Description
This gorgeous recipe for roasted delicata squash salad with kale, feta, pomegranate and high-protein tempeh is the meal-worthy salad you need this fall! Tossed in a punchy maple dijon cider dressing, it strikes the perfect balance of sweet, tangy and creamy. Impressive enough to bring to your next holiday gathering--or meal prep it for fresh, filling lunches you'll crave all week! This serves 4 as a main dish or 6-8 as a side dish.
Ingredients
Units
Scale
- 1 medium delicata squash
- 2 tbsp extra virgin olive oil, divided
- 1 1/2 tsp pure maple syrup
- 1 tsp kosher salt, divided
- 1/4 tsp cinnamon
- 1 8oz package tempeh*
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 6-8 cups tuscan (lacinato) kale, de-stemmed and chopped into large pieces (1 large bunch)
- 1/4 cup shallot, thinly sliced
- Arils from 1 small to medium pomegranate (about 2/3 cup)
- 1/4 cup chopped roasted and salted pecans
- 2-3 oz feta in brine, crumbled
For the maple cider vinaigrette:
- 3 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 1/2 tbsp pure maple syrup (pomegranate molasses is also delish here)
- 1 1/2 tbsp plain Greek yogurt (love this for creaminess and tang but can omit if dairy free)
- 2 tsp Dijon mustard
- 1/2 tsp Aleppo pepper flakes (or 1/4 tsp red pepper flakes)
- 1/2 tsp kosher salt
Instructions
- Preheat oven to 425F. Have an extra large sheet pan ready to go (or two regular ones).
- Chop ends off washed squash and slice in half lengthwise. No need to peel! Use a spoon to scoop out seeds and any stringy flesh. Slice into 1/2 inch half moons and place in a medium mixing bowl. Add 1 tbsp olive oil, 1 1/2 tsp maple syrup, 1/2 tsp kosher salt, cinnamon, and a pinch of pepper. Toss to combine and place on one side of sheet pan.
- To the same bowl, use your hands to crumble tempeh into pea-sized pieces. Add remaining 1 tbsp olive oil and 1/2 tsp salt, smoked paprika, garlic powder, and a pinch of pepper. Toss to combine and place on the other side of the baking sheet, making sure everything is spaced out for proper browning.
- Bake 25 minutes total, removing from oven after 15 minutes and tossing. If your nuts aren't toasted, you can sprinkle them on in the last 5 minutes.
- Meanwhile, whisk all the dressing ingredients in a small mixing bowl (or shake in a small jar).
- To a large mixing or serving bowl, add the kale and 1/3 cup dressing. Toss to combine (no need to massage). Add half of all the following: shallot, pomegranate, nuts, tempeh and squash. Toss gently again. Serve topped with remaining ingredients, feta, and any leftover dressing as desired. I love this salad slightly warm from the roasted squash!
Notes
*You could also use a can of drained, rinsed, and towel-dried chickpeas or lentils if you don't have tempeh!