Kale Salads are on repeat in our house currently. This Kale Salad with Roasted Delicata is pretty typical to ones we are obsessed with. Do you remember this Autumn Kale Salad with Butternut? That was a good one too. I love these salads as they are quick to make, totally healthy, and loaded with goodness.
The Components
- Kale, which I prefer massaged
- Delicata Squash
- Brussel Sprouts
- Crispy Bacon Chunks- Omit if you want all veggies
- Pomegranate Arils
- Maple Poppyseed Dressing- currently obsessed with this as well
Prepping the Delicata
I know most people leave the skins on their delicata squash. You can certainly do that, but I actually prefer to shave most of it off. There is something I really dislike about the tougher skin compared to the soft flesh of the squash? Maybe I am just weird :). It is easily peeled with a vegetable peeler. Don’t worry about getting all of it off, just the bulk of it.
There are plenty of ways to cut delicata, I will show you how I do mine. I think this is the easiest way to cut up your delicata squash. I cut it in half widthwise, then cut each half again lengthwise. Scoop out your seeds.
The squash is not ready to be cut down into sections. I cut mine about 1/2 inch thick.
Now, drizzle the squash with a little olive oil, then sprinkle with salt and pepper. I would love to always buy my olive oil at small artisan shops, but the reality is, I have a family to feed on a budget, so bulk olive oil at Costco works really well too!
Roasting the Brussel Sprouts
I like to roast the squash and the brussel sprouts at the same time, to simplify and save on dishes. To prep them, but off the bottom as I am showing below. Peel any outer leaves that are bad and cut in half lengthwise. Drizzle them with olive oil and sprinkle with salt and pepper as well. I like to bake them on a parchment-lined baking sheet for ease of clean up!
Now, into the oven, they go! Roast them until they are tender. I also like to change the heat to broil for a little charring on the squash and brussel sprout. This is optional, but I think it looks so pretty.
Bacon
Bacon is a staple around here. We are always adding it wherever we can. If you are using it, cut it into chunks and fry until it is crispy. Daily’s thick-cut peppered bacon is a family favorite!
Massaging the Kale
In my opinion, massaged kale is the only way to go. It softens the texture of the kale a bit and knocks down on the bitterness as well. To do this, remove the kale from the stem. It can be cut off, or simply peeled back between your thumb and index finger. Roughly chop your kale. Now, drizzle with a teaspoon or 2 of olive oil, a light sprinkle of salt, and about 1 teaspoon fresh lemon juice. Massage the kale between your hands. Don’t overdo this though, it should only take a minute or maybe 2 to massage it!
Plating the Kale Salad and Roasted Delicata
You can either mix all the components of this salad together. Just mix with your hands or a rubber spatula to make sure the delicata isn’t broken up. Mix it all together and plate it for serving.
I used a delicious Maple Poppy seed Vinaigrette, which is so good! I will also include several other of my favorites below.
More Salad Options
Are salads your thing? I have a lot of other really great ideas. Check these out!:
- This fall fruit salad is so good and on repeat here!
- A Sprouted grain autumn salad is also a good option.
- Another healthy option with this Fruit and Nut Salad.
- How about a little protein in that salad? This salmon and grain bowl is just delicious!
Side Dishes
Maybe you are looking for other side dishes for your dinner plans.
- I love this creamy wild rice casserole with mushrooms.
- How about a pumpkin Risotto with crispy bacon? It is so simple to make in the pressure cooker.
Red Wine Poppyseed Vinaigrette
Ingredients
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup honey or sugar
- 1 teaspoon dry mustard
- 1 teaspoon dijon mustard if you prefer, you can always use 2 teaspoons dijon mustard
- 2 teaspoons poppyseeds
Instructions
- Combine all ingredients in small bowl or canning jar, like I do.Mix well. You can use it right away, or store in an airtight container for up to 5 days.Now, sit back and enjoy. You deserve it!
Maple Poppy seed Dressing
Ingredients
- 1/2 cup olive oil
- 3 tablespoons maple syrup
- 3 tablespoons balsamic vinegar
- 1 teaspoons poppyseeds
- 2 teaspoons dijon mustard
- salt to taste
Instructions
- Combine olive oil, maple syrup, balsamic, and poppy seeds to a small bowl or jar. Mix well. Now, add your salt to taste. I used a dash (1/8 teaspoon), but add it to your preferences. That is it. It is ready to go!!Now, it is great to use right away. If not, store in the fridge, sealed, for up to 5 days. It is best if you bring it to room temp. Just make sure to mix well every time you use it. Now, sit back and enjoy. You deserve it!
Kale Salad with Roasted Delicata
Ingredients
- 1 delicata squash, cut in 1/2 inch slices I show in detail with photos how to do this in the post.
- 2 cups brussel sprouts, cut in half lengthwise
- 6 cups kale, stem removed and cut into 2-3 inch pieces.
- 2 slices bacon, cut into 1 inch pieces
- 1/2 cup pomegranate arils
- 2 tablespoons olive oil plus 1 teaspoon
- salt and pepper to taste plus 1/2 teaspoon for the kale
- 1 teaspoon fresh lemon juice
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment and set aside. Place delicata slices in medium-sized bowl. Drizzle with 1 tablespoon of olive oil. Mix to coat the squash. Pout onto half the sheet pan. In another bowl, or the same bowl you used for the squash, add the brussel sprouts. Drizzle them with the other tablespoon of olive oil. Pour the brussel sprouts onro the other hlaf of the sheet pan. Sprinkle all the veggies with a little salt and pepper. Place in the oven. While the veggies are cooking, start you bacon. Heat a small frying pan over medium heat. Add the bacon once it is heated. Cook until the bacon is done. I like our's crispy, but cook it how you like it! Place on a paper towel lined plate to cool for a bit. The veggies should be tender at this point. Pierce the squash with a fork to test. I like to bump the oven to broiler to char the squash just a touch. If you choose to do this too, just make sure you keep an eye on the veggies, they can burn really quickly. Remove from oven and allow to cool for a bit while you are getting the kale ready. Drizzle your kale with the olive oil, lemon juice, and 1/2 teaspoon salt. Gently massage the kale until the is tender and slightly wilted. It is time to assemble the salad! You can mix it all togther, which is a great way to do it. Or you can use the kale as a base, then add the rest of the ingredients on top. If you are mixing it all together, just be careful not to break up the squash when you mix. Choose a dressing to make or buy one to save time. I attached 2 of my favorites to this post. Drizzle generously. Now, sit back and enjoy. You deserve it!