It’s cozy, colorful, and so inviting! The kind of salad that belongs next to your favorite soup or right in the middle of your holiday spread.
✨ Save this one for your Friendsgiving, Thanksgiving, or just a chilly-night dinner at home.
Ingredients
For the salad:
- 1 medium delicata squash, halved lengthwise, seeds removed, sliced into 1/2-inch rings (skin on)
- 1 bunch kale, stems removed and leaves chopped
- 1 tbsp olive oil (for massaging kale)
- 1 small Honeycrisp apple, thinly sliced
- 1/4 cup pistachios, roughly chopped
- 1/4 cup pecans (toast them for added crunch)
- 1/4 cup pomegranate seeds
- 1/4 cup crumbled goat cheese
For the dressing:
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- Juice of 1/2 lemon
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Roast the delicata squash
Preheat oven to 400°F. Toss squash slices with olive oil, salt, and pepper. Roast for 20–25 minutes, flipping halfway, until golden and tender. - Prep the kale
While the squash roasts, add chopped kale to a large bowl. Drizzle with 1 tbsp olive oil and a pinch of salt. Massage for 1–2 minutes, until the kale softens and deepens in color. - Make the dressing
In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon, honey, lemon juice, salt, and pepper until emulsified. - Assemble the salad
Add roasted squash, apple slices, pistachios, pomegranate seeds, and goat cheese to the kale. Drizzle with dressing and toss gently to coat. - Serve
Enjoy slightly warm or at room temperature. It’s light, cozy, and the perfect side to your butternut squash soup.
Ingredient Gal tip: if making ahead of time, keep the dressing separate until serving. Also add quinoa or grilled chicken to make it heartier and protein packed.