl. Add 1 teaspoon of fresh lemon juice and gently massage the kale for 30-60 seconds, or until you notice the volume reducing by 25%.
  2. Top the kale with pomegranate seeds, pickled onions, pepitas, hearts of palm and squash slices
  3. Make the dressing. Coming remaining 1/2 teaspoon of fresh lemon juice with balsamic and red wine vinegars, dijon, maple syrup, olive oil and salt and pepper
  4. Dress the salad just before serving.

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