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Roasted Squash Salad with Parmesan-Peppercorn Dressing Recipe

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★★★★★

4.4 from 138 reviews

A vibrant and satisfying Roasted Squash Salad featuring delicata squash caramelized with a sweet-spicy chili-maple glaze, tender roasted red onions, fibrous kale, and crunchy walnut-Parmesan-panko breadcrumbs, all tossed in a rich and nutty Parmesan-Peppercorn dressing. Perfect as a festive holiday side or a wholesome weeknight entree base.

Ingredients

Scale

Squash and Vegetables

  • 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

Dressing

  • 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

Breadcrumb Topping

  • 1/4 cup walnuts, chopped
  • 1/4 cup panko breadcrumbs
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 1 tablespoon olive oil

Salad Base

  • 5 cups kale, tough stems removed, leaves torn into bite-size pieces
  • 1 tablespoon olive oil (for massaging kale)

Instructions

  1. Season Squash and Red Onion: Slice the delicata squash in half lengthwise and scoop out seeds. Cut each half lengthwise again into four segments and then slice each segment into 1/2-inch thick pieces. In a large bowl, combine the squash slices, red onion, 1 tablespoon olive oil, maple syrup, thyme, chili powder, garlic powder, smoked paprika (if using), cumin (if using), and 1/4 teaspoon salt. Toss everything well to coat all pieces evenly with the oil and seasoning.
  2. Roast Vegetables: Spread the seasoned squash and onion out in a single layer on a rimmed baking sheet. Roast in a preheated oven at 425°F (220°C) for about 35 minutes, tossing the vegetables halfway through cooking to ensure even caramelization and tenderness.
  3. Prepare Parmesan-Peppercorn Dressing: In a medium bowl, whisk together mayonnaise, fresh lemon juice, Dijon mustard, cracked black pepper, and remaining 1/4 teaspoon salt. Slowly drizzle in 1/4 cup olive oil while constantly whisking to emulsify until the dressing is smooth and creamy. Stir in the grated Parmesan cheese until fully incorporated; set aside.
  4. Toast Walnut-Parmesan Breadcrumbs: On a separate baking sheet, combine chopped walnuts, panko breadcrumbs, grated Parmesan cheese, and 1 tablespoon olive oil. During the last 10 minutes of roasting the squash and onions, place this pan in the oven and bake for 7 to 10 minutes, stirring or shaking the pan every few minutes to toast evenly and avoid burning. Remove when golden and crisp.
  5. Assemble Salad: Place kale leaves in a large bowl and drizzle with 1 tablespoon olive oil. Massage the oil into the kale leaves with your hands for about 1-2 minutes until the leaves soften and darken in color. Add the roasted squash and red onion on top along with half of the toasted walnut-Parmesan breadcrumb mixture. Toss everything gently to combine. Spoon the Parmesan-Peppercorn dressing over the salad and garnish with the remaining toasted breadcrumb topping before serving.

Notes

  • Delicata squash does not require peeling due to its thin, edible skin—simply scoop out seeds before slicing.
  • Dress kale ahead of time and massage well to maintain crispness and maximize tenderness.
  • Use fresh cracked peppercorns for the best flavor impact in the dressing.
  • The dressing can be prepared up to 2 days in advance and refrigerated in a sealed container.
  • Salad is best enjoyed warm or at room temperature; if refrigerated, allow it to sit out 30 minutes before serving for optimal flavor.
  • Breadcrumb topping offers texture but will lose crispness if stored long—toast fresh if possible.
  • Substitute arugula for kale if preferred for a different texture and peppery note.
  • Add protein such as shredded chicken, salmon, or chickpeas to make this salad a complete entree.

Keywords: Roasted squash salad, delicata squash recipe, winter squash salad, kale salad, Parmesan dressing, holiday side dish

Find it online: https://topreci.com/roasted-squash-salad-with-parmesan-peppercorn-dressing-recipe/