Kale and Delicata Squash Salad

kale and delicata squash salad

This recipe is shared with permission from For Good Measure. Jennifer Shun is a writer, skilled home cook, and mother of a daughter living with type 1 diabetes. She shares her recipe development, food styling, and photography passions on her diabetic lifestyle blog forgoodmeasure.com.

Servings: 8


  • 4 cups delicata squash, sliced
  • 5 tablespoons olive oil, divided
  • 8 cups lacinato kale, chopped
  • ¼ cup red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon oregano
  • ¼ teaspoon pepper
  • 1 cup feta, crumbled
  • ½ cup pepitas, roasted
  • ¼ cup pomegranate seeds


  1. Preheat oven to 400 degrees.
  2. Line a rimmed baking sheet with parchment.
  3. Toss squash in one tablespoon olive oil and arrange on prepared baking sheet.
  4. Roast for 30 minutes.
  5. Rinse and drain kale, placing in a shallow bowl.
  6. Whisk vinegars, garlic, paprika, salt, oregano & pepper in small bowl, until well combined. Slowly whisk in remaining olive oil until emulsified.
  7. Drizzle dressing over salad mixture. *
  8. Top with roasted squash, feta, pepitas, and pomegranate seeds.

* Dress to desired taste — leftover dressing will keep for one week refrigerated. Bring to room temperature & whisk before re-serving.

Naturally low-carb & gluten-free

Nutritional Information for 1 Serving (approximately 1.5 cups):

Calories: 187, Fat: 15g, Carbs: 10g, Fiber: 1g, Sugars: 3g, Protein: 6g

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