Delicata Squash & Kale Salad
Why I Love This Recipe
FEATURING: Delicata squash (or butternut or acorn squash), kale, onions, garlic, and apples.
This recipe has a few steps and takes a bit more time than my usual salad recipes, but I find it very comforting- it is a perfect Fall salad! Using pearl barley (or sorgo) is optional. You can also add even more color by throwing in some pomegranate seeds.
If you don't want to make your own roasted chickpeas, you can now usually find some pre-made chickpeas in the snack or health section of your grocery store.
Ingredients You'll Need
1 delicata squash, halved lengthwise and seeded, sliced into ½-inch segments (or you can use butternut or acorn squash, cut in cubes)
1 small onion, sliced into wedges
1 (15-ounce) can chickpeas, drained and rinsed
2 whole garlic cloves
½ tablespoon extra-virgin olive oil, plus more for drizzling
1 tablespoon fresh lemon juice
Sea salt and freshly ground black pepper
about 6 leaves of kale, thinly sliced
1 cup cooked sorgo or peal barley (optional)
1 apple, diced
¼ cup dried cranberries (optional)
¼ cup pepitas (optional)
MAPLE TAHINI SAUCE:
¼ cup tahini
1 tablespoon apple cider vinegar
1 teaspoon maple syrup
3 tablespoons warm water, more as needed
sea salt and freshly ground black pepper
Preheat the oven to 400°F and line 2 baking sheets with parchment paper. Assemble the delicata squash, red onion and garlic cloves (still in their paper) on one sheet and the chickpeas on the other. Toss with a drizzle of olive oil and several pinches of salt and pepper. Roast until golden brown, 25 to 30 minutes. Make sure to turn the squash every 7-10 minutes. (Note: if you use butternut or acorn squash, you will need to remove the skin of the squash once roasted).
Make the tahini sauce: In a small bowl, combine the tahini, apple cider vinegar, maple syrup, water and pinches of salt and pepper and stir. If the sauce is too thick, stir in more water until it is a drizzable consistency. If it’s too thin, let it sit for several minutes to thicken.
In a large mixing bowl, combine the ½ tablespoon of olive oil, lemon juice and a few pinches of salt and pepper. Peel the roasted garlic cloves and smush the softened garlic into the olive oil mixture. Add the kale and gently massage it until it’s lightly wilted and tender. Stir in the sorgo (or barley) and a generous drizzle of the tahini sauce. Add the roasted delicata squash, red onions, chickpeas, apple, cranberries and pepitas. Season to taste and add more dressing, if desired.