Kale and Roasted Delicata Squash Salad with Pomegranate Vinaigrette || Gracefult Kitchen

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Kale and Roasted Delicata Squash Salad with Pomegranate Vinaigrette

Salad

This kale and roasted delicata squash with pomegranate vinaigrette is an interesting, tasty combination of fall delights, with the gently-flavored, edible rind delicata, deep green Lacinato kale, crunchy pomegranate arils, and slender pear slices.

Ingredients

1 (8-ounce) delicata squash
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground ginger
2 tablespoons pomegranate juice
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
1 pinch sea salt, or to taste
1 pinch white pepper, or to taste
1 pinch cayenne pepper (optional)
4 cups lacinato kale, coarse stems removed, cut into 1-inch pieces
1 green pear, cored and thinly sliced
1/2 cup pomegranate arils
1/2 cup thinly sliced red onion
2 tablespoons sliced almonds
2 pieces bacon, cooked and crumbled
1 tablespoon crumbled feta or grated cotija cheese (optional)

Description

Preheat the oven to 425 degrees F (220 degrees C) and line a sheet pan with parchment paper.
Split delicata squash lengthwise and scoop out seeds and strands. Cut each squash half crosswise into 1/2-inch thick slices. Place squash pieces in a bowl and toss with olive oil, salt, black pepper, and ginger. Arrange on the prepared pan in a single layer.
Roast squash in the preheated oven for 8 to 10 minutes. Using tongs, turn each piece and continue to roast until squash is tender and lightly browned, 8 to 10 minutes more. Set aside to cool.
For vinaigrette, add pomegranate juice, olive oil, balsamic vinegar, Dijon mustard, honey, salt, white pepper, and cayenne to a jar with a tight-fitting lid. Cover and shake until well blended, about 30 seconds.
For salad, place kale, pear slices, pomegranate arils, and red onion in a large salad bowl. Cut delicata into bite-sized pieces; add to the bowl. Shake vinaigrette again, then toss with salad.
Arrange salad on 4 plates, and top with sliced almonds and crumbled bacon; garnish with cheese. Serve immediately.