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Finished Spicy Delicata Squash Salad with massaged kale, avocado slices, and roasted pumpkin seeds.
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5 from 1 vote

Spicy Delicata Squash Salad with Kale

Spicy roasted slices of delicata squash are tossed with massaged kale, avocado and roasted pumpkin seeds. It's all dressed with a light apple cider vinaigrette.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Salad Main Dish
Cuisine: American
Keyword: delicata squash, delicata squash salad, kale salad
Servings: 2 main salad dishes
Author: Susan Pridmore

Ingredients

  • 2 small delicata squash
  • 4 tablespoons extra virgin olive oil, divided
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon smoked paprika
  • ¼ teaspoon chipotle pepper powder, or cayenne pepper (optional)
  • 8 cups de-stemmed curly kale leaves, see directions on how to de-stem the leaves
  • 2 teaspoons apple cider vinegar
  • 1 avocado, peeled and cut into slices
  • ¼ cup roasted pumpkin seeds

Instructions

  • Preheat the oven to 400˚F, and line a baking sheet with parchment paper. (I use my toaster oven for a quicker preheat.)
  • Slice off the ends of the delicata squash. Stand one of them on end, hold onto it firmly, and slice it in half lengthwise. Use a spoon to scoop out the seeds and pulp.
    A picture showing how to cut a delicata squash ready to be roasted.
  • Slice into ½" slices, and repeat with the other delicata squash.
    Delicata squash sliced into half circles.
  • Toss with 2 tablespoons olive oil, and sprinkle with ½ teaspoon salt, the paprika and chipotle pepper powder. Roast for 15 minutes.
    Sliced delicata squash sprinkled with spices.
  • De-stem the kale leaves by either cutting them away from the tough center stem using a sharp knife, or hold onto the stem's bottom, and sweep your other hand up the stem to tear away the leaves.
  • Wash and thoroughly dry the kale leaves. Place them in a bowl, drizzle with the remaining 2 tablespoons olive oil and remaining ¼ teaspoon salt. Lightly massage the leaves until they begin to limp. If you measure them out, they've collapsed into about 5 cups.
  • Toss with the vinegar, roasted squash, avocado and pumpkin seeds.