Roasted Delicata and Kale Salad

Roasted Delicata and Kale Salad

Roasted Delicata and Kale Salad

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
100% would make it again
  • Each serving
  • 270 cal
  • 16g fat (2g sat)
  • 0mg chol
  • 140mg sodium
  • 29g carb
  • 5g fiber
  • 12g sugars
  • 6g protein


  • 2 delicata squash
  • 1/2 onion, chopped
  • 3 tablespoons olive oil, divided
  • Salt and pepper, to taste
  • 1 head of garlic
  • 1 bunch kale, chopped
  • 2 tablespoons balsamic vinegar
  • 1/3 cup chopped toasted hazelnuts


Preheat oven to 425° F.

Seed and cut squash into 1/2-inch-thick slices. Toss squash and onions with 2 tablespoons oil. Season with salt and pepper. Roast squash, onions and garlic on a baking sheet for 30 minutes.

Toss kale in remaining tablespoon oil. Roast on a separate baking sheet for 10 minutes.

Squeeze roasted garlic cloves from skin. Toss garlic with squash, onions, kale, balsamic vinegar and hazelnuts.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member