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    Home » Garden To Table » Winter Squash » Delicata

    Delicata Squash Salad

    Published: Oct 2, 2020 · Modified: Dec 4, 2021 · Leave a Comment

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!

    This vegan delicata squash salad is a fall harvest salad made with fresh kale, roasted squash and sweet potatoes, apples, and an easy tahini dressing.

    delicata squash salad in a bowl

    Each fall, when the weather begins to change and pumpkin spice foods begin to line the grocery store shelves, I watch the produce section.

    I'm on the lookout for winter squash.

    When the squash arrive, I almost inevitably buy more than I intended. I never realize just how many squash I'm buying until I start loading them into the car.

    Happily, winter squash store well, and we can enjoy them all winter long.

    If you follow along with my Instagram stories, you've probably seen my squash enthusiasm.

    I make lots of roasted spaghetti squash and Instant Pot spaghetti squash, and then turn it into spaghetti squash marinara and salmon spaghetti squash bake.

    We also love spicy butternut squash soup, butternut squash quiche, butternut squash galette, and roasted acorn squash slices.

    But guys, there's another winter squash that I think is absolutely fabulous.

    Delicata squash.

    Compared with other winter squash, it's easy to cut through, cooks quickly, and has a thin, edible skin.

    I love this cute little squash.

    Roasted delicata squash is a fabulous veggie side dish, but sometimes I want this fun squash to be the star of the meal.

    This delicata squash salad is a hearty fall dish packed with nutritious raw kale, roasted squash and sweet potatoes, sweet, crisp apple, and an easy tahini dressing.

    Want more fall salads? Try making broccoli raisin salad, spinach mandarin orange salad, kale apple salad, brussels sprouts + persimmon salad, and a shaved brussels sprouts salad.

    Where to Get Delicata Squash

    I usually buy mine at Trader Joe's.

    Otherwise, check the grocery store nearest you with the best produce selection (such as Whole Foods), or visit a farmer's market.

    You can also grow your own delicata squash.

    How to Prepare Delicata Squash

    There's no need to peel delicata squash.

    Instead, simply rinse the squash to get rid of any dirt.

    Delicata Squash on a cutting board
    Delicata Squash

    Cut the squash length-wise, and then scoop out any seeds and membrane.

    Next, thinly slice the squash into half moons.

    Halve Squash, Remove Seeds + Slice
    Halve Squash, Remove Seeds + Slice

    Roast the Squash + Sweet Potatoes

    Add the squash, some sliced sweet potato, and olive oil to a bowl. Add paprika, sea salt, and a dash of cayenne.

    Toss it all together.

    Lay the veggies in a single layer on a sheet pan, and then roast them until the veggies are tender.

    Toss Squash + Potato in Seasonings
    Toss Squash + Sweet Potato in Seasonings
    Roast Delicata Squash + Sweet Potato Until Tender
    Roast Squash + Sweet Potato Until Tender

    Assemble the Delicata Squash Salad

    While the squash and potatoes roast, get everything else ready.

    Start by massaging some kale until it's tender. That just means that you'll rub it with your hands until it doesn't feel hard and stiff.

    Massage Kale Until Tender
    Massage Kale Until Tender

    Whisk together the tahini dressing ingredients, and toss a little bit of the dressing with the kale.

    Kale salads taste better when there is dressing on each leaf.

    Toss Kale with Half the Dressing
    Toss Kale with Dressing

    Thinly slice an apple. I like to use Honeycrisp apples in this salad, but any sweet apple will work well.

    When the squash and sweet potatoes are done cooking, begin arranging the salad.

    I like to add the apples, squash, and sweet potatoes in sections (because it looks pretty!), but you could also simply toss all the ingredients together.

    Drizzle the rest of the dressing over the salad, and serve it right away!

    Arrange Delicata Salad + Serve
    Arrange Delicata Salad + Serve
    Print Recipe Save Recipe Saved!
    5 from 3 votes

    Delicata Squash Salad

    This vegan delicata squash salad is fall harvest salad made with fresh kale, roasted squash and sweet potatoes, apples, and an easy tahini dressing.
    Author: Sarah Trenalone
    Prep Time5 minutes mins
    Cook Time25 minutes mins
    Total Time30 minutes mins
    Course: Salad
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Servings: 4 people
    Calories: 310kcal
    Freezer Friendly?
    No
    Will It Keep?
    No
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    Ingredients

    Delicata Squash Salad:

    • 1 delicata squash (~1lb)
    • 1 medium sweet potato (~10oz)
    • 2 tablespoon olive oil
    • 1 teaspoon paprika or smoked paprika
    • ½ teaspoon sea salt
    • ¼ teaspoon cayenne
    • 4 ounces kale, destemmed + roughly chopped
    • 1 apple, thinly sliced Use a sweet apple, such as Honeycrisp, Gala, or Fuji

    Tahini Dressing:

    • 2 tablespoons olive oil (1 oz)
    • 2 tablespoons tahini (1 oz)
    • 3 tablespoons apple cider vinegar (1 ½ oz)
    • 1 teaspoon Dijon mustard
    • 2 teaspoons cold water

    Instructions

    • Preheat oven to 400°F.
      Cut delicata squash in half lengthwise. Use a spoon to scoop out the seeds and membrane.
      Slice the squash into ¼" half moons.
      Slice the sweet potato into ½" slices.
      Halve Delicata Squash, Remove Seeds + Slice
    • Add the squash and sweet potato to a large bowl and toss with olive oil, paprika, salt, and cayenne.
      Place the squash and sweet potato on a baking sheet in a single layer.
      Toss Squash + Potato in Seasonings
    • Roast the squash and sweet potatoes for 20 minutes. Flip, and roast 5-6 more minutes, or until the veggies are tender.
      Roast Delicata Squash + Sweet Potato Until Tender
    • While the veggies roast, massage the kale for a minute or two until it softens.
      Whisk together all the tahini dressing ingredients together, and then toss the kale in about ¼ of the dressing.
      Thinly slice the apple.
      Toss Kale with Tahini Dressing
    • Arrange the veggies and apple slices on the kale, and drizzle the remaining dressing on top. (Alternatively, serve the remaining dressing on the side.)
      Arrange Delicata Salad + Serve

    Notes

    Serves: 4 as a side dish or 2 as a main dish

    Nutrition

    Calories: 310kcal (16%) | Carbohydrates: 35g (12%) | Protein: 5g (10%) | Fat: 19g (29%) | Saturated Fat: 3g (19%) | Sodium: 364mg (16%) | Potassium: 871mg (25%) | Fiber: 5g (21%) | Sugar: 10g (11%) | Vitamin A: 14792IU (296%) | Vitamin C: 52mg (63%) | Calcium: 109mg (11%) | Iron: 2mg (11%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 3 votes (3 ratings without comment)

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    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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