Kale and Roasted Delicata Squash Salad with Pomegranate Vinaigrette Recipe

Name: Kale and Roasted Delicata Squash Salad with Pomegranate Vinaigrette
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 1 (8 ounce) Delicata squash; 1 Tablespoon olive oil; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon ground ginger; 2 Tablespoons pomegranate juice; 2 Tablespoons extra virgin olive oil; 1 Tablespoon balsamic vinegar; 2 teaspoons Dijon mustard; 2 teaspoons honey; Pinch sea salt or to taste; Pinch white pepper, or to taste; Pinch cayenne, optional; 4 cups lacinato kale, washed, coarse stems removed, and cut into 1-inch pieces; 1 green pear, cored and thinly sliced; 1/2 cup pomegranate arils; 1/2 cup thinly sliced red onion; 2 Tablespoons sliced almonds; 2 pieces bacon, cooked and crumbled; 1 Tablespoon crumbled feta or grated cotija cheese, optional

Cook Time: 20 minutes

This vibrant and flavorful salad combines roasted delicata squash, fresh kale, green pear, and pomegranate arils, all tossed in a tangy pomegranate vinaigrette. Perfect for a light, satisfying meal!

Ingredients

Delicata Squash:

1 (8-ounce) delicata squash
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground ginger

Vinaigrette:

2 tablespoons pomegranate juice
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
1 pinch sea salt (or to taste)
1 pinch white pepper (or to taste)
1 pinch cayenne pepper (optional)

Salad:

4 cups lacinato kale, coarse stems removed, cut into 1-inch pieces
1 green pear, cored and thinly sliced
1/2 cup pomegranate arils
1/2 cup thinly sliced red onion
2 tablespoons sliced almonds
2 pieces bacon, cooked and crumbled
1 tablespoon crumbled feta or grated cotija cheese (optional)

Directions

Step 1: Preheat the oven to 425F (220C) and line a sheet pan with parchment paper.

Step 2: Split the delicata squash lengthwise and scoop out the seeds and strands. Cut each half crosswise into 1/2-inch thick slices. Place the squash slices in a bowl and toss with olive oil, salt, black pepper, and ginger.

Step 3: Arrange the squash slices in a single layer on the prepared pan. Roast in the preheated oven for 8 to 10 minutes.

Step 4: Using tongs, flip each piece of squash and continue roasting until tender and lightly browned, about 8 to 10 more minutes. Set aside to cool.

Step 5: In a jar with a tight-fitting lid, combine pomegranate juice, olive oil, balsamic vinegar, Dijon mustard, honey, salt, white pepper, and cayenne pepper (if using). Cover and shake until well blended, about 30 seconds.

Step 6: For the salad, place kale, pear slices, pomegranate arils, and red onion in a large salad bowl. Add the roasted squash to the bowl.

Step 7: Shake the vinaigrette again and pour it over the salad. Toss to combine until the salad is evenly coated.

Step 8: Divide the salad onto 4 plates and top with sliced almonds, crumbled bacon, and optional cheese. Serve immediately.

Nutrition Facts (per serving)

Calories: 276
Total Fat: 16g (20% Daily Value)
Saturated Fat: 3g (14% Daily Value)
Cholesterol: 8mg (3% Daily Value)
Sodium: 386mg (17% Daily Value)
Total Carbohydrate: 32g (12% Daily Value)
Dietary Fiber: 7g (27% Daily Value)
Total Sugars: 17g
Protein: 7g (14% Daily Value)
Vitamin C: 64mg (72% Daily Value)
Calcium: 145mg (11% Daily Value)
Iron: 2mg (11% Daily Value)
Potassium: 669mg (14% Daily Value)

Note: Percent Daily Values are based on a 2,000-calorie diet. Your daily values may vary depending on your specific calorie needs.

