With the changing of the seasons comes a changing of the salads! Squash, pears and cranberries exude Fall vibes! Fall is officially one week away so to start the season off on the right note, you’ll have to try my Roasted Delicata Squash and Kale Salad with Pear & Cranberries recipe. This salad represents a hearty and colourful celebration of the season’s bounty.
Delicata squash takes centre stage! This small, oblong and striped winter squash is the perfect addition to this autumn salad. It’s skin is soft and fully edible so you don’t have to worry about peeling, making meal prep a breeze. Not only does the Delicata squash give this salad a bit of substance, but it’s orange colour really makes this salad pop! As it roasts, the squash caramelizes and softens and becomes incredibly creamy, rich, smooth and sweet.
The squash is then tossed into a soft and tender kale salad. Pears, shallot, dried cranberries and toasted pumpkin seeds are added to the mix to give you some crispiness, crunch, tartness and nuttiness with each and every bite. A tangy, sweet and savoury Honey Mustard Dressing is then drizzled over top and takes this salad to new heights.
My Roasted Delicata Squash and Kale Salad with Pear & Cranberries can be enjoyed as a side but is filling enough to serve as a main! Enjoy it for lunch, dinner or simply as a snack. It’s perfect for almost any occasion! So, bookmark this recipe for your Fall festivities, you won’t regret it. Let me show you how it’s done. Grab a spoon and come and cook with me!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves: 6 - 8
Ingredients:
Delicata Squash
2 Delicata squash (approx. 1kg)
2 Tbsp olive oil
1 Tbsp maple syrup
1/4 tsp kosher salt
1/4 tsp red chilli flakes, optional
Kale Salad
1 large bunch kale, stems removed and thinly sliced
1 tsp olive oil
Pinch of kosher salt
1 large shallot, thinly sliced
1/4 cup dried cranberries
1/4 cup toasted pumpkin seeds (See Notes below)
1 Bartlett Pear, core removed and thinly sliced
Honey Mustard Dressing
1/3 cup olive oil
2 1/2 Tbsp apple cider vinegar
1/2 Tbsp Dijon mustard
1 tsp maple syrup
1 clove of garlic, minced
1/4 tsp kosher salt
Freshly ground pepper, to taste
Instructions:
Preheat the oven to 425F and line a 11”x17” baking sheet with parchment paper.
Prepping the Delicata Squash: Remove the stems and cut the Delicata squash in half lengthwise. Using a spoon, scoop out the seeds and discard. Then, cut the squash into 1/2 inch slices.
Drizzle 1 Tbsp of olive oil onto the parchment paper, then in a single layer, lay the squash over top. Top with the remaining 1 Tbsp olive and maple syrup. Season with salt and red chilli flakes.
Transfer the squash to the oven and cook for 30 minutes or until fork tender, flipping them over halfway through the cook time.
Creating the Honey Mustard Dressing: While the squash is cooking, to a measuring cup or mason jar, add the olive oil, vinegar, mustard, maple syrup, garlic, salt and pepper and whisk or shake until fully incorporated. Set aside.
Remove the squash from the oven and let it cool for 15 minutes.
Preparing the Salad: To a large mixing or salad bowl, add the kale, olive oil and salt. Using your hands, massage the kale for 1 minute or until softened. You know your kale is tender enough when its volume has reduced by half and it is slightly darker in colour. Toss in the sliced shallot, dried cranberries and pumpkin seeds.
Drizzle the Honey Mustard Salad Dressing over top and give it a good toss.
Arrange the sliced pear and Delicata squash over top and serve and enjoy!
Notes:
Pumpkin Seeds: You can simply toss raw pumpkin seeds into the salad, but if you have a few extra minutes, toasting the pumpkin seeds adds a ton of flavour and a nuttier profile to this dish. To a small skillet set over medium heat, add the pumpkin seeds and cook them for 3 minutes or until golden brown, stirring frequently throughout. To halt the cooking process, immediately transfer the pumpkin seeds to a small bowl and set aside to cool.
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