Delicata, Honeynut Squash and Kale Salad
The perfect Fall salad! With roasted honeynut squash, delicata squash, kale and a tangy maple-dijon dressing.
It’s honey nut squash season! Honeynut squash is butternut squash’s sweeter, more flavor-concentrated cousin. If you like squash, you’ve got to try this honeynut squash salad.
I’ve been on a big Fall salad kick lately, with my kale and apple salad with candied pecans and sweet potato and quinoa salad. This honey nut squash salad is similar—a beautiful, fall-inspired salad that’s great for lunch or bringing for the holidays.
See below for more details, or scroll down to the full recipe below.
Ingredient Notes
The star of this recipe is the squash—two kinds! Delicata squash is in season from September through December, and it has thin, delicate skin that can be eaten without peeling. Halve, then remove the seeds, thinly slice, and roast until tender.
If you can find honeynut squash, then I highly recommend using it in this recipe. I found mine at Whole Foods, but you can also find it at Farmer’s Markets and other grocery stores this time of year. If you can’t find honeynut squash, then you can use butternut squash instead. You’ll prepare it the same way, except you’ll need to peel the butternut squash where as you can eat the peel of a honeynut sqush.
I really love goat cheese with kale salads, but you can omit if you want a dairy-free option. Or, use a vegan cheese, like the one from Violife.
The shallots are quickly pickled to take off the bite that often comes with raw onions and shallots. To do this, you’ll thinly slice the shallots (I use this mandoline for ease) and then cover with red wine vinegar while you roast the squash and prep the rest of the ingredients. Drain, then add to the salad.
How to Make this Honeynut Squash and Kale Salad
Prepped Squash
Halve your squash, remove the seeds, and chop. If you are using honeynut squash, you don’t have to peel.
Roast the Squash
Toss with the olive oil and seasoning, then place in a single layer on a baking sheet and roast until tender.
Make the Dressing
Whisk together the dressing until combined. Taste, season as needed, and set aside.
Assemble
Toss the kale and greens with the dressing, then add the squash, shallots, goat cheese and pumpkin seeds. Toss again and serve.
If you make this honeynut squash salad, make sure to come back to leave a comment and a rating. Your feedback helps other readers and seeing you make my recipes makes my day!
Delicata, Honeynut Squash and Kale Salad
Equipment
Ingredients
- 4 cups baby arugula
- 3 cups thinly sliced Tuscan kale
- 1 small shallot, peeled and thinly sliced
- 3 tablespoons red wine vinegar
- 1/2 cup roasted pepitas
- Feta cheese or goat cheese, optional
Roasted Squash
- 2 delicata squash, sliced in half lengthwise, then sliced into 1-inch half-moons
- 2 honeynut squash, seeded and cut into 1-inch cubes
- 2-3 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- pinch cinnamon and cayenne
Maple Dijon Dressing
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1 small garlic clove, minced
- 1/4 teaspoon salt
- 1/3 cup olive oil
Instructions
- Preheat oven to 425 degrees F.
Make the Squash
- Place the squash on a large baking sheet and drizzle with the olive oil, maple syrup, smoked paprika, cumin, cinnamon and cayenne. Toss to coat well, then spread out so that squash is in an equal layer. Place in the oven and roast for 25 minutes, turning halfway through. Remove and let cool to room temperature.
Make the shallots
- Place the thinly sliced shallots in a small container and cover with the red wine vinegar. Set aside to pickle quickly.
Make the dressing
- Whisk together the syrup, apple cider vinegar, mustard, garlic, and salt until combined, then slowly drizzle in the olive oil, whisking the entire time until a dressing comes together. Taste, adding more salt/pepper as desired
Assemble
- In a large bowl, add the arugula, kale, and roasted squash. Drain the shallots and add them to the salad bowl. Add the dressing and 1/4 cup of the pepitas and toss until well combined. Transfer to a plate and garnish with the remaining 1/4 cup of pepitas, crumbled feta cheese or goat cheese, if using, and serve.