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A close up of delicata squash salad in a white bowl on a decorative gold platter

Delicata Squash Baby Kale Salad with Balsamic Fig Vinaigrette

  • Author: Veronika | thehealthfulideas
  • 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!


Scale

Ingredients

Balsamic Fig Vinaigrette: 

  • 4 tbsp extra virgin olive oil 
  • 3 tbsp balsamic vinegar 
  • 2 tbsp fig preserves
  • 1/4 tsp sea salt 

Roasted Pumpkin Seeds:

  • ½ cup raw pumpkin seeds
  • 2 tsp avocado oil
  • 2 tsp maple syrup (or honey)
  • 1/2 tsp sea salt
  • 1/4-1/2 tsp crushed red pepper flakes
  • 1/4 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 tbsp 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:

  1. 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:

  1. Preheat your oven to 350°F (175°C).
  2. 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. 
  3. 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:

  1. Bring the oven temperature up to 425°F (220°C).
  2. Cut the squash in half lengthwise and scoop out the seeds.
  3. Cut the squash into 1cm (0.3”) thick slices and spread on a baking sheet lined with baking paper. 
  4. Spray the squash lightly with avocado oil or brush it with oil on both sides. 
  5. Sprinkle with dried thyme, sea salt, and freshly cracked black pepper on both sides.
  6. Place in the oven on the middle rack and roast for 15 minutes. Flip each slice and roast for 15 more minutes.
  7. Take the squash out of the oven and set aside until ready to serve.
  8. 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.

Keywords: delicata squash, winter, salad, pumpkin

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