Delicata Squash & Baby Kale Salad (Edit recipe)

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Delicata is one of the most versatile of all fall and winter squash. It’s easy to clean, and the edible, thin skin makes it even easier to prepare in a hurry. While I am not the biggest fan of kale, the baby kale in this salad is a perfect pairing. Red cabbage adds some crunch, as do a sprinkling of toasted walnuts. It’s all finished off with a jar-shaken Maple Tahini Dressing that’s so easy to make. This salad is great anytime throughout fall or winter, and it makes a delicious vegetarian side for a Thanksgiving or Friendsgiving menu.

15 minutes

30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	507
Fat:	39 g
Carbohydrates:	29 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	360 mg
Fiber:	6 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated for total recipe.

Serves: 4-6

Ingredients

1 whole Delicata Squash
2 Tbsp Avocado Oil
.5 tsp Kosher Salt
.25 tsp Black Pepper
2 cups Baby Kale, packed
1 cup Red Cabbage, thin-sliced
.5 cup Organic Walnuts, toasted and chopped
.25 cup Organic Dried Cranberries

Maple Tahini Dressing

1 whole Lemon, zested and juiced (about 3 Tbsp)
1 Tbsp Pure Maple Syrup
.25 cup Tahini
.25 tsp Kosher Salt
.125 tsp Black Pepper
.125 tsp Garlic Powder
.25 cup Extra Virgin Olive Oil

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400 degrees F.
Cut off ends of delicata squash and scoop out seeds with a spoon. Slice squash into ½-inch rounds. Add squash to a bowl with 2 tablespoons avocado oil, ½ teaspoon kosher salt and ¼ teaspoon black pepper. Toss until well combined and transfer to a parchment-lined baking sheet.
Bake for 28 to 30 minutes, flipping halfway through. Squash should be slightly crispy and just starting to caramelize. Note: You can turn the oven to broil for about 2 minutes at the end to amplify the caramelization.
Meanwhile, make the Maple Tahini Dressing by adding zest and juice of a lemon, 1 tablespoon maple syrup, ¼ cup tahini, ¼ cup olive oil, ¼ teaspoon kosher salt, pinch of black pepper and pinch of garlic powder to a 1-pint jar. Secure lid and shake vigorously for about 30 seconds, until dressing comes together.
Add 2 cups baby kale and 1 cup thin-sliced red cabbage to a serving platter. Evenly distribute roasted delicate squash. Sprinkle on ½ cup toasted walnuts and ¼ cup dried cranberries.
Use a spoon to drizzle Maple Tahini Dressing over the salad.