Kale Salad with Delicata Squash, Goat Cheese and Dates
Tender, roasted delicata squash tossed with kale, peppery radicchio, dates and crunchy toasted walnuts. Goat cheese adds a nice tang and creaminess and honey-balsamic dressing ties it all together. It’s basically autumn on a plate.
This roasted delicata squash salad is really easy to make. You can serve cold or slightly warm with the roasted squash fresh out of the oven. It’s great as a packed lunch too.
Serve this delicious salad alongside: roasted chicken, butternut squash mac and cheese, or braised short rib ragu. You can even throw it in the mix for your Thanksgiving feast!
Why I Love This Salad:
- It’s versatile: You can easily substitute different types of winter squash, lettuces, or cheeses as needed.
- It’s hearty and filling: Kale, squash, and goat cheese make a very hearty and satisfying salad. Feel free to add grilled chicken, steak, or chickpeas if you want to add more protein and make it a complete meal.
- The dressing is SO good: I always make a triple batch of this honey balsamic dressing so I have some extra on hand when I need it.
Recipe Ingredients:
Here’s what you’ll need to make this salad: kale, radicchio, delicata squash, goat cheese, cinnamon, dates, walnuts, dijon mustard, honey, balsamic vinegar and olive oil.
A note on kale: You’ve got a few options when it comes to the type of kale you use in this salad. I typically reach for Lacinato kale (aka Dinosaur Kale – pictured above) when making any kale salad. I like the texture better than the frilly/curly stuff. That said, you can really use either. Baby kale (the smaller, more delicate leaves) work well too and doesn’t require any prep. Arugula and baby spinach are also good kale alternatives.
Recipe Step by Step:
Step 1. Roast the Squash
Delicata squash is one of the easiest types of squash to prepare because you don’t have to peel it. Cut the squash in half lengthwise. Use a spoon to scoop out and discard the seeds and stringy membrane then slice each half, crosswise into 1/4-inch half moons. Toss with salt and pepper, cinnamon and olive oil then pop in a preheated oven for 30-40 minutes or until golden and tender.
Step 3. Prep the Salad
While the squash is roasting gather and prep the rest of your salad ingredients. Strip the kale from it’s stems and slice into ribbons then transfer to a large mixing bowl. Give the radicchio a rough chop and add that to the bowl as well, along with the walnuts, crumbled goats cheese and dates. As soon as the squash is out of the oven add that in too.
Step 4. Toss and Serve
Whisk together the dressing then pour over the salad. Season with salt and pepper then toss to combine. Divide between bowls and serve right away.
More Delicious Autumn Salads:
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Kale Salad with Delicata Squash, Goat Cheese and Dates
Ingredients
- 2 medium delicata squash
- 2 tablespoons olive oil
- 1 teaspoons cinnamon
- 2 bunches lacinato kale
- 1 small head radicchio - roughly chopped
- 4 ounces goats cheese - crumbled
- 8 dried dates - pits removed, roughly chopped
- 1/2 cup chopped walnuts, toasted
- salt and pepper
Dressing
- 1 tablespoons dijon mustard
- 1 tablespoons honey
- 2 tablespoons balsamic vinegar
- 1/4 cup olive oil
Instructions
- Roast the Squash: Preheat your oven to 425 degrees F. Cut the squash in half lengthwise and use a spoon to scoop out the seeds. Lay the squash halves flat-side down on your cutting board. Slice into half-moon shapes about 1/4-inch thick. Arrange the squash on a baking tray, drizzle with the olive oil, cinnamon, salt and pepper. Toss to combine. Roast for 35-40 minutes, flipping halfway through, until the squash is tender and golden.
- Prep the Kale: Before you begin to chop the kale you'll want to remove the tough, fibrous stems. To do this, grab a kale leaf at the base of the stem with one hand then with your other hand, pinch the stem just above where the leaves begin and slide your fingers along the stem, pulling the leaves off as you go. Once you've removed all the stems, gather the leaves into a neat, even pile and slice into 1/4-inch ribbons.
- Transfer the kale to a large mixing bowl, add the radicchio, squash, goats cheese, walnuts and dates. Pour in the dressing (recipe follows) season with salt and pepper. Divide between bowls – serve immediately!
Dressing
- In a small bowl whisk together the dijon mustard, honey and balsamic vinegar. While whisking begin to slowly steam in the olive oil, whisking continuously until the dressing is emulsified. Season with salt and freshly ground black pepper.
Notes
- Delicata Squash: Any winter squash can be substituted in this recipe just be sure to adjust the cook time to accommodate larger varietals.
- Kale: I typically reach for Lacinato kale (aka Dinosaur Kale) when making any kale salad. I like the texture better than the frilly/curly stuff. That said you can really use either – baby kale leaves work well too and don’t require any prep. Arugula would also be nice in this salad.
- Radicchio: substitute: endive
- Dates: substitute: golden raisins, dried figs, cranberries or cherries
- Walnuts: substitute: pecans, almonds, pumpkin or sunflower seeds
- Goat Cheese: substitute: feta
I made this tonight for dinner and it was so good! Thank you Leigh!