Enjoy the best flavors of the season with this Roasted Delicata Squash Salad. Tender, caramelized delicata squash melds with hearty kale, bright pomegranate arils, salty feta and crunchy pepitas. Tossed in a sweet-tangy apple cider vinegar dressing, this salad makes a vibrant lunch, dinner, or holiday side.
Fall salads are some of the most comforting dishes, and this Roasted Delicata Squash Salad is a perfect example. The squash develops a sweet, nutty flavor and a silky texture when roasted with a bit of maple syrup, while the kale provides a bold, slightly bitter contrast. Pomegranate seeds add pops of tart sweetness, feta contributes a savory creaminess, and pepitas give every bite a satisfying crunch.
This combination is especially lovely when dressed with a sweet and tangy apple cider vinegar dressing. The dressing brightens the salad and balances the roasted sweetness of the squash, making the whole dish feel festive and seasonally appropriate.
Why you’ll love this recipe
- This salad is fall in a bowl: sweet roasted delicata, hearty kale, bright pomegranate, salty feta and crunchy pepitas.
- Versatile enough for lunches, dinners, potlucks, and holiday tables.
- Many components can be prepped ahead so assembly is fast and stress-free.
- Easy to customize — swap the cheese, seeds, or greens to suit dietary needs.
Recipe ingredients
- Delicata squash: Tossed with olive oil, maple syrup, salt and pepper, then roasted until tender and caramelized. (1 lb. delicata squash)
- Kale: Curly kale works well for its texture; one bunch yields about 8 cups torn kale. Massage the leaves briefly with oil for a tender bite.
- Pomegranate arils: About 1/2 cup adds bright color and tartness.
- Feta cheese: Use crumbled feta (or goat cheese) or omit to make the salad dairy-free.
- Pepitas: Toast raw pepitas 5–6 minutes over medium heat until fragrant, or use your preferred nuts or seeds. (1/2 cup)
- Dressing: A sweet-tangy apple cider vinegar dressing pairs perfectly with the roasted squash.
See the recipe card below for full ingredient quantities and simple instructions.
How to make delicata squash kale salad
The components are straightforward and can be prepared in advance: roast the squash, prep and massage the kale, deseed the pomegranate and toast the pepitas. When you’re ready, combine everything and dress the salad.
Pro tip: Roast the squash and prep the pomegranate and kale the day before to speed up final assembly.
- Preheat oven to 400°F. Cut the squash lengthwise, scoop out the seeds and slice into 1/2″ half moons. Place on a rimmed baking sheet.
- Toss the squash with 1 tablespoon olive oil, 1/2 tablespoon maple syrup, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Roast 25–30 minutes until tender and caramelized. Let cool slightly and cut into smaller pieces if desired.
- Tear or chop the kale, remove tough stems, and place in a large bowl. Add the remaining 1 tablespoon olive oil and massage the leaves 1–2 minutes until tender.
- Add the roasted squash, pomegranate arils, crumbled feta and pepitas to the bowl with the kale. Toss with apple cider vinegar dressing until coated. Serve and enjoy.
Recipe FAQs
Can you eat the skin of delicata squash?
Yes. The skin becomes tender when roasted and adds a pleasant, slightly chewy texture. There’s no need to peel delicata before cooking.
Can I substitute another winter squash?
Yes. Butternut squash or pumpkin can be used if delicata isn’t available. Those varieties should be peeled before roasting.
How do you prepare kale for salad?
Tear the leaves away from the tough inner stems, wash, dry, and massage with a bit of oil until the texture softens. This reduces bitterness and makes the leaves more tender.
Can this salad be made ahead of time?
Yes. Kale holds up well, so you can assemble the salad a few hours ahead and add the dressing just before serving to keep textures bright.
Serving suggestions
This Roasted Delicata Squash Salad stands alone as a satisfying vegetarian meal, and it also pairs beautifully with other dishes.
- Mix in cooked quinoa for a heartier grain bowl or meal-prep lunches.
- Top with sliced roasted or air-fried chicken for extra protein.
- Serve as a festive side on a holiday table alongside roast meats.
- Omit the cheese to make the salad vegan and dairy-free.
- Swap greens, cheeses, nuts or seeds to customize the flavor and texture.
Recipe notes
- Make-ahead: Roast the squash and prep the kale and pomegranate in advance to simplify assembly.
- Massaging kale produces a tender texture; substitute baby kale for a time-saver.
- Swap feta for goat cheese, or omit cheese to accommodate dietary needs.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Recipe card
Roasted Delicata Squash Salad
Servings: 6 | Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins
This salad combines caramelized roasted delicata squash, kale, pomegranate arils, crumbled feta and pepitas tossed in apple cider vinegar dressing for a festive and flavorful fall salad.
Ingredients
- 1 lb delicata squash
- 2 tablespoons olive oil, divided
- 1/2 tablespoon maple syrup
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 bunch curly kale (yields about 8 cups torn kale)
- 1/2 cup pomegranate arils
- 1/2 cup crumbled feta cheese
- 1/2 cup pepitas
- Apple cider vinegar dressing, to taste
Instructions
- Preheat oven to 400°F. Trim ends of the delicata, halve lengthwise, scoop out seeds and slice into 1/2″ half moons. Arrange on a rimmed baking sheet.
- Combine 1 tablespoon olive oil, maple syrup, salt and pepper. Toss with squash and roast 25–30 minutes until tender and caramelized. Cool slightly and cut if desired.
- Tear kale into bite-sized pieces, remove stems, wash and dry. Place kale in a large bowl, add remaining 1 tablespoon olive oil and massage until leaves soften.
- Add roasted squash, pomegranate arils, feta and pepitas to kale. Toss with dressing to coat and serve.
Notes
- Toast raw pepitas 5–6 minutes over medium heat for extra flavor.
- Leftovers will keep refrigerated for up to 2 days; dress just before serving if possible.
Nutrition (per serving, estimated)
Calories: 133 kcal • Carbohydrates: 12 g • Protein: 5 g • Fat: 8 g • Fiber: 3 g
Did you try this recipe? If so, leave a review and share how you customized it. Enjoy!