Delicata Squash Harvest Salad
Looking for a fresh and flavorful salad that’s both satisfying and unique? This delicata squash salad combines tender roasted squash with vibrant kale, sweet-tart pomegranate seeds, and creamy dairy-free feta cheese. The blend of textures and flavors makes it perfect for a light lunch or a colorful side dish.
This delicata squash recipe is perfect for Thanksgiving, everyday autumn meals, Hanukkah (with some vegan latkes), or even a festive holiday feast. Lavished with a tangy apple cinnamon vinaigrette, it’s never been so easy to eat your vegetables and enjoy every bite!
Why You’ll Love This Squash Salad Recipe
This delicata squash salad is packed with flavor and texture, making it a standout dish.
- Quick and Easy to Prepare. Simply roast the squash, massage the kale, toss the ingredients together, and you’re ready to enjoy a nutritious, flavorful dish.
- Bursting with Color. With its vibrant orange squash, deep green kale, and ruby-red pomegranate seeds, this salad is as beautiful as it is delicious.
- Sweet and Savory Balance. The combination of sweet delicata squash and savory dairy-free feta creates a perfect balance of flavors.
- Crunchy and Creamy Textures. You get the creaminess of the feta, the soft roasted squash, and the satisfying crunch of fresh kale and pomegranate seeds.
- Perfect for Any Season. Delicata squash is available in the fall, but this creative salad can be enjoyed year-round.
Key Ingredients and Substitutions for a Fresh Squash Salad
Here are some easy substitutions and tips for making this delicata squash salad:
- Kale – You can swap kale with spinach or arugula for a lighter, softer salad base. See the tips below for learning how to massage the kale.
- Delicata Squash – Its thin skin means you don’t have to peel it. Roast the squash with a sprinkle of cinnamon or paprika for added depth of flavor. Try butternut squash or sweet potatoes if you can’t find delicata squash.
- Apple Slices – Adds moisture and a refreshing bite to the salad. Use a tart variety like Granny Smith for a nice contrast to the other sweet flavors. Pears or even dried apricots can be used for a similar sweet-tart addition.
- Pomegranate Seeds – Add a pop of color and are rich in antioxidants. Dried cranberries or fresh raspberries work as an alternative if pomegranates aren’t available. See the tips below for how to open a pomegranate.
- Pecans – Add a bit of crunch and healthy fats. Lightly toast the pecans for an extra layer of flavor and crunch. Walnuts or almonds can easily replace pecans— choose candied walnuts or candied pecans for extra sweetness.
- Vegan Feta Cheese – Lends a creamy, rich element. Crumble the dairy-free feta right before serving to keep its texture fresh. If you don’t have plant-based feta, you can use vegan ricotta or a sprinkle of savory nutritional yeast for a cheesy flavor.
Helpful Tips and Serving Suggestions
These suggestions will help you make the most of this flavorful delicata squash salad:
- Tastes Great Warm or Cold – Serve the roasted delicata squash warm for a cozy dish, or chill the entire salad for a refreshing, cool option.
- Top with Fresh Herbs – Sprinkle fresh parsley or cilantro over the salad to add a burst of color and a fresh, herbaceous flavor.
- Make It a Main Course – To turn this salad into a main dish, throw in some roasted chickpeas or cooked quinoa.
- Serve with Crusty Bread – Pair the salad with a slice of crusty spelt bread or any kind of warm vegan bread for a more filling meal
- Prepare in Advance – You can roast the delicata squash and prepare the kale ahead of time, making it easy to toss together when you’re ready to serve.
Why and How to Massage Kale
By applying gentle pressure to the leaves, you make the kale more tender, easily digestible, and easier to eat. Here’s what to do:
- Remove Stems – Remove the thick, fibrous stems using either your hands to pull the leaves off the center stems, or a knife to cut them away cleanly. Discard or compost the stems.
- Roughly Chop – Chop the leaves into bite-sized pieces and place them in a large bowl.
- Dress and Massage – Drizzle with about 1 tablespoon of the prepared vinaigrette and use your hands firmly knead the greens, pinching, squeezing, and rubbing the flavors right in, until the leaves begin to soften. This should take about 1 – 2 minutes.
