Ingredients
Roasted Squash
- 1 medium delicata squash (about 1 pound)
- 1 tablespoon olive oil
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
Maple-Dijon Dressing
- ¼ cup (55 grams) olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon fine sea salt
- Pinch of black pepper
Salad
- 5 ounces (about 6 cups) baby kale or kale blend
- 1 cup thinly shaved radicchio (about ¼ small head)
- 1 (15-ounce) can butter beans, drained and rinsed
- 1 ripe but firm pear (such as Bosc or Anjou), thinly sliced
- ½ cup pomegranate seeds (arils)
- ⅓ cup (45 grams) pumpkin seeds (pepitas)
- ½ cup (2 ounces) crumbled feta
Instructions
Roasted Squash
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Wash the squash, trim off the ends, and cut it in half lengthwise. Scoop out the seeds with a spoon, then slice each half into ½-inch half-moons. No need to peel; the skin is tender and completely edible.
- Toss the squash with the olive oil, salt, and pepper and spread it in a single layer on the baking sheet.
- Roast for 20–25 minutes, flipping halfway through, until tender and golden brown on the edges.
Pumpkin Seeds
- While the squash roasts, toast the pumpkin seeds in a dry skillet over medium heat for 3–4 minutes, stirring often, until they start to puff and pop. Transfer to a plate to cool.
Maple-Dijon Dressing
- Add all of the dressing ingredients to a small jar, put on the lid, and shake until creamy and combined. (Or whisk together in a small bowl.)
Salad
- Place the kale in a large bowl and drizzle with about 1/2 tablespoon of oil. Massage the leaves with clean hands for 30 seconds, until they soften and darken slightly.
- Add the radicchio and toss.
- Top with the roasted squash, butter beans, pear slices, pomegranate seeds, pumpkin seeds, and feta.
- Drizzle with the remaining dressing just before serving and toss gently.
Notes
Delicata squash is in season from late summer through early winter. Look for one that feels heavy for its size, with cream-colored skin and green or orange stripes.
Slice the pear right before serving, or toss the slices with a squeeze of lemon juice so they don't brown.
Short on time? Many stores sell pomegranate seeds already removed from the fruit.
The squash can be served warm or at room temperature. If it's still hot from the oven, let it cool for 5 minutes so it doesn't wilt the greens.
To make ahead, store the squash, dressing, toasted seeds, and greens separately in the fridge for up to 3 days, and assemble just before serving. The dressing may separate; just give it another shake.
Want to add more protein? Sliced roasted chicken or a soft-boiled egg makes a great addition.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner, Lunch, Side Dish
- Method: Roasting
- Cuisine: American