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Roasted Delicata Squash and Kale Salad with Crispy Walnut-Parmesan Breadcrumbs and Creamy Peppercorn Dressing. This hearty roasted squash salad is filled with fall flavors and can double as an entree or side dish!
This is the definition of a salad that satisfies. Between its range of lively flavors and textures, it feels special enough to grace a holiday table this season.
Of all the winter squash varieties, delicata, with its oblong shape and beautiful green striations, is the easiest to work with. Nicknamed the “sweet potato squash,” it has a sweet, velvety flesh that caramelizes beautifully in the oven.
It’s so low maintenance that it doesn’t even require peeling.
I love tossing the squash in a chili-maple mixture for a sweet-spicy contrast. The texture and sweetness pari beautifully with fibrous kale, however you could also use arugula in this salad.
I especially love the Parmesan-Peppercorn dressing in this recipe. It’s rich and nutty with a good dose of umami from the Parmesan.
How to Make Roasted Squash Salad
This salad pairs well with an array of entrees or protein.
It feels special enough for the holidays, yet is also weeknight-friendly.
You can serve it as an entree with the addition of your protein of choice (shredded chicken, salmon, or chickpeas). Or, serve it alongside a pot roast, meatloaf, or your favorite holiday main.
The Ingredients
- Delicata Squash: Delicata squash is much smaller than most winter squash varieties. It also tends to have a richer flavor and creamier consistency. The best time to cook it and enjoy it is early fall – perfect timing for this salad!
- Kale: The beauty of kale is that it can be dressed ahead of time and still stay crisp. This is ideal if you’re preparing the salad in advance.
- Red Onion: Red onion roasts alongside the delicata squash for an aromatic addition to the salad.
- Spices: A mix of chili powder and garlic powder season the squash. You can also toss in some paprika and/or cumin.
- Maple Syrup: The sweetness helps balances the chili powder in the squash mixture.
- Walnuts: A fantastic source of omega-3 fats, walnuts add richness and crunch.
- Panko: Toasted panko takes the place of croutons, adding crunch and texture to each bite.
- Parmesan: Freshly grated Parmigiano-Reggiano has a sharp, complex flavor that elevates the dressing.
- Pepper: Freshly cracked peppercorns (black or mixed) add a hint of spice to the dressing.
- Mayonnaise: I prefer avocado oil mayo, such as Sir Kensington’s brand. Alternatively, use full-fat Greek yogurt.
- Lemon: For a punch of brightness and acidity.
The Directions
Step 1: Season Squash and Red Onion
Slice delicata squash in half lengthwise and scoop out seeds. Cut the halves again lengthwise to create four segments.
Slice each segment into 1/2-inch thick pieces.
Combine squash, onion, olive oil, maple syrup, thyme, spices, and salt in a large bowl; toss well to coat.
Step 2: Roast Vegetables
Arrange veggies on a baking sheet and roast for 35 minutes, tossing halfway through.
Step 3: Prepare Parmesan-Peppercorn Dressing
In a bowl, combine mayonnaise, lemon juice, Dijon, black pepper, and salt. Gradually stream in olive oil, while whisking constantly. Stir in Parmesan and set aside.
Step 4: Toast Walnut-Parmesan Breadcrumbs
Spread walnuts, Parmesan, and breadcrumbs out on a baking sheet, and toss with olive oil.
During the final 10 minutes of the veggie roasting, place pan in the oven. Bake for 7 to 10 minutes, watching closely to avoid burning, and shaking the pan every few minutes, until nicely golden.
Step 5: Assemble Salad
Place kale in a large bowl and lightly drizzle with olive oil; massage into kale leaves.
Top with squash and red onion, along with half of the breadcrumb mixture; toss to combine. Spoon dressing overtop, and garnish with remaining breadcrumbs.
Expert Tips for Cooking Delicata Squash
One of my favorite things about delicata squash is how easy it is to prepare. Plus, this roasting method only takes about 35 minutes.
- Cut the Squash: Because you can eat the skin, there’s no need to peel the squash before you chop it. Start by slicing it in half lengthwise. Then, use a spoon to scrape out the seeds and stringy flesh.
- Season the Squash: This is where the versatility lies. Delicata squash pairs well with just about any spice combo. I love using a mix of sweet and spicy flavor agents, such as maple syrup, chili powder, cumin, and smoked paprika.
- Roast the Delicata Squash: Once the squash is oiled and seasoned, spread it on a rimmed baking sheet, avoiding any overlap. Roast the squash at 425ºF for 35 minutes, turning once halfway through.
Serving Suggestions
- Roasted Turkey or Chicken: The perfect Thanksgiving side dish to cut through the richness of the usual casserole contenders.
- Vegan Meatloaf: For plant-based diners, this salad is a wonderful compliment to my famous vegan meatloaf recipe.
- Pasta: For freshness and crunch, enjoy alongside a bowl of Creamy Red Pepper Pasta or Chicken Florentine Pasta.
