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Do you want to wow your guests this holiday season? Try this Kale Salad with Roasted Delicata Squash and Miso Dressing!
You may not think a salad would bring the wow-factor to the table but I can assure you that this Kale Salad with Roasted Delicata Squash and Miso Dressing has what it takes! In fact, it might just be the talk of the table at your gathering.
This delicious Kale Salad with Roasted Delicata Squash and Miso Dressing is filled with roasted delicata squash, dried cranberries, and pomegranate seeds, then tossed in the most outrageously delicious miso dressing. I mean, I might as well just pour this dressing in a martini glass and start sipping away it’s so dang good!
Ingredients:
- Delicata Squash
- Avocado Oil
- Kosher Salt
- Black Pepper
- Cayenne
- Garlic
- White Miso Paste
- Coconut Aminos or sub soy sauce if preferred
- Rice Vinegar
- Honey
- Green Kale
- Dried Cranberries
- Pomegranate Seeds
Step-by-step:
step one: prep the oven
Preheat oven to 400℉ and line a baking sheet with parchment paper.
step two: prep the squash
Place sliced delicata squash on the baking sheet and drizzle with the avocado oil, kosher salt, black pepper and cayenne. Toss to coat evenly. Spread the squash into a single layer, making sure that they do not touch (this will allow them to cook evenly and crisp on the edges rather than steam).
step three: roast the squash
Place in the oven and bake for 15 minutes. Remove from oven and using tongs, flip each of the squash over on the other side and place back in the oven and continue cooking until they are cook through and slightly crisp on the edges, about 10-15 more minutes. When the squash is done cooking, remove from oven.
step four: make the dressing
Meanwhile, In a food processor or blender, combine all of the miso dressing ingredients and blend until smooth. Set aside.
step five: assemble the salad
In a large bowl, combine the shredded kale, pomegranate seeds, and dried cranberries. Pour the miso dressing over the salad and toss for about 3 minutes, working the dressing into the kale to allow it to soften and slightly marinade. Add the roasted squash and give it one last gentle toss.
step six: serve!
Serve right away and enjoy!
Recipe FAQs:
This is a great dressing to make ahead of time and keep in the fridge for a couple of days! If it does thicken up, you can thin it out with a teaspoon or so of warm water.
Sure! Goat cheese would be fantastic, or some crumbled feta!
If you want to, you sure can! This salad would taste great with room temp squash, though I do personally prefer it warm straight from the oven!
I can’t wait to hear what you think of this amazing salad! Let me know in the comments after you try it!
Looking for more show-stopping salads? Try these!
Mexican-Inspired Chopped Salad
Crunchy Thai-Inspired Quinoa Salad
Kale Salad with Roasted Delicata Squash and Miso Dressing
Ingredients
For the Delicata Squash
- 1 large delicata squash scooped out and sliced into 1/2 inch semi-circles
- 2 tablespoons avocado oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne
For the Miso Dressing
- 1/4 cup avocado oil
- 2 cloves garlic
- 1 teaspoon white miso paste
- 2 tablespoons coconut aminos or soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
For the Salad
- 8 cups shredded green kale or 1 bunch
- 1/2 cup dried cranberries
- 1/2 cup pomegranate seeds
Instructions
- Preheat oven to 400℉ and line a baking sheet with parchment paper.
- Place sliced delicata squash on the baking sheet and drizzle with the avocado oil, kosher salt, black pepper and cayenne. Toss to coat evenly. Spread the squash into a single layer, making sure that they do not touch (this will allow them to cook evenly and crisp on the edges rather than steam).
- Place in the oven and bake for 15 minutes. Remove from oven and using tongs, flip each of the squash over on the other side and place back in the oven and continue cooking until they are cook through and slightly crisp on the edges, about 10-15 more minutes.
- Meanwhile, In a food processor or blender, combine all of the miso dressing ingredients and blend until smooth. Set aside.
- When the squash is done cooking, remove from oven.
- In a large bowl, combine the shredded kale, pomegranate seeds, and dried cranberries. Pour the miso dressing over the salad and toss for about 3 minutes, working the dressing into the kale to allow it to soften and slightly marinade.
- Add the roasted squash and give it one last gentle toss.
- Serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
This salad is amazing! Made it for the first time at Thanksgiving and I’ve made it 3 more times since then. Highly recommend the goat cheese on top!
I make this every year for Thanksgiving and Christmas… always a hit!
So so good! Made for Friendsgiving last weekend and it was a hit! I’ll be using this dressing for other salads too
Can confirm- I’ve made this dressing almost weekly since!