Roasted Squash Salad Recipe
Purple kale and mixed greens, sorghum roasted Delicatta squash, dried cranberries, toasted pumpkin seeds, parmesan cheese, apple cider vinaigrette.
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Ingredients
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Salad Greens & Cheese
Roasted Delicata Squash
Toppings
Apple Cider Vinaigrette
Method
Roasted Delicata Squash
- 1
Preheat and prepare squash
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly grease. Halve the Delicata squash lengthwise, scoop out seeds, and slice into 1/2-inch half-moons. If pieces are uneven, trim so they roast evenly.
- 2
Toss with oil and seasonings
In a bowl, toss the squash slices with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1 teaspoon maple syrup or honey (optional). Arrange squash in a single layer on the prepared baking sheet, cut side down when possible to encourage caramelization.
- 3
Roast
Roast for 18–22 minutes, flipping once halfway, until edges are golden and tender when pierced with a fork. Remove from oven and let cool slightly. While still warm, gently fold in the cooked sorghum so the grains absorb some of the squash juices and flavor.
Toasting Pumpkin Seeds
- 4
Heat a small skillet over medium heat. Add 3 tablespoons pumpkin seeds and toast, stirring frequently, for 3–5 minutes until fragrant and lightly browned. Remove from heat and set aside to cool. Watch carefully to avoid burning.
Apple Cider Vinaigrette
- 5
In a small bowl or jar, combine 3 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, and 1 tablespoon minced shallot. Whisk or shake to combine. Slowly whisk in 6 tablespoons extra-virgin olive oil until emulsified. Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness as desired.
Assemble Salad
- 6
In a large bowl, massage the chopped purple kale with 1/2 teaspoon of the vinaigrette (reserve most for final dressing) for 30–60 seconds until leaves soften and darken. Add the mixed greens and gently toss to combine.
- 7
Add the warm roasted Delicata squash and sorghum mixture to the greens. Sprinkle dried cranberries, toasted pumpkin seeds, and grated or shaved parmesan over the top.
- 8
Drizzle remaining vinaigrette over the salad to taste (start with half, toss gently, then add more if needed). Toss gently to combine, taking care not to break up the squash pieces. Taste and adjust salt, pepper, or acidity if necessary.
- 9
Serve immediately while squash and sorghum are slightly warm, or chill for up to 30 minutes before serving. Leftovers can be refrigerated up to 2 days (dress just before serving).