Description
A colourful seasonal salad featuring tender roasted delicata squash, hearty kale, creamy goat cheese, toasted pepitas, sweet dried cranberries and crisp apple, all finished with a bright and tangy maple Dijon dressing.
Ingredients
For the Roasted Delicata Squash:
2 medium delicata squash, halved, seeded and sliced into half-moons (700 g)
2 tbsp olive oil (30 ml)
1 tbsp maple syrup (20 ml)
1 tsp ground cinnamon (2 g)
½ tsp smoked paprika (1 g)
½ tsp salt (3 g)
¼ tsp black pepper (0.5 g)
For the Salad:
6 cups chopped kale, stems removed (300 g)
1 cup crumbled goat cheese (120 g)
½ cup pepitas, toasted (65 g)
½ small red onion, thinly sliced (60 g)
½ cup dried cranberries (60 g)
1 medium apple, thinly sliced (180 g)
For the Maple Dijon Dressing:
3 tbsp extra-virgin olive oil (45 ml)
2 tbsp maple syrup (40 ml)
1½ tbsp Dijon mustard (22 g)
2 tbsp apple cider vinegar (30 ml)
1 tbsp fresh lemon juice (15 ml)
1 tsp minced garlic (3 g)
¼ tsp salt (1 g)
¼ tsp black pepper (0.5 g)
Instructions
1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Wash the delicata squash, slice each squash in half lengthwise and scoop out the seeds. Cut the squash into thin half-moon slices, keeping the skin on.
2. Place the squash slices on the prepared baking sheet. Drizzle with olive oil and maple syrup, then sprinkle with cinnamon, smoked paprika, salt and black pepper. Toss everything together until the squash is evenly coated, then arrange the slices in a single layer.
3. Roast for 25–30 minutes, flipping the slices halfway through cooking. The squash should be tender in the centre and lightly caramelised around the edges. Remove from the oven and let it cool slightly while you prepare the salad.
4. Place the chopped kale in a large bowl. Using clean hands, gently massage the kale for 1–2 minutes until the leaves soften and become darker in colour.
5. In a small bowl, whisk together the extra-virgin olive oil, maple syrup, Dijon mustard, apple cider vinegar, fresh lemon juice, minced garlic, salt and black pepper until smooth and well combined.
6. Add the thinly sliced red onion, dried cranberries and apple to the massaged kale. Pour over about two-thirds of the dressing and toss well until the ingredients are evenly coated.
7. Arrange the warm roasted delicata squash over the kale salad. Scatter the crumbled goat cheese and toasted pepitas over the top, then drizzle with the remaining dressing.
8. Serve immediately while the squash is slightly warm and the pepitas are crisp. If preparing ahead, keep the pepitas separate and add them just before serving.
Notes
Delicata squash has a thin skin that becomes tender when roasted, so there is no need to peel it. Slice the squash into similarly sized half-moons so the pieces roast evenly. Arrange the squash in a single layer with space between the pieces to encourage caramelisation. Massage the kale for 1–2 minutes before dressing it for a softer texture. Toast the pepitas before adding them for extra flavour and crunch. If preparing the salad ahead, keep the roasted squash and pepitas separate until close to serving. Feta or another crumbly cheese can be used instead of goat cheese. Choose a crisp apple with a good balance of sweetness and acidity that holds its shape when sliced. The kale, onion, cranberries, apple and dressing can be prepared ahead of time. The salad can be served chilled or with the roasted squash slightly warm. For a more complete meal, serve with your favourite protein or a hearty grain.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American