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Fall Delicata Salad

Sweet and spicy roasted squash, crisp greens and avocado tossed in a creamy maple-mustard dressing. 11/10. Best thing I've ever made.

Delicata is my fav. squash we grow on the farm. It has a sweet, velvety flesh that caramelizes beautifully. It’s very low maintenance and doesn’t require peeling.

PREP TIME: 20 Min.

COOK TIME: 30 Min.

SERVED: 2 hungry farmers who went back for seconds and still had a little left over.


Couple of delicata squash

Bunch of lacinato kale, chopped

2 Tbsp. extra-virgin olive oil

1 Tbsp. maple syrup

1 Tbsp. orange juice

1 tsp. ground cumin

1 tsp. chili powder

1 tsp. hot or smoked paprika

1 tsp. kosher salt

1/2 tsp. ground cinnamon

1-2 small shallots, very thinly sliced

2 Tbsp. apple cider vinegar

1/4 cup crumbled goat cheese

(Optional) 1 ripe avocado, sliced

(Optional) Microgreens

Creamy Maple-Mustard Dressing

3 Tbsp. extra-virgin olive oil

2 Tbsp. apple cider vinegar

2 Tbsp. tahini

1 Tbsp. maple syrup

2 tsp. honey mustard

1/2 tsp. salt

1/2 tsp. cayenne pepper


  1. Preheat oven to 425ºF.

  2. Slice squash in half lengthwise and then halves crosswise into ½-inch thick half moons. Use a spoon to scrape out the seeds and stringy flesh.

  3. Sift out the seeds. Toss them in a large bowl with oil and cayenne pepper. Get them on a baking sheet and in the oven. Flip as needed.

  4. In the same bowl, combine olive oil, maple syrup, orange juice, cumin, chili powder, paprika, salt, and cinnamon. Add squash slices and toss well to coat.

  5. Arrange squash on a rimmed baking sheet. Roast for 30 minutes, tossing once halfway through.

  6. While the squash roasts, place thinly sliced shallots in a small bowl and toss with apple cider vinegar. Let sit until ready to assemble salad (at least 25 minutes).

  7. Prepare Creamy Maple-Mustard Dressing by combining all dressing ingredients in a jar with a fitted lid or bowl. Shake, or whisk well to combine. Set aside.

  8. Place chopped kale in a large bowl. Add 1 to 2 Tbsp. dressing and gently massage dressing into kale leaves just long enough so they soften.

  9. Transfer kale to a large serving platter and top with roasted squash, avocado and goat cheese. Drain vinegar from shallots, and scatter pickled shallots overtop. Drizzle salad with remaining dressing.

  10. Top with the roasted seeds, micorgreens and ENJOY!

Just use this recipe as a guide and adjust measurements and ingredients as necessary. Save extra dressing in the fridge for up to 1 week.


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