Celebrate the flavors of fall with this delicious wild rice delicata squash kale salad with a simple maple dijon dressing. It’s a beautiful, healthy Thanksgiving side dish or holiday salad that can be made ahead or served warm. (vegan, gluten-free)
Heat oven to 400°F. Line a baking sheet with parchment or a silicone baking sheet.
Cut delicata squash in half lengthwise and use a spoon to scoop out seeds. Slice squash into 1/2-inch thick half moons. Toss with oil and maple syrup and spread onto baking sheet. Roast 35-40 minutes, flipping halfway through. During the last 5-10 minutes of cooking, add the hazelnuts to the baking sheet to toast.
Meanwhile, prepare the rest of the salad.
Whisk together dressing ingredients. Toss with the kale (I usually start with half of the dressing and add more as needed). Gently stir in wild rice and pomegranate arils.
When squash is done, add squash and hazelnuts to the salad gently stir. Serve immediately, or refrigerate until ready to serve.
Keywords: squash and kale salad, kale salad, squash salad, wild rice salad