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Roasted Delicata Squash and Kale Salad with Peppercorn Dressing
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5 from 20 votes

Roasted Squash and Kale Salad with Creamy Peppercorn Dressing

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!
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Entree/Salad, Salad/Side Dish
Cuisine: American
Diet: Vegetarian
Servings: 4 to 6
Author: Jamie Vespa MS, RD

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

Serving: 2cups | Calories: 390kcal | Carbohydrates: 20g | Protein: 7g | Fat: 32g | Saturated Fat: 2g | Sodium: 420mg | Fiber: 6g | Sugar: 6g