Looking to switch up your salad routine? This hearty Fall Salad with Delicata Squash, Kale and Apple is your answer. Topped with a tangy mustard dressing, it's sweet, salty and crunchy. The perfect crowd pleasing salad that couldn't be easier to make!
If you haven’t tried a sheet pan salad yet what are you waiting for?
Everything can be made and dressed right there on the pan. This majorly saves on dishes (hallelujah). And as one kind reader pointed out, with a sheet pan salad nothing gets lost in the bottom of the bowl! Double win.
Perfect for entertaining, this kale and squash salad is great for balancing out a heavy or rich meal. Which is my book also makes it a prime contender for Thanksgiving.
It can also be made and even dressed in advance. This is key when entertaining, since you have so much last minute prep to take care of.
One more big advantage of this dish is the use of Delicata Squash, which doesn’t require peeling! That's right folks. Let’s face it, peeling squash is not easy.
But use Delicata and there’s no need to fear that unexpected trip to ER because the knife slipped when you were trimming a 5 pound butternut squash. Delicata has a thinner skin which is delicious roasted, so you can just cut and cook.
If you do choose to put this in your Thanksgiving mix, delicata squash is slightly fancier and a more interesting choice than it’s more popular cousin butternut squash. Which just adds to the sense of occasion.
How to make Fall salad with Delicata Squash, Kale and Apple
- Roast the delicata squash
- Make the dressing
- Core and slice the apples, sprinkle them with vinegar to prevent browning.
- Add the kale to the sheet pan, dress generously and mix well.
- Top the salad with apple, cheddar, pomegranate seeds and pumpkin seeds.
Full recipe with measurements is below
What you need to make this Delicata Squash and Kale Salad
A long time favorite squash of mine for both its delicate flavour and the fact that the skin is edible - which means no peeling (a huge bonus!)
How do I roast Delicata Squash?
- Preheat the oven to a fairly high temperature, 420ºF/210ºC
- First scrub the squash very clean. there is no need to peel Delicata Squash. Once roasted, the skin is delicious to eat too.
- Cut off both the ends so you have a flat surface to cut on.
- Next cut the squash longways down the center.
- Scoop out the seeds with a spoon and discard
- Cut the squash into half inch slices (half moons). Try to make them as even as possible so they cook roughly at the same time.
- Place on a parchment lined baking sheet, ready to roast in a hot oven.
- Make sure they are well spaced out to make sure they roast. If the pieces are too close together they will steam and go soggy.
Baby kale is perfect for this low maintenance salad since it doesn't require any cutting and is sweeter and less bitter than regular kale.
A robust mature cheddar works wonders here, adding a salty sharpness which contrasts nicely with the sweet cranberries and squash. I like to grate the cheese finely on microplane so it doesn’t overpower the other flavors.
They add a lovely sweetness here as well as color.
These are here to give some crunch and texture. You don’t have to toast them but if you do it brings out their flavor.
Apples are the ultimate seasonal ingredient but also add a lovely freshness and crunch. The other bonus of apple slices is visual - they’re just so pretty on top of a salad, especially if sliced thin with their skin still on.
Tips for making the best Fall salad with Delicata Squash, Kale and Apple
- If you don’t already ‘massage’ your kale, now is honestly the time to start! Kale leaves are so much better and easier to digest if you really mix the dressing really well into the leaves.
Unlike ordinary salads - they do better if you toss them a few minutes before eating to give the leaves time to tenderize and take on the flavor of the dressing.
- Don’t underdress this salad but don’t overdress either. Add dressing gradually as you toss and remember you can always add more but you can’t remove dressing if you drown it.
- Make sure you squeeze some lemon juice over the apples so they keep their gorgeous bright color right up until you serve the salad.
Can I make this Fall Salad ahead of time?
Absolutely! The squash can be roasted up to 2 days in advance. The dressing can also be made up to 2 days in advance and the cheese can be grated up to 2 days in advance.
Make sure you keep everything separately in the fridge in air tight containers. The salad can be tossed together, covered and kept at room temperature up to an hour in advance. I always advise a quick re-toss just before serving, to freshen the salad up.
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More Easy Recipe Ideas
Fall Salad with Delicata Squash, Kale & Apple
- 2 Delicata Squash
- 5 oz Baby Kale
- 2 Red Apples - cored and cut into thin slices
- 1 tsp Lemon Juice
- ¾ cup Pomegranate Seeds
- 1 cup Cheddar Cheese - grated/shredded
- ½ cup Pumpkin Seeds
- Sea Salt and Black Pepper
For the Dressing
- 1 tbsp Dijon Mustard
- ¼ cup White Wine Vinegar
- ⅓ cup Olive Oil
- Sea Salt and Black Pepper
- Preheat the oven to 420ºF/210ºC
- Scrub the squash and cut straight through the middle. Scoop out the seeds and slice each half into thin half moons.
- Toss the squash slices in olive oil and season generously. Place on a lined baking sheet.
- Roast for around 20-30 minutes until the squash is soft and starting to go golden brown.
- Remove it from oven and let cool slightly.
- Meanwhile make the dressing by whisking the mustard, vinegar and olive oil together and seasoning well. Set aside.
- Core the apples and cut into thin slices. Sprinkle with the lemon juice to stop the slices browning.
- Add the kale to the sheet pan with the squash and dress generously, mixing the dressing well into the leaves.
- Top with apple, cheddar, pomegranate seeds and pumpkin seeds.