Name: Delicious Roasted Squash Salad with Creamy Peppercorn Dressing
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 medium Delicata Squash (can substitute with butternut squash); 4 cups Curly Kale (can substitute with arugula); 1 small Red Onion (can substitute with yellow onion); 3 tablespoons Extra-Virgin Olive Oil (can substitute with avocado oil); 1 cup Walnuts (can substitute with pecans); ½ cup Parmesan Cheese (can substitute with nutritional yeast); ½ cup Panko Breadcrumbs (can substitute with regular breadcrumbs); ½ cup Mayonnaise (can substitute with Greek yogurt); 2 tablespoons Fresh Lemon Juice (can substitute with white wine vinegar); 1 tablespoon Dijon Mustard (can substitute with yellow mustard); 1 teaspoon Cracked Black Pepper (freshly ground is recommended); 1 teaspoon Garlic Powder (can substitute with fresh garlic); 1 tablespoon Fresh Thyme (can substitute with dried thyme); 1 teaspoon Chili Powder (can substitute with smoked paprika); ¾ teaspoon Kosher Salt (can substitute with sea salt); 1 tablespoon Maple Syrup (can substitute with honey or agave syrup)

As I sliced into the delicata squash, the sweet, nutty aroma filled my kitchen, instantly transporting me to a cozy autumn day. This Roasted Squash Salad with kale is one of my absolute favorites, and I can’t wait to share it with you. With its vibrant colors and rich flavors, this hearty salad not only celebrates seasonal produce but also brings a delightful warmth that can brighten any table. It’s gluten-free and vegetarian, making it a perfect option for those seeking wholesome, homemade meals. Plus, the crunchy walnut-Parmesan breadcrumbs are a game changer, adding a delightful texture that everyone will love. Have you ever had a dish that feels like a warm hug? This salad might just be it! Keep reading to discover how to create this comforting culinary masterpiece.

Why Is This Salad So Irresistible?

Fresh, Seasonal Ingredients: The delightful pairing of delicata squash and kale bursts with autumn flavors, showcasing the best of the season on your plate.

Creamy Peppercorn Dressing: This rich, mouthwatering dressing elevates each bite, perfectly balancing the sweetness of the squash and the earthiness of the greens.

Crispy Topping Delight: The homemade walnut-Parmesan breadcrumbs provide a satisfying crunch that will make you crave more.

Versatile and Customizable: Whether as a hearty main or a vibrant side, this salad can easily adapt to your meal, just like my Quinoa Salad Bright or Cherry Tomato Salad.

Quick and Effortless: With straightforward steps, you’ll have this dazzling dish ready in no time—perfect for busy weeknights or special gatherings.

Crowd-Pleasing Comfort: Your guests will be raving about this delicious salad, making it a fantastic choice for any dinner party or festive gathering!

Roasted Squash Salad Ingredients

For the Salad
• Delicata Squash – Sweet, velvety flesh provides the main base for the salad; can substitute with butternut squash if needed.
• Curly Kale – Serves as the salad base, providing fiber and nutrients; arugula can be substituted for a spicier taste.
• Red Onion – Adds mild sweetness and color; can substitute with yellow onion for similar flavor.
• Extra-Virgin Olive Oil – Used for roasting and dressing, adds richness; substitute with avocado oil if desired.

For the Topping
• Walnuts – Adds crunch and nuttiness; pecans can work as a substitute.
• Parmesan Cheese – Provides umami flavor; nutritional yeast can be used for a dairy-free option.
• Panko Breadcrumbs – Adds crunch and texture to the topping; regular breadcrumbs can be used if panko is not available.

For the Creamy Dressing
• Mayonnaise – Acts as a base for the dressing; Greek yogurt can be a lighter alternative.
• Fresh Lemon Juice – Adds acidity and brightness; white wine vinegar can be used as a substitute.
• Dijon Mustard – Provides tanginess; yellow mustard can be substituted if necessary.
• Cracked Black Pepper – Enhances the overall flavor; freshly ground pepper is recommended.

For the Roasting Spices
• Garlic Powder – Enhances flavor; fresh garlic can be used for a more robust taste.
• Fresh Thyme – Offers aromatic flavor; dried thyme can be used in smaller amounts.
• Chili Powder – Gives a hint of spiciness; smoked paprika can be a suitable substitute.
• Kosher Salt – Primarily for seasoning; use sea salt as an alternative.
• Maple Syrup – Adds sweetness that contrasts with savory flavors; honey or agave syrup can be used as alternatives.

Embrace the colorful world of this Roasted Squash Salad, perfect for cozy gatherings or simply to enjoy the changing seasons!

