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Kale and Roasted Delicata Squash Salad with Pomegranate Vinaigrette

This kale and roasted delicata squash salad pairs tender squash, crisp pear, pomegranate, bacon, and almonds with a tangy pomegranate vinaigrette.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Salad, Side Dish
Cuisine: American
Calories: 270
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 1 8 ounce Delicata squash
  • 1 Tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground ginger
  • 2 Tablespoons pomegranate juice
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • Pinch sea salt or to taste
  • Pinch white pepper, or to taste
  • Pinch cayenne, optional
  • 4 cups lacinato kale, washed, coarse stems removed, and cut into 1-inch pieces
  • 1 green pear, cored and thinly sliced
  • 1/2 cup pomegranate arils
  • 1/2 cup thinly sliced red onion
  • 2 Tablespoons sliced almonds
  • 2 pieces bacon, cooked and crumbled
  • 1 Tablespoon crumbled feta or grated cotija cheese, optional

Method
 

  1. Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper.
  2. Split delicata squash lengthwise and scoop out seeds and strands. Cut each squash half crosswise into 1/2-inch-thick slices. Place squash pieces in a bowl and toss with olive oil, salt, black pepper, and ginger. Arrange on the prepared pan in a single layer.
  3. Roast squash in the preheated oven for 8 to 10 minutes. Using tongs, turn each piece and continue to roast until squash is tender and lightly browned, 8 to 10 minutes more. Set aside to cool.
  4. For the vinaigrette: Add pomegranate juice, olive oil, balsamic vinegar, Dijon mustard, honey, salt, white pepper, and cayenne to a jar with a tight-fitting lid. Cover and shake until well blended, about 30 seconds.
  5. For the salad: Place kale, pear slices, pomegranate arils, and red onion in a large salad bowl. Cut squash into bite-sized pieces; add to the bowl. Shake vinaigrette again, then toss with salad.
  6. Arrange salad on 4 plates and top with sliced almonds and crumbled bacon; garnish with cheese.

Nutrition

Calories: 270kcalCarbohydrates: 32gProtein: 7gFat: 15gSaturated Fat: 2gCholesterol: 6mgSodium: 364mgFiber: 7gSugar: 17g

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