Roasted Delicata Squash and Kale Salad with Miso Dressing

Do you want to impress your guests this holiday season? Try this Kale Salad with Roasted Delicata Squash and Miso Dressing—a vibrant, flavorful salad that pairs tender roasted squash with a savory-sweet miso dressing and bright pops of pomegranate.

This kale salad strikes a wonderful balance of textures and flavors: crisp, well-massaged kale softened by the miso dressing, caramelized delicata squash with crisped edges, chewy dried cranberries, and juicy pomegranate seeds for brightness. The dressing is tangy, umami-rich, and slightly sweet—so good you might be tempted to sip the leftovers.

Why this salad works

The contrast of warm roasted squash and cool, well-dressed kale makes every bite interesting. Massaging the kale with the dressing allows the tough leaves to relax and absorb flavor without losing their structure. The miso adds a subtle savory depth that complements the natural sweetness of roasted delicata. Add dried fruit and pomegranate for texture and acidity, and you have a seasonal salad that’s both elegant and satisfying.

Ingredients

• For the Delicata Squash:
  • 1 large delicata squash, scooped and sliced into 1/2″ semi-circles
  • 2 tablespoons avocado oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne (optional, for a little heat)
• For the Miso Dressing:
  • 1/4 cup avocado oil
  • 2 cloves garlic, minced
  • 1 teaspoon white miso paste
  • 2 tablespoons coconut aminos (or soy sauce)
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
• For the Salad:
  • 8 cups shredded green kale (about 1 bunch)
  • 1/2 cup dried cranberries
  • 1/2 cup pomegranate seeds

Step-by-step

Step 1 — Preheat the oven

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup and even roasting.

Step 2 — Prepare the squash

Arrange the sliced delicata on the prepared baking sheet. Drizzle with avocado oil and season with kosher salt, black pepper, and cayenne. Toss to coat evenly, then spread in a single layer with space between pieces so the edges can crisp rather than steam.

Step 3 — Roast the squash

Roast for 15 minutes, then remove and flip each piece with tongs. Return to the oven and roast another 10–15 minutes until the squash is cooked through and golden at the edges. Remove from the oven and set aside to cool slightly.

Step 4 — Make the dressing

While the squash roasts, combine all dressing ingredients in a blender or food processor and blend until silky and smooth. Taste and adjust seasoning—add a touch more vinegar if you like it brighter, or a little more honey for sweetness.

Step 5 — Assemble the salad

In a large bowl, combine shredded kale, pomegranate seeds, and dried cranberries. Pour the miso dressing over the greens and toss vigorously for about 2–3 minutes—massaging the dressing into the kale will soften it and help the flavors meld. Gently fold in the roasted delicata squash so the pieces remain intact.

Step 6 — Serve

Serve immediately while the squash is still slightly warm, or let the squash cool to room temperature first if you prefer. This salad is great as a festive side or a light main when paired with grains or roasted proteins.

Recipe FAQs

Nutrition (approximate per serving)

Calories: 220 kcal · Carbohydrates: 23 g · Protein: 2 g · Fat: 15 g · Fiber: 4 g · Sodium: 751 mg · Vitamin A and Vitamin C are both present in good amounts. Nutrition information is an estimate and should be used as a guide.

Serving suggestions and variations

• Add toasted nuts or pumpkin seeds for extra crunch and healthy fats.
• Swap honey for maple syrup to keep the recipe vegan-friendly.
• Stir in cooked farro or quinoa to turn this into a heartier grain salad.
• Toss in crumbled feta or goat cheese for a creamier finish.

I can’t wait to hear what you think—if you make this salad, leave a note about any tweaks you enjoyed. Food photography and styling by Eat Love Eats.