How to Open A Pomegranate (Without Splattering Everywhere)
To avoid a mess, fill a large bowl with water and place the pomegranate under the water. Break the pomegranate open and break the seeds away from the white, fibrous bits with your hands. The pomegranate seeds will sink to the bottom and just need be scooped out, patted dry and are ready for use. Easy-peasy!
FAQs
Any sturdy, dark leafy green would be excellent here, such as collard greens, swiss chard, or mustard greens. You could also use more tender greens like spinach or arugula, but those don’t need to be massaged and should simply be tossed in at the very end.
Although the greens will become increasingly tender over time, this delicata squash salad should keep well for up to 3 days sealed in an airtight container and stored in the fridge.
Absolutely! Either omit the pecans or replace them with an equal amount of additional roasted squash seeds. Double check to make sure that your vegan feta isn’t nut-based, too.
To make a complete and balanced one-bowl meal, you can increase the protein content by using homemade tofu-based feta, rather than store-bought which is usually made of oil rather than beans. Otherwise, toss in a handful of chickpeas or edamame for good measure.
More Kale Recipes to Try
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Harvest Delicata Squash Salad
Ingredients
- 1 delicata squash, (recipe linked in instructions)
For the apple cinnamon vinaigrette:
- 2 tablespoons apple cider or apple juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- ½ teaspoon Dijon mustard
- ¼ teaspoon ground cinnamon
- ¼ cup olive or avocado oil
- salt and pepper, to taste
For the salad:
- 6 cups kale, or favorite greens, mix and match—about 1 bunch curly kale
- 1 apple, diced, choose favorite – Honeycrisp, Gala, Fuji or Granny Smith
- ⅓ cup pecans
- 1¼ cup pomegranate seeds
- ⅓ cup vegan feta cheese, Violife
- Optional: ¼ cup of roasted squash seeds, follow WOV recipe
- Optional: ½-1 cup of cooked grains such as farro, wheatberries, or quinoa
Instructions
- Prepare delicata squash recipe (prepare roasted squash seeds if using)
- While the squash is cooking, prepare the vinaigrette by whisking all ingredients together, set aside.
- Wash, dry and de-stem kale (greens). Roughly chop kale into bite size pieces. Add to a large bowl. Add 1 tablespoon of prepared vinaigrette to chopped kale and gently massage with your hands until leaves begin to soften, about 1-2 minutes.
- Chop apple into desired size & shape.
- Seed pomegranate.
- Add the roasted squash, diced apple, pecans, pomegranate and vegan feta to the greens. Drizzle 1 tablespoon of vinaigrette and toss well to combine.
- Serve with the remaining vinaigrette on the side for individual use. Optional garnish with roasted squash seeds.
- For a heartier meal, add cooked grains to the salad such as quinoa, farro or wheatberry.
Notes
- Storing: Although the greens will become increasingly tender over time, the salad should keep well for up to 3 days sealed in an airtight container and stored in the fridge.
- Vegan Cheese: The feta is optional but adds a nice balance to the salad flavors. You can substitute with other store- bought vegan cheese options that are neutral in flavor like many of the cheese wheels from Miyoko’s or Treeline. If you are feeling adventurous you could also make your own cheese from scratch. A blue cheese or gouda would work well in this salad. Crumble or roughly chop as you would the feta.
- Vinaigrette: Vinaigrettes are made to be adjustable. If you want it sweeter, add more maple syrup. Less acidic, add more oil or reduce vinegar. Play with it and have fun. Store any leftover vinaigrette in an air-tight container for 1-2 weeks in the refrigerator.
- Pecans: Pecans pair great with fall fruits and vegetables, but if they aren’t your favorite you could substitute with walnuts, hazelnuts, pistachios or almonds. If you want you can also toast your nuts by roasting them for a few minutes in the oven until they just start to brown. Watch closely though as they can burn fast.
- Food Prep Tips: Prepare the recipe as described, with two minor adjustments. Chop up the apple at the last minute prior to serving, so that the apple does not brown in advance of serving. Once you add the apple, then add the vinaigrette and toss to combine.
Nutrition
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Leave a Comment
This salad looks like perfection!
The absolute perfect fall salad!
Ooh! It looks so good! I’m always searching for new salad recipes. Salad is a huge deal in my diet and I love to switch things up. Can’t wait to try it 😀
Love all the textures and flavors of this salad!
Perfect fall dish!
I can’t get enough of Delicata squash and this salad is so refreshing and flavorful!