Salads

October 22, 2020

Delicata Squash Kale Salad with Maple Miso Dressing

Delicata Squash Kale Salad is simple, yet flavorful. Drizzle on an oil-free Maple Miso Dressing for a delicious, seasonal salad.

Have you tried delicata squash before?

I hadn't tried it until a few weeks ago. I'd heard of it -- it's often featured in Forks Over Knives' magazine -- but I've never seen it in stores. When I moved across the country, I got access to a whole new selection of vegetables, and BOY am I excited.

One of these tasty veggies is delicata squash.

Delicata Squash Kale Salad

What is delicata squash?

Delicata squash is a type of winter squash. It looks like an oval, similar to the shape of a spaghetti squash. But it has a lighter skin color, more cream-colored, and green stripes.

It's called delicata squash because the rind is much softer than other squash. It's fairly easy to cut through, and once cooked, you could even eat it if you want.

Delicata squash has a unique taste and texture, too. To me, it is like a cross between a sweet potato and a spaghetti squash. If you know me or read my blog regularly, you'll know that these are two of my favorite foods, so it's inevitable that I enjoy delicata squash.

If you haven't tried this squash, I highly recommend it. You might be able to find it at your local grocery store, especially a natural foods store. Or, head over to the farmers market!

This Delicata Squash Kale Salad is a great way to try out delicata squash because you simply roast the squash and then add it to the salad. You'll get to fully experience the taste of the squash.

Delicata Squash Kale Salad

Ingredients

The salad itself is super simple. Kale is the base. You'll then top it with roasted delicata squash and tomatoes.

A fun twist to get the most out of the squash is to roast the seeds! If you've ever roasted pumpkin seeds before, this is exactly the same. Once you scoop out the seeds from inside the squash, simply rinse them off and they are ready for roasting!

The real flavor in this salad comes from the maple miso dressing. It's sweet,  salty, and super thick!

Maple Miso Dressing

  • White Miso: Miso adds saltiness and all the amazing benefits of fermented food!
  • Tahini: Tahini, or ground sesame seeds, adds an earthy flavor that pairs well with miso.
  • Maple Syrup: To balance out the saltiness of the miso with sweet!
  • Sriracha: This hot sauce adds a slight kick to the dressing. You won't add enough to make it spicy, but you'll definitely notice something is missing without it. Y'all gotta buy my favorite brand!
  • Water: I use water instead of oil in my dressings. And guess what? You wouldn't know the difference! Water is (obviously) less processed, and overall much healthier than oil.

How to make Delicata Squash Kale Salad with Maple Miso Dressing

Preheat the oven and line two baking sheets with parchment paper. You'll use one pan for the squash itself and one pan for the seeds.

Slice the delicata squash lengthwise and scoop out the seeds. Set the seeds aside - don't throw them away. Slice the squash into half-moon shapes. Arrange on one of the baking sheets and bake for 20 minutes.

Meanwhile, separate some of the seeds from the pith. There will be tons of seeds! You don't have to use all of them, but you can if you want. Enjoy any extra seeds as a tasty snack.

Rinse the seeds well and then arrange on the other baking sheet. Sprinkle with cayenne. The cayenne gives the seeds a hint of flavor. Just don't go overboard with the spice! Bake for 15 minutes, watch for burning.

Meanwhile, make the maple miso dressing. Add all the dressing ingredients to a mason jar and shake or whisk to combine. If you want a thinner dressing, just add more water!

Reserve half the dressing for drizzling. Use the other half to massage the kale. This is an important step, especially if you have digestive issues. Massaging the kale helps break down some of the fiber and makes it much easier to digest.

When the squash and seeds are cooked, assemble the salads. Place a bed of (massaged) kale in each bowl, add the squash and sliced tomatoes. Sprinkle with the seeds and drizzle with the remaining dressing. Enjoy!

Delicata Squash Kale Salad

Recipe Prayer

Thank you God for diverse foods that help us feed our bodies with a variety of nutrients. Thank you for keeping us healthy. Amen.

Related Recipes

Looking for other salad recipes try this Sweet Potato Kale Salad or this Arugula Persimmon Salad.

Delicata Squash Kale Salad

**This post contains affiliate links, for more information see my disclosure here.

Delicata Squash Kale Salad with Maple Miso Dressing

Delicata Squash Kale Salad is simple, yet flavorful. Drizzle on an oil-free Maple Miso Dressing for a delicious, seasonal salad.

Author:

Elizabeth

Serves:

4

Prep:

10

min

cook:

30

min

total:

40

min

Ingredients

  • 2 Delicata Squash
  • 1/2 Teaspoon Cayenne
  • 2 Heads Kale
  • 12 Cherry Tomatoes, quartered

Maple Miso Dressing

  • 2 Tablespoons White Miso
  • 2 Tablespoons Tahini
  • 2 Tablespoons Maple Syrup
  • 1 Teaspoon Sriracha
  • 6 Tablespoons Water

Instructions

  1. Preheat the oven to 400. Line two baking sheets with parchment paper.
  2. Slice the delicata squash lengthwise and scoop out the seeds. Set the seeds aside – don't throw them away. Slice the squash into half-moon shapes. Arrange on one of the baking sheets and bake for 20 minutes.
  3. Meanwhile, separate some of the seeds from the pith. Rinse well and then arrange on the other baking sheet. Sprinkle with cayenne. Bake for 15 minutes, watch for burning.
  4. Meanwhile, make the maple miso dressing. Add all the dressing ingredients to a mason jar and shake or whisk to combine.
  5. Reserve half the dressing for drizzling. Use the other half to massage the kale.
  6. When the squash and seeds are cooked, assemble the salads. Place a bed of kale in each bowl, add the squash and sliced tomatoes. Sprinkle with the seeds and drizzle with the remaining dressing. Enjoy!

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August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography