Celebrate the flavors of fall with this radiant Roasted Delicata Squash and Kale Salad. Vibrant and nutrient-dense, this salad combines tender roasted squash with hearty kale, adding a burst of sweetness from dried cranberries and a satisfying crunch from pumpkin seeds. The creamy feta complements perfectly, while the tangy balsamic dressing ties it all together. Whether it's for a quick weekday meal or a festive gathering, this salad promises to be a crowd-pleaser. Ready in just 40 minutes, it's a delightful way to enjoy your vegetables in a comforting and wholesome dish.
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- 2 medium delicata squashes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large bunch of kale, stemmed and chopped
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1/2 cup crumbled feta cheese
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the delicata squashes in half lengthwise and remove seeds. Cut into 1/2-inch thick slices.
- Toss the squash slices with 1 tablespoon of olive oil, salt, and black pepper. Spread them in a single layer on a baking sheet.
- Roast the squash in the preheated oven for 20-25 minutes, turning once halfway through, until tender and golden brown.
- While the squash is roasting, prepare the dressing by whisking together the balsamic vinegar, honey, Dijon mustard, and remaining tablespoon of olive oil in a small bowl.
- In a large salad bowl, massage the kale with a small amount of the dressing until it becomes slightly tender.
- Add the roasted squash, dried cranberries, pumpkin seeds, and feta cheese to the kale.
- Drizzle with the remaining dressing and toss to combine. Serve immediately.
Nutrition
Serving: 100g | Calories: 320kcal | Carbohydrates: 35g | Protéines: 8g | Fat: 18g | Sucre: 10g