October 28, 2025
Serving 6 to 8 people as a small side salad, this is the perfect side dish to bring to a gathering of loved ones this holiday season. Enjoy!
Ingredients
- 1 delicata squash (10 to 12oz.), cut lengthwise, seeds removed, and cut in half moons
- ¼ cup + 2 TBS olive oil, divided
- 1-2 bunch(es) of kale*; stems removed, torn or chopped into bite-sized pieces
- Juice of 1 lemon (about 2-3 tablespoons), or to taste
- ½ pomegranate seeds (about ¼c -1/3c)
- ¼ cup pumpkin seeds, raw or toasted
- Salt and pepper, to taste
- Optional: Add avocado, shallots, and/or goat cheese to taste
Directions
- Preheat the oven to 400° F and line a baking sheet with parchment paper.
- In a large bowl, gently toss the cut delicata squash, 2 TBS of olive oil, and a pinch of salt until evenly distributed.
- Place the squash mixture on the baking sheet in a single layer.
- Roast 25 to 30 minutes, flipping after about 15 minutes for even browning. Remove from the oven and set aside to cool.
- While the squash is roasting, drizzle the kale with the remaining olive oil, lemon juice, and a pinch of salt in a large bowl.
- After adding the olive oil mixture, gently rub and squeeze the kale leaves for 1 to 2 minutes. The kale will start to darken, shrink, and become softer and more tender. Taste a leaf. If it’s tender enough, you’re done. If not, keep massaging for another 30 seconds or more.
- Top kale with roasted delicate squash, pomegranate seeds, and pumpkin seeds. Serve with love!
*Use Lacinato (also known as dino) kale for a more tender salad, or curly kale for more volume and texture.