Debuting in the late 1800s, the delicate skinned, sweet and richly-flavored delicata squash was celebrated for its ease of use and delicious flavor. It fell out of favor during the Great Depression, but has regained popularity over the last few decades. This hearty salad was inspired by our family’s annual Thanksgiving jaunt to Santa Barbara. While the sprinkling of pomegranate seeds are distinctly California, the crisp greens and creamy squash are nothing short of autumnal.
Preheat oven to 400 degrees.
Line a rimmed baking sheet with parchment.
Toss squash in one tablespoon olive oil and arrange on prepared baking sheet.
Roast for 30 minutes.
Rinse and drain kale, placing in a shallow bowl.
Whisk vinegars, garlic, paprika, salt, oregano & pepper in small bowl, until well combined.
Slowly whisk in remaining olive oil until emulsified.
Drizzle dressing over salad mixture. *
Top with roasted squash, feta, pepitas, and pomegranate seeds.
Naturally low-carb & gluten-free
* Dress to desired taste — leftover dressing will keep for one week refrigerated. Bring to room temperature & whisk before re-serving.
