This gorgeous 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 salad’s got it all. Dare I say it’s the MOST fun, delish, totally-look-forward-to-eating kale squash situation to have ever crossed your lips?
Delicata squash is my fave of the winter squash fam because you don’t have to peel it. My biceps are bowing with gratitude!
Like all of my satisfying salads with legumes, we’re really checking all the flavor and texture boxes. And like every healthy thing ever is in there! So it’s a kale salad, yes– but it’s also a meal in its own right (hello, 17g plant protein and 9g fiber per serving).
She’s stunning. She’s scrumptious. She’s 110% nourishing. And she’s worthy of serving to company (am I aging myself with that word?).
Notes from recipe testing
- Kale: The first time I tested this recipe, I massaged the dressing into the kale and it reduced the volume by like a third, so we’re skipping that. The beauty of lacinato kale vs its curly kale cousin is that it’s sweeter and more tender. Lower maintenance, if you will. P.S. If you’re looking for a green and grain salad sans kale, don’t miss my winter squash salad with farro!
- Tempeh: Most delicata recipes are side dishes, but I wanted this to be a meal. That’s precisely why I developed this recipe with the addition of roasted tempeh, which also adds coveted crunchy texture. The dietitian in me loves that tempeh’s fermented and bursting with plant protein + fiber to elevate this into main dish status.
- Feta: It was clear in testing that the salty, tangy contrast really adds so much flavor here. If you’re dairy free, I’d add a good pinch of salt and even a squeeze of lemon to the salad to mimic the brightness.
Let’s make it!
Toss squash in oil and spices followed by tempeh. Roast til golden.
Give dressing ingredients a good whisk.
Dress kale, all toppings, and devour!
Storing leftovers
This salad holds up well in the fridge since kale is so sturdy. Enjoy within 3 days, keeping any remaining toppings separate. If I’m feeling ambitious, I like to crisp the tempeh in the air fryer.
You must let me know if you lay mouth on this beauty! I’m sooo excited for this to grace your table. Ready set make!
Print
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Meal-Worthy Delicata Squash Salad with Kale and Crispy Tempeh
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Prep Time:
15 minutes -
Cook Time:
25 minutes -
Total Time:
40 minutes -
Yield:
4–6 servings 1x -
Category:
Salads -
Method:
Oven -
Cuisine:
American -
Diet:
Vegetarian
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
USM
Scale
1x2x3x
For the maple cider vinaigrette:
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 ½ inch half moons and place in a medium mixing bowl. Add 1 tbsp olive oil, 1 ½ tsp maple syrup, ½ 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 ½ 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 ⅓ 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!
