I’m always on the lookout for interesting, hearty salads, and this delicata squash salad with kale definitely fits the bill! In fact, it might be one of my favorite salads ever… I had it for lunch AND dinner the day I made it. It’s the perfect blend of sweet and savory, and the lemon-garlic-tahini dressing that’s over it is ridiculously good.
This was actually my first time ever making (or eating) delicata squash. The cool thing about delicata squash is that unlike other squashes (e.g. butternut, spaghetti, etc.), you can eat the skin!! No more annoying peeling — just remove the seeds and cut it up into U-shaped slices, and you’re ready to roast! Upon roasting, the squash gets super tender and sweet. When my husband ate this salad later, he first thought he was eating sweet potatoes!
The dressing might seem like garlic overkill (1 whole head of garlic?!), but I assure you that the end product is anything but — the garlic taste ends up being quite mild since it’s blended with lemon juice.
Inspired by The Oh She Glows Cookbook by Angela Liddon