Description

A vibrant and nourishing Roasted Delicata Squash & Kale Salad featuring crispy chickpeas and crunchy maple nut brittle. This recipe combines the natural sweetness of delicata squash and maple syrup with earthy kale and a tangy tahini-lemon dressing, finished with a delightful crunch from roasted nuts and buckwheat brittle. Perfect as a wholesome main or a hearty side dish.

Ingredients

Scale

Squash

2 medium delicata squash
2 tbsp maple syrup
1 tbsp olive oil
1/2 tsp sea salt

Roasted Veggies and Chickpeas

1 large bulb fennel, stems removed
3 large carrots, peeled and stems removed
10 ounces chickpeas, rinsed and drained
1 tbsp olive oil
1/2 tsp sea salt
1/2 tsp cumin

Kale Salad

4 cups curly or lacinato kale, chopped
1 tsp olive oil
1 tsp vinegar

Maple Nut Brittle

1/4 cup pumpkin seeds
1/4 cup hazelnuts
1/4 cup walnuts
1/4 cup almonds
2 tbsp buckwheat groats
1 tsp sesame seeds
2 tbsp maple syrup
1 tsp cumin
1/4 tsp sea salt

Dressing

1/3 cup tahini
1/4 cup lemon juice
1 tbsp maple syrup
1 tbsp soy sauce or coconut aminos
2 tsp olive oil
1/4 cup water

Instructions

Prep: Gather all ingredients and preheat the oven to 415°F (210°C). Line two baking sheets with parchment paper for roasting.
Prepare the delicata squash: Clean the squash thoroughly. Slice off the ends and halve lengthwise. Scoop out and discard the seeds. Cut the squash into 1/2-inch slices. Toss slices in a bowl with maple syrup, olive oil, and sea salt until evenly coated. Set aside.
Prepare the carrots, fennel, and chickpeas: Peel and slice the carrots into matchsticks. Remove fennel stems, peel off the outer layer, and dice the bulb. Rinse and drain chickpeas. In a separate bowl, combine carrots, fennel, and chickpeas with olive oil, sea salt, and cumin; toss well.
Roast the vegetables: Arrange delicata squash slices flat on one baking sheet. Spread carrots, fennel, and chickpeas evenly on the other. Roast delicata squash for 45-50 minutes and the other veggies and chickpeas for 30 minutes.
Prepare the kale: While roasting, chop kale finely and place in a large serving bowl. Drizzle olive oil and vinegar over the kale. Massage with clean hands for 2-3 minutes until the leaves soften. Set aside.
Prepare the brittle mixture: In a small bowl, mix pumpkin seeds, hazelnuts, walnuts, almonds, buckwheat groats, sesame seeds, maple syrup, cumin, and sea salt thoroughly.
Bake the brittle: After carrots, fennel, and chickpeas finish roasting, transfer them onto the kale. Cover the baking sheet with fresh parchment and spread the brittle mixture flat so all nuts/seeds touch. Bake brittle for 10 minutes until golden and sticky.
Prepare the dressing: While brittle and delicata squash finish roasting, whisk together tahini, lemon juice, maple syrup, soy sauce or coconut aminos, olive oil, and water in a small bowl until smooth.
Cool the brittle and squash: Remove brittle and squash from the oven once done. Allow brittle to cool for 10-15 minutes until it hardens enough to break into chunks.
Assemble the salad: Add roasted delicata squash and broken brittle pieces to the kale and roasted veggies. Drizzle about 1/4 cup of dressing and toss gently. Add more dressing as preferred to coat the salad evenly.
Serve and enjoy: The salad can be served warm or cold as desired. Store leftovers in an airtight container. Refer to blog post for storage tips.

Notes

Massage the kale to break down fibers for a more tender and flavorful salad.
Maple nut brittle adds a sweet crunch that complements the savory roasted veggies.
You can substitute soy sauce with coconut aminos for a gluten-free option.
The salad is versatile and can be served either warm right after assembling or chilled for later.
Store any leftover brittle separately in an airtight container to maintain crispness.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Salad
Method: Roasting
Cuisine: American

Keywords: delicata squash salad, kale salad, roasted chickpeas, maple nut brittle, healthy salad, vegan salad option, autumn salad