Fall Kale Salad With Roasted Delicata and Honey Pecans

Fall Salad with Roasted Delicata and Honey Pecans is a celebration of everything we love about fall: rich, warm flavors and vibrant, seasonal ingredients. This time of year, the markets are overflowing with produce like butternut squash, delicata, pomegranates, and hearty greens like kale—all perfectly suited for creating bold, flavorful dishes.

Seasonal foods are at their peak in fall, offering everything from sweet winter squash to crisp apples and earthy root vegetables. In this salad, roasted delicata squash brings a buttery texture, while honey-glazed pecans add a satisfying crunch and a touch of sweetness. It’s a perfect dish to showcase the abundance of fall!

Serve it up with boursin mashed potatoes, praline sweet potatoes, and whole wheat dinner rolls for the holidays.

If you love this combination, you may also enjoy this couscous kale salad or butternut and beet salad.

Ingredients

• Kale-Hearty and slightly bitter, kale provides a sturdy base for the salad. Massaging it with olive oil helps soften the leaves and enhances its flavor.
• Butternut Squash-Roasted until caramelized and tender, butternut squash adds a rich, sweet, and earthy flavor that balances the bitterness of the kale.
• Delicata Squash-Known for its thin, edible skin and sweet, nutty flavor, delicata squash roasts quickly and brings a buttery texture to the salad.
• Apples- I LOVE Cosmic Crisp and Honeycrisp in this salad, but you can use any apple you prefer.
• Pomegranate Seeds- These juicy bursts of sweetness and tartness add a vibrant pop of color and a refreshing contrast to the roasted vegetables.
• Bacon-Crispy, smoky bacon adds a savory, salty element that complements the sweetness of the squash and the tang of the dressing.
• Sharp Cheddar or Dubliner Cheese-With a bold, tangy flavor and crumbly texture, sharp cheddar or Dubliner cheese brings richness and depth to the salad.
• Shallots- Milder and sweeter than regular onions, thinly sliced shallots add a subtle onion flavor that blends well with the other ingredients.
• Nuts- I used pecans, pistachios, and pepitas. You can use any nuts or seeds you like.
• Stoneground mustard dressing- stoneground mustard, white wine vinegar, olive oil, honey, salt and pepper.

How to make

1. Roast the butternut and delicata squash.
2. Make the honey pecans.
3. Cook the bacon and let it cool.
4. Massage the kale.
5. Cut up the apples.
6. Assemble salad and drizzle with the dressing.

Okay, here is the long version on how to make this amazing salad. Start by cutting up the butternut squash and delicata. I like to cut the butternut a little smaller, that way it will roast and be done the same time as the delicata. Drizzle them with olive oil, sprinkle with salt and pepper. Place on a parchment-lined baking sheet. Bake until tender.

Once the squash is in the oven, drizzle the pecans with honey. Spread them on a small baking sheet lined with parchment paper as well. Bake for 10 minutes. Remove, let them cool and rough chop.

When the pecans and squash or baking, cut up the bacon and fry it in a frying pan. When it is crispy, remove and put it on a plate with paper towels to catch the grease. Let it cool.

Wash the kale and cut the leaves from the stalk. Rough chop the kale, drizzle with olive oil and sprinkle with salt. Massage the kale to soften and tenderize it. Once this is done, cut up the apples and shallots.

Assemble the salad. Mix together the ingredients for the dressing and drizzle it over the salad. Serve immediately.

Types of kale to use in salads

1.Curly Kale

• The most common variety with bright green, ruffled leaves.
• Sturdy and slightly bitter, it holds up well to bold dressings.
• Best when massaged to soften the texture.

2. Lacinato Kale (Dinosaur or Tuscan Kale)

• Dark green, narrow, flat leaves with a slightly wrinkled texture.
• Milder and less bitter than curly kale, with a slightly sweet, earthy flavor.
• Great for raw salads as it’s more tender and easier to chew.

3. Red Russian Kale

• Flat, serrated leaves with a reddish-purple stem.
• Softer and more delicate than other varieties, with a mild, peppery flavor.
• Ideal for raw salads or lightly dressed greens.

4. Baby Kale

• Young, tender leaves from any kale variety.
• Milder in flavor and delicate in texture, similar to spinach or arugula.
• Perfect for salads when you want a tender, no-massage option.

5. Siberian Kale

• Broad, flat leaves with a softer texture.
• Less common but has a mild, slightly sweet flavor.
• Works well in salads where a softer kale is preferred.

Other Fall Salad Recipes

• Salads
• Side Dishes
• Baked