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Quick Delicata Squash and Kale Harvest Salad: Easy 20-Minute Gluten-Free Side

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A quick and easy harvest salad featuring roasted delicata squash, lemon-massaged kale, crunchy pepitas, and salty feta. Ready in just 20 minutes, this gluten-free side dish is perfect for busy weeknights and impresses guests with its bright, hearty flavors.

Ingredients

Scale
  • 1 medium delicata squash (about 1 pound), halved lengthwise, seeds removed, and sliced into 1/4-inch half-moons
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • 1 bunch curly kale (about 6 ounces), stems removed and leaves torn into bite-sized pieces
  • 2 tablespoons fresh lemon juice (from about 1 lemon)
  • 1/4 cup toasted pepitas (pumpkin seeds)
  • 1/4 cup crumbled feta cheese (optional)
  • 1 small shallot, thinly sliced into rings (about 2 tablespoons)
  • Optional: 1/4 cup dried cranberries or cherries, 1/4 cup toasted walnuts

Instructions

  1. Preheat your oven to 425°F (220°C). Place a rack in the middle position. Line a baking sheet with parchment paper if desired.
  2. Prep the delicata squash: Cut the squash in half lengthwise. Scoop out the seeds and stringy bits with a spoon. Slice each half into 1/4-inch thick half-moons.
  3. Roast the squash: Toss the sliced squash with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and the black pepper. Spread in a single layer on the baking sheet. Roast for 12-15 minutes, flipping halfway through, until edges are golden brown and flesh is tender.
  4. Massage the kale while the squash roasts: Place the torn kale leaves in a large bowl. Add the remaining 1 tablespoon of olive oil and the lemon juice. Sprinkle with the remaining 1/4 teaspoon of salt. Massage the kale with your hands for 2-3 minutes until softened and darkened.
  5. Toast the pepitas: While the squash finishes roasting, heat a small skillet over medium heat. Add the pepitas and cook, shaking frequently, for 2-3 minutes until they start to pop and smell nutty. Transfer to a small bowl to cool.
  6. Assemble the salad: Add the warm roasted squash to the massaged kale. Add the sliced shallot and toasted pepitas. Toss gently with your hands or tongs.
  7. Finish and serve: Sprinkle the crumbled feta over the top if using. Taste and adjust seasoning. Serve immediately while the squash is still warm, or at room temperature.

Notes

Massaging the kale with lemon juice is essential for tenderness. Slice squash evenly (about 1/4 inch) for even roasting. Give squash space on the pan to caramelize. Toast pepitas in a dry pan and watch carefully to avoid burning. Add warm squash to kale for best flavor melding. Store leftovers in an airtight container for up to 3 days; keep pepitas separate for crunch.

Nutrition

Keywords: delicata squash, kale salad, harvest salad, gluten-free, quick side dish, weeknight dinner, healthy salad, fall recipe

Find it online: https://lucastable.com/quick-delicata-squash-and-kale-harvest-salad-easy-20-minute-gluten-free-side/