Delicata Squash Salad
Serves 415 mins prep30 mins cook
A delightful Delicata Squash Salad featuring the perfect balance of sweet pomegranate, salty bacon, and creamy feta. Roasted delicata squash and sautéed kale bring warmth, while fresh thyme and lemon juice add brightness—perfect for a fall-inspired side dish.
0 servings
What you need
Instructions
1: Preheat the oven to 400°F. 2: Add the squash to a sheet pan, drizzle with olive oil, and season with salt, pepper, and honey. Add the fresh thyme and toss. Spread out the squash and roast for 20 minutes, then flip and roast for another 10-15 minutes or until browned. 3: While the squash roasts, make the bacon in a cold pan over medium heat. Cook until browned on both sides, about 4-6 minutes on one side and 3-5 minutes on the other. Remove and place on a paper towel. 4: Keep the heat on and bacon grease in the pan. Add the kale and sauté for about 5-6 minutes, adding lemon juice and a pinch of salt until slightly browned and wilted. Remove and set aside. 5: Chop the bacon into small pieces. Once the squash is done, remove it from the oven, discard thyme stems, and add kale and bacon to the sheet pan. Toss to combine. 6: Serve the squash mix on a plate and top with pomegranate, feta, pistachios, and balsamic glaze.View original recipe