The Story Behind Kale and Roasted Delicata Squash Salad with Pomegranate Vinaigrette

This vibrant salad combines the earthy bitterness of kale with the sweet, nutty flavor of delicata squash, accented by a tangy pomegranate vinaigrette. Its origins are rooted in contemporary American cuisine, which embraces seasonal produce and nutrient-dense ingredients. Kale, a staple of Northern European diets for centuries, gained popularity in the United States in the late 20th century as a superfood, while delicata squash, known for its edible skin and delicate sweetness, became celebrated for its ease of preparation and autumnal flavor. The pairing of these ingredients reflects a modern culinary movement emphasizing health-conscious yet flavorful dishes.

Regional Variations and Local Influences

While this salad is broadly categorized under American cuisine, regional variations highlight local produce and flavor profiles. In the northeastern United States, chefs often incorporate locally grown pears or apples to enhance sweetness. In the Pacific Northwest, roasted hazelnuts or smoked cheese might replace almonds and feta for a regional twist. The use of pomegranate, more common in Mediterranean-inspired American cooking, adds a tart contrast that balances the richness of roasted squash and bacon. These regional adaptations show the flexibility of the dish, making it suitable for both home kitchens and fine dining establishments.

What Sets It Apart from Similar Dishes

Unlike typical kale salads that may rely on simple vinaigrettes or raw vegetables, this recipe stands out due to its roasted delicata squash, which adds warmth and a caramelized sweetness. The combination of texturesfrom crunchy pomegranate seeds to tender squash and crisp kalecreates a multi-layered eating experience. Unlike a traditional fall harvest salad, this one also integrates a complex vinaigrette combining sweet, tangy, and mildly spicy notes, which elevates it above standard green salads or roasted vegetable bowls.

Where This Salad Is Usually Served

This salad is versatile enough for both casual and formal dining. It often appears on seasonal menus in farm-to-table restaurants, served as a starter or side dish. At home, it is popular for holiday dinners or autumn gatherings, where its colorful presentation and balanced flavors make it a centerpiece. Its hearty ingredients also allow it to be served as a light main course for lunch or dinner, especially for those seeking a vegetarian or semi-vegetarian option.

Interesting Facts and Culinary Insights

Delicata squash is one of the few winter squashes with an edible skin, reducing preparation time and waste. Pomegranate seeds, historically considered symbols of prosperity and abundance, add both flavor and visual appeal. Kale, originally cultivated in the Mediterranean, has become a staple in modern wellness diets due to its high nutrient content. The combination of sweet squash, tart pomegranate, and nutty almonds provides a balance of flavors and textures rarely found in traditional salads, making it both nutritious and visually striking. Additionally, the salad can be customized with seasonal ingredients, cheeses, or nuts, offering endless possibilities for creative presentation and taste enhancement.

AI Audio version of the recipe is available!

You can listen to this recipe in AI audio format. Simply click the play button below to listen to the content in a format that suits you best. It’s a great way to absorb information on the go!

FAQ about Kale and Roasted Delicata Squash Salad with Pomegranate Vinaigrette Recipe

Yes, you can prepare the roasted delicata squash and the vinaigrette up to 2 days in advance. Store them separately in airtight containers in the refrigerator. Assemble the salad just before serving to keep the kale crisp and the pears fresh.

Leftovers can be stored in an airtight container in the refrigerator for up to 1 day. The kale holds up fairly well, but the pears may soften and release juice, and the nuts and bacon may lose their crunch. For best texture, store toppings separately and add them right before serving.

Yes, acorn squash or butternut squash are good alternatives if delicata squash is unavailable. Keep in mind that the skin of delicata squash is edible, while acorn and butternut squash require peeling before roasting.

Yes, simply omit the bacon or replace it with a plant-based alternative. The rest of the ingredients are vegetarian-friendly.

To make this salad vegan, omit the bacon and cheese, and replace the honey in the vinaigrette with maple syrup or agave nectar.

To prevent browning, you can lightly toss the pear slices in lemon juice before adding them to the salad. This will help maintain their color and freshness.

Yes, you can wash and cut the kale a day ahead. Store it in a sealed container lined with a paper towel to absorb excess moisture. For a softer texture, massage the kale with a little olive oil and salt before storing.

Yes, you can serve the salad warm by adding the roasted squash while it is still slightly hot. This creates a cozy fall dish with a contrast between the warm squash and fresh greens.