Roasted Delicata Squash and Kale Salad with Walnut-Parmesan Crumble

An easy sheet-pan side salad that has the perfect flavors of fall. Delicata squash is my favorite winter squash because it is easy to prep with its thin skin and small size. The author of the recipe used hazelnuts which is something I don’t normally have in my pantry; however, I always have walnuts and they made an easy substitute. If lacinato kale is not available, green kale works well, too.


Adjust oven rack to lowest position and preheat oven to 425 degrees. 

In a small bowl, whisk together 1 tablespoon of olive oil, vinegar, thyme, and mustard until thoroughly combined, about 30 seconds. Set aside. 

In a second small bowl, combine walnuts, Parmigiano-Reggiano, and sage; set aside. 

Trim both ends of each delicata squash. Stand one squash up on its larger flat cut side and use a chef’s knife to slice down lengthwise through the center of the squash, creating two even halves. Use a soup spoon to scrape out and discard the seeds and any fibrous flesh attached to them. Repeat with second squash. Place squash halves cut-side down on a large cutting board and cut crosswise into 1-inch—thick slices. Transfer squash slices to a large bowl. 

Add melted butter, salt, and pepper to the bowl and toss to coat squash slices evenly. Transfer squash slices to a rimmed baking sheet, arranging them around the perimeter of the sheet with an even amount of space between each slice; set aside the large bowl. Roast squash until golden brown on bottom side, 12 to 14 minutes. 

Meanwhile, toss kale in the now empty large bowl with the remaining 1 tablespoon of the olive oil. Using your hands, massage kale until slightly wilted, about 1 minute. 

Once squash slices are browned on the first side, transfer baking sheet to a heatproof surface, and use kitchen tweezers or tongs to flip each slice over. Transfer massaged kale to empty space in the center of the baking sheet. Rotate baking sheet 180 degrees, return it to the oven, and continue to roast until squash slices have browned on second side, about 10 minutes. 

Transfer baking sheet to a heatproof surface. Briefly whisk the vinaigrette to re-emulsify then immediately drizzle over the kale and squash. Use a wide spatula to gently toss until vegetables are evenly coated with dressing. Season with additional salt and pepper to taste. Sprinkle with walnut mixture, transfer to a serving platter, and serve right away.

Roasted Delicata Squash and Kale Salad with Walnut-Parmesan Crumble Closeup

Recipe Credit

Original recipe by: Katie Leaird via Serious Eats

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips.