Salads tend to be overlooked in the winter but with the right ingredients, even lettuce can turn into a delicious winter meal. This Delicata Squash Baby Kale Salad with Balsamic Fig Vinaigrette is definitely my new favorite. It's perfect for lunch or a light dinner. The combination of the roasted delicata squash, balsamic, and figs makes this salad perfect for winter and more hearty thank your regular salad. I used baby kale instead of regular kale because of its texture. Do you want to eat more kale but don't like how tough it can be? Use baby kale! It tastes just like spinach!
The story behind this salad:
A couple of months ago I shared these Butternut Squash Crostini with Fig Glaze which is where I got the inspiration for this kale salad. I've always been a fan of balsamic vinaigrette but adding fig preserves is such a game-changer I can't believe I only discovered the combination recently! I don't remember where I saw the combination for the first time but it's so good. I always add a touch of sweetener to my vinaigrette to balance out the flavors but with the fig preserves, you don't have to. It adds great natural sweetness and goes really well with the balsamic vinegar and goat cheese.
What is baby kale?
Baby kale is simply a younger version of regular kale. It is harvested at an early stage of its growth so it's smaller, milder, and softer. Baby kale is easier to eat raw, you can use it just as you would baby spinach. I wouldn't substitute baby kale for regular kale in cooked recipes as kale is tougher and takes much longer to cook and wilt down than baby kale would. I love using it in salads, juices, smoothies, and pesto. Try it in this Green Juice!
My favorite thing about baby kale is how easy it is to prepare. You just throw it into the bowl, or if needed roughly chop it and that's it. You don't have to massage it as you would regular kale so it's a great time saver when you want a quick salad.
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How to cook Delicata Squash?
Cooking delicata squash intimidated me for the longest time, or to be honest, cooking any squash besides butternut squash intimidated me. That's the one I'd always go for but it's time to give all the other varieties a chance too. The great thing about delicata squash is that it's easier to prepare than butternut squash and it takes less time to cook! You don't have to peel it because the peel is thin and perfectly edible! Just scoop the seeds out and cut it into thin slices. Brush the slices with a little bit of avocado oil and roast at 400°F for 30 minutes. If you're unsure how to use it, this Delicata Squash Baby Kale Salad is a great start! It's easy to make and such a crowd-pleaser. I like making a bigger batch of the dressing and the squash and keeping them in the fridge for 2-3 days. Just prepare the fresh ingredients on the spot and add the squash and the vinaigrette. Healthy eating has never been easier!
More winter salad recipes:
- Persimmon Salad with Goat Brie and Pomegranate Seeds
- Za'atar Roasted Eggplant Lentil Salad with Sun-dried Tomatoes
- French Lentil Broccoli Salad
- Cajun Roasted Cauliflower Salad
📖 Recipe
Delicata Squash Baby Kale Salad with Balsamic Fig Vinaigrette
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: 2-4 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Delicious winter squash salad with baby kale and toasted pumpkin seeds. Easy to make vegan!
Ingredients
Balsamic Fig Vinaigrette:
- 4 tbsp extra virgin olive oil
- 3 tbsp balsamic vinegar
- 2 tbsp fig preserves
- ¼ tsp sea salt
Roasted Pumpkin Seeds:
- ½ cup raw pumpkin seeds
- 2 tsp avocado oil
- 2 tsp maple syrup (or honey)
- ½ tsp sea salt
- ¼-½ teaspoon crushed red pepper flakes
- ¼ tsp smoked paprika
Delicata Squash Kale Salad:
- 1 medium delicata squash
- 2 tsp dried thyme
- freshly cracked black pepper to taste
- avocado oil for cooking (in spray, or use 2 tablespoon regular oil)
- 3 cups cherry tomatoes, cut in half
- 1 medium red onion, peeled, cut in half, and thinly sliced
- 200g baby kale (or enough for 4 people)
- 100g soft goat cheese (sub for vegan soft cheese or skip)
Instructions
Balsamic Fig Vinaigrette:
- Add all the ingredients into a small mason jar, close with a lid, and shake to combine. Set aside till ready to serve.
Roasted Pumpkin Seeds:
- Preheat your oven to 350°F (175°C).
- Spread the pumpkin seeds on a baking sheet, drizzle with the avocado oil and maple syrup. Add the sea salt, crushed red pepper flakes, and smoked paprika. Stir to combine and coat everything well.
- Roast in the oven for 8-10 minutes or until the pumpkin seeds are golden and popped here and there. Set aside to cool until ready to serve.
Delicata Squash Kale Salad:
- Bring the oven temperature up to 425°F (220°C).
- Cut the squash in half lengthwise and scoop out the seeds.
- Cut the squash into 1cm (0.3”) thick slices and spread on a baking sheet lined with baking paper.
- Spray the squash lightly with avocado oil or brush it with oil on both sides.
- Sprinkle with dried thyme, sea salt, and freshly cracked black pepper on both sides.
- Place in the oven on the middle rack and roast for 15 minutes. Flip each slice and roast for 15 more minutes.
- Take the squash out of the oven and set aside until ready to serve.
- In a large bowl, mix together the cherry tomatoes, red onion, and baby kale. Toss with the vinaigrette right before serving. Divide into bowls, add crumbled goat cheese, the roasted delicata squash, and a sprinkle of the pumpkin seeds.
Notes
The nutritional information is just an estimate. The accuracy of the nutritional information is not guaranteed.
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Lori | The Kitchen Whisperer says
Oh my heavens!!! This salad is everything you want in your tummy! That vinaigrette is just mouth-watering! This will be a perfect addition to any holiday dinner too!
Gloria says
Now this is a healthy salad option for lunch or dinner. I love squash season. Kale is such a great ingredient to add to recipes.
Kevin Foodie says
This is a huge bowl of healthy goodness. Thanks for sharing. 💘
Chef Dennis says
My wife is a salad person and I am sure that she will love this salad more! It looks really festive and delicious.
Andrea Sprague says
Many people dont know how to cook a delicata squash and you made it look so beautiful. What a delicious blend of ingredients. Looking forward to sharing this one.
Kathryn Donangelo says
This made such a great side dish but would have been enough as a meal. Love using squash in the fall! Thank you!
Linda says
I've never cooked delicata squash before but after this I think I'll be doing it a lot more. It was a delicious addition to this salad. And I'm with you on the baby kale as regular kale is a little too bitter for me. This was perfect served on the side of my roasted chicken dinner.
Denise says
Your Delicata Squash Baby Kale Salad looks delicious! I have all ingredients on hand, I'm making this later this week!
Marta says
Squash and kale are two of my favorites. This combination and the addition of balsamic vinaigrette is divine. I will be making this often.
Thank you for sharing!
Moop Brown says
This salad looks so colorful, flavorful and filling. What a balanced meal!
Jo says
This salad has everything I love about winter salad. Those perfectly roasted squash looks so tempting and the texture of this salad is wow.
Melanie C says
Any kind of toasted nuts I'm a huge fan of, in a salad. I love mixing my textures like that! I'll be trying this recipe this Christmas time!!
Pam says
Could you tell me if you serve thud squash with the outer peel? It appears so, do you eat around it when eating the salad, sorry I have never seen a squash salad. Looks delicious
Thank you
Veronika | thehealthfulideas says
Yes! :) Delicata squash has very thin skin and it's safe to eat so I don't bother peeling it before roasting to save time. Sometimes, if it's a little tougher, I just pull the skin off with my fork and knife while eating it, it should come off fairly easily. You could also peel the skin off after roasting before serving but it's not necessary.