Kale and Delicata Squash Salad

with Spicy Pumpkin Seeds and Pomegranates


We made this festive fall salad after being inspired by a similar dish that Miranda Hammer of @thecrunchyradish brought to the friendsgiving event with hosted with our friends at Simply Organic.


Serves 6-8



For the Roasted Squash

2 delicata squash, seeds discarded, and cut into thin rings

1 tbsp maple syrup

1 tbsp olive oil

½ tsp Simply Organic Chili Powder

½ tsp Simply Organic Smoked Paprika

¼ tsp Simply Organic Ground Coriander

Salt and freshly ground black pepper


For the Salad

1 bunch curly kale, stemmed and roughly chopped

½ cup olive oil

¼ cup apple cider vinegar

1 tbsp dijon mustard

Salt and freshly ground black pepper


For the Spicy Pumpkin Seeds

½ cup pumpkin seeds

1 tbsp olive oil

1 tbsp maple syrup

Pinch Simply Organic Smoked Paprika

Pinch Simply Organic Chili Powder

Pinch of salt


To Finish

Handful pomegranate arils

sliced red onion, optional

sliced green apples, optional 


Make the squash- Preheat oven to 400˚ F. Line a baking tray with parchment paper. Add the olive oil, maple syrup, spices and a pinch of salt and pepper to a large bowl. Add the delicata squash rings and toss to coat. Place on the prepared baking sheet and roast for about 25 minutes, flipping the rings over halfway through, until nice and caramelized.


Meanwhile, prepare the kale. Combine the olive oil, apple cider vinegar, dijon mustard and a pinch of salt and pepper to a jar with a tight fitting lid. Shake to combine. Add kale to a large bowl, then using a tablespoon or so of the dressing, massage the leaves for a few minutes to help tenderize.


While the squash roasts, combine the ingredients for the pumpkin seeds and place on a separate parchment-lined baking sheet. Toast in the oven for about 5 minutes, stirring halfway through until golden brown, then remove and set aside.


To assemble the salad, start with a base of kale, then top with the roasted squash and toasted pumpkin seeds. Add the red onion and sliced apple (if using). Drizzle with a bit more dressing, then garnish with pomegranate arils.

Note: If you are hosting a crowd, consider adding one head of chopped radicchio in with the chopped kale. It will stretch the salad a bit further, adds great color, and the bitter flavor pairs well with the tart pomegranates and sweet pumpkin seeds. Also, if you don't need this dish to be vegan, when we enjoyed it at our Friendsgiving, Miranda from @thecrunchyradish added truffle cheese, which was a wonderful addition!