Hard

Kale and Roasted Delicata Squash Salad with Pomegranate Vinaigrette

Name: Kale and Roasted Delicata Squash Salad with Pomegranate Vinaigrette
Prep time: 19 min
Cook time: 77 min
Total time: 96 min
Yield: 4 servings
Ingredients: 1 , 8-ounce; 1 tablespoon olive oil; 0.25 teaspoons salt; 0.25 teaspoons ground black pepper; 0.25 teaspoons ground ginger

Total Time

1h 36m

19m prep · 77m cook

Servings

4 people

Rating

—

Difficulty

Hard

3 views

🌾 Gluten-Free 🥜 Nut-Free

This kale and roasted delicata squash with pomegranate vinaigrette is an interesting, tasty combination of fall delights, with the gently-flavored, edible rind delicata, deep green Lacinato kale, crunchy pomegranate arils, and slender pear slices.

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Ingredients

1 , 8-ounce
1 tablespoon olive oil
0.25 teaspoons salt
0.25 teaspoons ground black pepper
0.25 teaspoons ground ginger

Instructions

1

Preheat the oven to 425 degrees F (220 degrees C) and 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 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 salad, place kale, pear slices, pomegranate arils, and red onion in a large salad bowl. Cut delicata 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. Serve immediately.