- Soup: You can’t beat a soup + salad combo this time of year. Try my Pumpkin Red Lentil Soup for a fabulous fall duo.
Make-Ahead and Storage Tips
This salad is meant to be enjoyed warm-ish, so it’s best fresh!
- Make-Ahead: The dressing can be prepared up to 2 days ahead. Keep in a sealed jar or Tupperware container in the refrigerator.
- Store: Refrigerate salad for up to 3 days. The breadcrumbs will lose their crisp, however the overall flavor will remain sharp. Remove from the fridge about 30 minutes before eating to let the squash come closer to room temperature.
More Fall Salad Recipes to Try
Butternut Squash Salad with Poblano and Feta
Thai Butternut Squash and Quinoa Salad
Autumn Delicata Squash Salad
If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Roasted Squash and Kale Salad with Creamy Peppercorn Dressing
Equipment
- Rimmed baking sheets
- Mixing bowls
Ingredients
- 2 small-medium delicata squashes (about 1.25 lbs total)
- 1/2 red onion, cut into 1/4-inch thick slices
- 4 Tbsp. extra-virgin olive oil, divided
- 1 Tbsp. fresh thyme leaves (or 1 tsp. dried)
- 2 tsp. maple syrup
- 1 tsp. chili powder
- 3/4 tsp. garlic powder
- 1/2 tsp. kosher salt
- 1/2 cup finely chopped walnuts
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1/4 cup panko breadcrumbs
- 1 bunch green curly kale, stemmed and chopped
Parmesan-Peppercorn Dressing
- 3 Tbsp. mayonnaise
- 2 Tbsp. fresh lemon juice
- 1 tsp. Dijon mustard
- 1 1/2 tsp. cracked black pepper
- 1/4 tsp. kosher salt
- 1/3 cup plus 1 Tbsp. extra-virgin olive oil
- 1/3 cup grated Parmigiano-Reggiano cheese
Instructions
- Preheat oven to 425ºF.Slice delicata squash in half lengthwise; scoop out (and discard) seeds. Slice the halves again lengthwise to create four segments. Slice each segment into 1/2-inch thick pieces.
- Combine squash, red onion, 3 Tbsp. olive oil, maple syrup, thyme, chili powder, garlic powder, and 1/2 tsp. salt in a large bowl; toss well to coat.Empty out onto a rimmed baking sheet and arrange veggies so that there is no overlap. Roast for 35 minutes, tossing once halfway through.
- While veggies roast, prepare Parmesan-Peppercorn dressing. In a medium bowl, combine mayonnaise, lemon juice, Dijon, black pepper, and salt. Gradually stream in olive oil, while whisking constantly, until combined. Stir in Parmesan and set aside.
- Prepare crunchy walnut topping by spreading walnuts, 1/4 cup Parmesan, and breadcrumbs out on a smaller rimmed baking sheet. Toss with remaining 1 Tablespoon olive oil. During the final 10 minutes of the veggies roasting, place pan in the oven. Bake for 7 to 10 minutes, watching closely to avoid burning, and shaking the pan every few minutes, until golden brown and toasted.
- Place kale in a large bowl. Lightly drizzle with olive oil and season with a pinch of salt. Use your hands to massage the oil and salt into kale leaves for about 30 seconds until the greens soften. Let roasted veggies cool for about 10 minutes before adding to the bowl. Add half of the walnut mixture and half of the dressing; toss to combine. Spoon remaining dressing overtop, and garnish with remaining walnut-breadcrumb mixture.
Notes
- Salad is best enjoyed fresh (closer to room temperature), however you can refrigerate it and enjoy leftovers chilled for up to 3 days.
- Make it a FULL meal by adding 1 can of drained and rinsed chickpeas to the tray of squash and red onion. (I suggest adding extra olive oil and spices, too). Roast with the veggies until crispy, and add to the salad. (You may also want to double the dressing!)
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
OMG this salad is incredible! Honestly, one of the best salads I’ve made to date. The flavor profile from roasting the delicata squash and onions is out of this world amazing!! The walnut topping is the cherry on top so don’t skip that. This is a restaurant worthy recipe that will not disappoint.
Off the charts! I made this for every Thanksgiving gathering. Everyone loved it!
Wow! This is so tasty!
This is the absolute best fall salad I have ever made. Even my non-kale eaters came back for seconds.
I prepared this salad tonight…….WOW!! So delicious!! I swapped the peanuts with sesame seeds due to allergies.
Made this for dinner with some chicken on top. We loved it. I could not find the kind of kale that I wanted so I used a spring mix and it was wonderful. I will definitely make it again.
This salad was phenomenal! We made it as written and my husband said that it was the best salad he’s ever eaten. The walnut-parmesan crunch really ups the “wow” factor of this salad.
We had 2 delicatas leftover from our garden, and this was perfect! OMGosh!! SO delicious. Hubbie loved it too. I added chicken to his. With bread, it was a complete. Thank you!
So delicious! I make this every year I see the delicata squashes come out. It’s hearty and full of fiber. Love it!