Step‑by‑Step Instructions for Roasted Delicata Squash and Kale Salad

Step 1: Preheat the Oven
Begin by preheating your oven to 425ºF (220ºC). This temperature is perfect for roasting, ensuring that your delicata squash cooks evenly and develops a delicious caramelized flavor. While the oven is heating, gather your ingredients and prepare to slice the squash, creating that wonderful base for your roasted squash salad.

Step 2: Prepare the Delicata Squash
Slice the delicata squash in half lengthwise and scoop out the seeds with a spoon. Next, cut the squash into ½-inch thick half-moons for even roasting. Its sweet flesh and beautiful colors will be the star of the dish. Set the prepared squash aside as you move on to the next step, creating a colorful foundation for your salad.

Step 3: Toss the Vegetables
In a large mixing bowl, combine the sliced delicata squash, red onion, and 3 tablespoons of extra-virgin olive oil. Add in the maple syrup, fresh thyme, chili powder, garlic powder, and ½ teaspoon of kosher salt. Toss everything until the vegetables are well-coated, absorbing all those lovely flavors that will shine in your roasted squash salad.

Step 4: Roast the Vegetables
Spread the tossed squash and onion mixture out evenly on a rimmed baking sheet, making sure not to overcrowd them. Roast in the preheated oven for about 35 minutes, tossing halfway through. The vegetables should be tender and lightly caramelized when finished, creating a delightful mix of textures and flavors in your salad.

Step 5: Prepare the Creamy Dressing
While the veggies roast, it’s time to whip up the creamy peppercorn dressing. In a medium bowl, whisk together the mayonnaise, fresh lemon juice, Dijon mustard, cracked black pepper, and a pinch of salt. Slowly drizzle in the remaining olive oil while whisking to create an emulsion. Finally, stir in the grated Parmesan to complete the dressing.

Step 6: Create the Crunchy Topping
On a separate baking sheet, mix the chopped walnuts, remaining Parmesan, and panko breadcrumbs. Drizzle with 1 tablespoon of olive oil and toss to combine. Bake for the final 10 minutes of the vegetable roasting, shaking occasionally until the topping is golden and crisp. This adds the perfect crunch to your roasted squash salad.

Step 7: Massage the Kale
In a large mixing bowl, add the curly kale and drizzle with a bit of extra-virgin olive oil. Use your hands to massage the leaves gently for about 2 minutes, which helps to soften the kale and enhance its flavor. This tenderizing step makes the kale the perfect base for your roasted squash salad.

Step 8: Combine the Ingredients
Once the roasted vegetables have cooled for about 10 minutes, add them to the bowl with the massaged kale. Drizzle in half of the creamy peppercorn dressing and half of the walnut-Parmesan topping. Toss everything together gently to combine, allowing the flavors to meld beautifully in your roasted squash salad.

Step 9: Garnish and Serve
To finish, spoon the remaining dressing over the top of the salad and garnish with the rest of the walnut-breadcrumb mixture. This adds a delightful finishing touch and a burst of flavor. Serve warm, and watch as everyone enjoys this heartwarming roasted squash salad at your table.

Make Ahead Options

These Roasted Squash Salad components are perfect for meal prep enthusiasts! You can roast the delicata squash and red onion up to 3 days in advance, allowing their flavors to deepen while maintaining their deliciousness. Prepare the creamy peppercorn dressing ahead of time, too, and store it in an airtight container in the fridge for up to 48 hours. To keep the kale crisp, massage it with olive oil just before serving (this is crucial to maintain its texture). When ready to enjoy your salad, simply combine the roasted vegetables with the massaged kale, drizzle with the dressing, and top with the walnut-Parmesan breadcrumbs for a satisfying, crowd-pleasing dish that saves you precious time!

Roasted Squash Salad Variations

Feel free to add your own twist to this delightful roasted squash salad with these tasty ideas that will elevate your meal!

Chickpeas: Add canned chickpeas for extra protein and a heartier texture that will keep you satisfied longer.
Toss them in with the roasted veggies for an easy and nutritious boost!
Arugula: Swap curly kale for arugula to introduce a peppery bite that complements the sweetness of the squash.
This simple swap transforms the salad into a whole new flavor experience!
Vegan Dressing: Use a vegan mayonnaise alternative for the creamy dressing to cater to a dairy-free crowd.
Don’t worry; the flavors will remain rich and satisfying.
Smoky Paprika: Replace chili powder with smoked paprika for a warm, smoky flavor that enhances the roasted veggies.
This adds depth and a touch of sophistication to the dish.
Sweet Potatoes: For a different kind of sweetness, substitute delicata squash with roasted sweet potatoes.
This variation brings an earthy richness that pairs beautifully with the other ingredients.
Dried Cranberries: Toss in some dried cranberries or raisins for a pop of sweetness and a chewy texture.
These little gems add color and a delightful contrast to the savory elements!
Spicy Kick: For those who like some heat, add a pinch of red pepper flakes to the dressing or sprinkle them over the salad.
It’s a perfect way to spice up your meal without overwhelming the dish.
Quinoa Base: Mix in some cooked quinoa for a protein-packed base that adds extra texture and heartiness.
This makes the salad even more filling and perfect as a main dish!

