Delicata Squash Salad with Kale and Cranberry Beans

Embrace autumnal flavors with this vibrant Delicata Squash Salad with Kale and Cranberry Beans, a hearty and nourishing dish perfect for a light lunch or side. Roasted delicata squash, caramelized to golden perfection, pairs beautifully with tender massaged kale and creamy cranberry beans, creating a satisfying medley of textures and tastes. A zesty lemon-honey Dijon dressing ties everything together, while the optional garnish of crunchy sunflower seeds provides a delightful finishing touch. Ready in just 40 minutes, this nutrient-rich salad is as wholesome as it is delicious—a must-try for fans of seasonal produce and easy, healthy recipes.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium Delicata squash
• 4 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 6 cups Kale
• 1.5 cups Cranberry beans (cooked or canned, drained and rinsed)
• 2 tablespoons Lemon juice
• 1 teaspoon Honey
• 1 teaspoon Dijon mustard
• 1 clove Garlic
• 0.25 cup Red onion (thinly sliced)
• 2 tablespoons Sunflower seeds (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Wash the delicata squash thoroughly. Slice the squash in half lengthwise and scoop out the seeds. Cut into 1/2-inch thick half-moon slices.

Step 3

Place the sliced squash on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat evenly, then spread them out in a single layer.

Step 4

Roast the squash in the preheated oven for 20-25 minutes, flipping halfway through, until tender and golden brown around the edges. Set aside to cool slightly.

Step 5

While the squash is roasting, prepare the kale. Remove the tough stems and chop the leaves into bite-sized pieces. Place the kale in a large bowl, drizzle with 1 tablespoon of olive oil and a pinch of salt, and massage the leaves for 2-3 minutes until they are tender and slightly wilted.

Step 6

Prepare the dressing: In a small bowl or jar, whisk together the remaining 1 tablespoon of olive oil, lemon juice, honey, Dijon mustard, garlic (minced), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.

Step 7

Add the cranberry beans, roasted squash, and red onion to the bowl with the kale. Toss gently to combine.

Step 8

Drizzle the dressing over the salad and toss again until everything is evenly coated.

Step 9

Transfer the salad to a serving platter or individual plates. Garnish with sunflower seeds, if desired, and serve immediately.

Nutrition Facts

Serving size	(1044.2g)

Amount per serving	% Daily Value*
Calories	1228.3

Total Fat 70.0g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 6.3g
Cholesterol 0mg	0%
Sodium 3285.2mg	0%
Total Carbohydrate 119.1g	0%
Dietary Fiber 33.4g	0%
Total Sugars 20.4g
Protein 38.5g	0%

Vitamin D 0IU	0%
Calcium 620.8mg	0%
Iron 11.6mg	0%
Potassium 3109.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.0%

Protein: 12.2%

Carbs: 37.8%