Name: Roasted Squash Salad with Parmesan-Peppercorn Dressing Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 delicata squash, halved lengthwise, seeds scooped, cut into 1/2-inch slices; 1 small red onion, sliced; 2 tablespoons olive oil, divided; 1 tablespoon pure maple syrup; 1 teaspoon dried thyme; 1/2 teaspoon chili powder; 1/2 teaspoon garlic powder; 1/4 teaspoon smoked paprika (optional); 1/4 teaspoon ground cumin (optional); 1/2 teaspoon salt, divided; 1/4 cup mayonnaise (preferably avocado oil mayonnaise); 1 tablespoon fresh lemon juice; 1 teaspoon Dijon mustard; 1/2 teaspoon freshly cracked black pepper; 1/4 teaspoon salt; 1/4 cup olive oil; 1/4 cup freshly grated Parmigiano-Reggiano cheese; 1/4 cup walnuts, chopped; 1/4 cup panko breadcrumbs; 2 tablespoons freshly grated Parmigiano-Reggiano cheese; 1 tablespoon olive oil; 5 cups kale, tough stems removed, leaves torn into bite-size pieces; 1 tablespoon olive oil (for massaging kale)

Ingredients

2 delicata squash, halved lengthwise and seeded

1 red onion, sliced

2 tablespoons olive oil, plus more for drizzling

1 tablespoon maple syrup

1 teaspoon chili powder

1/2 teaspoon garlic powder

Optional: 1/2 teaspoon smoked paprika and/or cumin

1 teaspoon fresh thyme leaves

Salt, to taste

4 cups kale, stems removed and leaves torn

1/2 cup walnuts

1/2 cup panko breadcrumbs

1/2 cup freshly grated Parmesan cheese, divided

1/4 cup mayonnaise (preferably avocado oil mayo) or full-fat Greek yogurt

1 tablespoon lemon juice

1 teaspoon Dijon mustard

Freshly cracked black pepper, to taste

Instructions

Step 1: Slice the delicata squash halves lengthwise again to make four segments. Cut each segment into 1/2-inch thick pieces. In a large bowl, combine the squash, sliced red onion, olive oil, maple syrup, thyme, chili powder, garlic powder, optional paprika and/or cumin, and salt. Toss well to coat everything evenly.

Step 2: Spread the squash and onion mixture on a baking sheet in a single layer. Roast in a preheated 425°F (220°C) oven for 35 minutes, tossing halfway through to ensure even cooking and caramelization.

Step 3: While the vegetables roast, prepare the dressing. In a bowl, whisk together mayonnaise, lemon juice, Dijon mustard, freshly cracked black pepper, and salt. Slowly drizzle in olive oil while whisking constantly to emulsify. Stir in half of the grated Parmesan and set the dressing aside.

Step 4: On another baking sheet, toss walnuts, remaining Parmesan, and panko breadcrumbs with a drizzle of olive oil. During the last 10 minutes of roasting the vegetables, place this baking sheet in the oven. Toast for 7 to 10 minutes, shaking the pan every few minutes, until golden and fragrant. Watch closely to prevent burning.

Step 5: Place the kale in a large bowl and drizzle lightly with olive oil. Massage the oil into the kale leaves until they soften slightly. Add the roasted squash and onion, along with half of the toasted walnut-Parmesan breadcrumb mixture. Toss gently to combine. Spoon the Parmesan-peppercorn dressing over the salad and garnish with the remaining breadcrumb mixture before serving.

Tips & Variations

You can substitute arugula for kale for a peppery twist and softer texture.

Adjust the spice blend on the squash to suit your taste—try adding cumin or smoked paprika for depth.

For a protein boost, add shredded chicken, salmon, or chickpeas to make the salad a complete meal.

If you prefer a lighter dressing, swap mayonnaise with full-fat Greek yogurt.

Storage

This salad is best enjoyed warm or at room temperature. Store leftover salad in an airtight container in the refrigerator for up to 3 days. The breadcrumbs will lose their crunch but the flavors will remain vibrant. Remove the salad from the fridge about 30 minutes before serving to let the squash warm slightly. The dressing can be made up to 2 days ahead and kept refrigerated in a sealed container.

FAQs

Can I use a different type of squash?

Yes, though delicata squash is preferred for its tender, edible skin and sweet flavor. Butternut or acorn squash can be used if peeled, though the texture and cooking time may vary.

How do I keep the kale from becoming soggy?

Massaging the kale with olive oil helps soften it while maintaining a pleasant texture. Additionally, adding the dressing just before serving prevents the leaves from wilting too much.