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4.3 from 9 votes

Kale, Pear and Roasted Delicata Squash Salad

A hearty and nutritious salad, filled with the flavours of fall.

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4 people
Calories: 280 kcal
Course: Salad
Cuisine: American

Ingredients

  • 1 small delicata squash
  • 2 teaspoons olive oil
  • 1 pinch salt
  • 1 small bundle curly kale washed and torn
  • 1/4 cup shredded radicchio optional
  • 2 red Anjou pears sliced
  • 1/2 cup toasted walnut halves
  • 1 cup cornbread croutons optional
  • 50 grams chevre goat cheese for topping
  • Apple Cider Vinaigrette recipe below

Instructions

    Cup of Yum
  1. Roast the squash: Preheat oven to 400F. Cut the squash in half lengthwise and scrape out the seeds, leaving it looking like two canoes. Lay them, cut-side down, onto a board and slice into 1/2 inch moons.
  2. Toss the cut squash lightly with olive oil and arange in a single layer on a parchement-lined baking sheet. Season with salt and roast until fork tender and slightly golden, about 15 minutes. Cool squash to room temperature. You could also toast your walnuts at this time.
  3. Prep the kale: Place the kale in a large salad bowl and pour over 2 tablespoons Apple Cider Vinaigrette. Using your hands, or two wooden spoons, thoroughly massage the kale until it begins to look bruised and a slightly darker green.
  4. Assemble the salad: Toss the kale, squash and radicchio together in a bowl with another spoonful of vinaigrette. Heap the salad high on a serving plate and top with sliced pears, walnuts and cornbread croutons, if using. Finish with a slice or crubing of cheve, depending on your variety. Drizzle with a little more vinaigrette and serve at once.

Nutrition Information

Calories 280kcal (14%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 280

% Daily Value*

Calories 280kcal 14%

* Percent Daily Values are based on a 2,000 calorie diet.