Don’t forget to check out my Roasted Vegetable Orzo for another deliciously versatile recipe or try the light and fresh Barefoot Contessa Salad to mix up your salad game!

What to Serve with Roasted Squash Salad

Add a burst of flavor to your meal by pairing this delightful dish with complementary sides and beverages.

Creamy Mashed Potatoes: This smooth, buttery side brings a luxurious feel, perfect for soaking up the salad’s dressing.
Grilled Chicken: Juicy, flavorful chicken adds protein to your table and balances the salad’s sweetness beautifully.
Roasted Brussels Sprouts: Their crispy, charred edges and nutty flavor harmonize with the earthy kale in the salad.
Homemade Cornbread: Sweet, warm cornbread offers a comforting touch, making each bite feel like a hug.
Apple Cider: This refreshing drink adds a seasonal sweetness that enhances the salad’s flavors beautifully.
Pumpkin Pie: For dessert, this classic autumn treat wraps up the meal with warm spices, echoing its seasonal theme.

A thoughtfully chosen pairing can elevate your dining experience, making every bite a moment to savor!

Expert Tips for Roasted Squash Salad

Choose the Right Squash: Always opt for small to medium delicata squash for sweetness and tenderness. Larger ones can be tougher and less flavorful.
Don’t Overcrowd the Baking Sheet: To achieve that perfect caramelization, spread the vegetables out in a single layer. This avoids steaming and ensures they roast beautifully.
Keep an Eye on the Topping: The walnut-Parmesan breadcrumbs can go from golden to burnt quickly, so watch them closely during the last few minutes of baking.
Massaging the Kale: Take the time to massage the kale leaves with olive oil; this makes them tender and enhances their flavor, turning your roasted squash salad into a delight.
Adjust the Dressing to Taste: Feel free to tweak the creamy peppercorn dressing by adding more lemon juice for brightness or more Dijon mustard for tanginess, ensuring it perfectly complements your salad.
Serve Fresh: This roasted squash salad is best enjoyed fresh. If you have leftovers, store them separately from the dressing and toppings to maintain crunch and flavor for up to 3 days.

Storage Tips for Roasted Squash Salad

Fridge: Keep any leftovers refrigerated for up to 3 days. Store the salad and dressing separately to maintain freshness and texture.

Freezer: It’s not recommended to freeze this roasted squash salad, as the textures of the kale and dressing may change upon thawing.

Reheating: If you’d like to enjoy leftovers warm, gently reheat the roasted vegetables in the oven or microwave until heated through, then serve with the remaining dressing.

Airtight Containers: Use airtight containers for proper storage and to keep the salad tasting fresh and delicious!

Roasted Delicata Squash and Kale Salad Recipe FAQs

How do I select ripe delicata squash?
Absolutely! When choosing delicata squash, look for ones that are firm and have a uniform, creamy color without any soft spots or blemishes. A good indicator of ripeness is the heaviness of the squash; it should feel heavy for its size, which usually means it’s full of sweet, tasty flesh.

What’s the best way to store leftovers?
Very! Store any leftover roasted delicata squash and kale salad in an airtight container in the refrigerator for up to 3 days. To maintain the freshness of the ingredients, keep the salad and dressing separate until you’re ready to enjoy it again.

Can I freeze this roasted squash salad?
The more the merrier! Unfortunately, freezing this roasted squash salad is not recommended. The texture of the tender kale and creamy dressing may change when thawed, losing that delightful crunch and creamy consistency. However, you can freeze the roasted squash separately for up to 3 months if you want to enjoy it later.

Why did my roasted vegetables turn out mushy?
Oops! If your roasted delicata squash and kale ended up mushy, it could be because the vegetables were overcrowded on the baking sheet. For perfect roasting, ensure you spread them out in a single layer, allowing the heat to circulate around them for that caramelized goodness.

Is there a vegan option for the creamy dressing?
Of course! To make the creamy peppercorn dressing vegan, simply substitute mayonnaise with your favorite vegan mayonnaise or hummus. This way, you can enjoy the rich flavor without any dairy, making it suitable for everyone at your table!

Can I use another type of green instead of kale?
Absolutely! If you’re not a fan of kale or want a spicier kick, you can easily swap it out for arugula. It’s a great way to change up the flavor profile while keeping this roasted squash salad fresh and exciting!