Roasted Delicata Squash Salad with Feta, and Cranberries
This hearty fall salad is made with roasted delicata squash, finely chopped kale, radicchio, cranberries, pumpkin seeds, and creamy feta cheese then tossed together with honey-dijon balsamic dressing!
Servings: 4
Calories: 600kcal
Ingredients
- 2 medium delicata squash
- 2 bunches lacinato kale stems removed and thinly sliced
- 1 small head radicchio thinly sliced
- 6 oz feta cheese crumbled
- 1/2 c dried cranberries
- 1/2 c toasted pumpkin seeds
- salt and pepper
Dressing
- 1/4 c balsamic vinegar
- 2 tbsp dijon mustard
- 2 tbsp honey
- 1/2 c olive oil
Instructions
- Preheat the oven to 425 degrees F. Cut the squash in half lengthwise and use a spoon to scoop out the seeds. Drizzle the squash with a generous tablespoon of olive oil and a sprinkle of sea salt. Toss to combine. Roast for about 30 minutes or until the squash is tender and golden, flipping halfway.
- While the squash is roasting whisk together the balsamic vinegar, mustard, and honey, then continue whisking while slowly streaming in the olive oil.
- In a large bowl toss together the kale, radicchio, roasted squash, cranberries, pumpkin seeds, and feta. Mix in the dressing, season with salt and pepper. Divide between bowls and, serve immediately!
Notes
Can I use other types of squash for this recipe?
Absolutely! You can use any winter squash, butternut, acorn, kabocha etc.
Can this recipe be prepped in advance?
Yes, you can make all of the components of this salad up to a day ahead. Toss in the dressing just before serving.
Can I make this salad dairy-free or vegan?
This salad can be made dairy-free by omitting the cheese or substituting a vegan/plant-based cheese. I really like the brand's Kite Hill and Miyokos for plant-based dairy products.
Nutrition
Calories: 600kcal | Carbohydrates: 59g | Protein: 15g | Fat: 38g | Saturated Fat: 10g | Cholesterol: 38mg | Sodium: 633mg | Potassium: 1623mg | Fiber: 5g | Sugar: 28g | Vitamin A: 16762IU | Vitamin C: 193mg | Calcium: 491mg | Iron: 4mg