Autumn Grain Salad with Roasted Delicata Squash

Fall salads don’t have to be boring! Forget sad lettuce – this Autumn Grain Salad is a vibrant, hearty, and absolutely stunning celebration of the season. It’s packed with textures and flavors: chewy grains, sweet and deeply caramelized roasted delicata squash, tender massaged kale, crunchy nuts, and bright bursts of pomegranate, all tossed in the most addictive creamy maple-tahini dressing.

This isn’t just a side dish; it’s substantial enough to be a fantastic vegetarian main course for a weeknight or even a beautiful addition to your holiday table. The secret to making it truly special is the “deep roast” on the delicata squash (easier than butternut, no peeling required!) and taking a minute to massage the kale, which makes it incredibly tender. It looks like a jewel box and tastes even better.

Why You’ll Love This Recipe

• A Feast for the Eyes: The colors in this salad are incredible – golden squash, deep green kale, ruby red pomegranate. It’s almost too pretty to eat!
• Incredible Textures: You get chewy grains, tender-crisp squash, soft kale, and crunchy nuts in every single bite.
• The Dreamy Dressing: The maple-tahini dressing is the perfect balance of creamy, tangy, and slightly sweet. You’ll want to put it on everything.

Step-by-Step Instructions

Let’s build a beautiful fall salad. Here’s how.

First, gather your gorgeous, seasonal ingredients.

Next, the “deep roast” for our squash. We’ll slice the delicata squash into pretty half-moons (no need to peel!) and roast it until it’s deeply golden brown and caramelized. This is where the amazing sweet flavor develops.

While the squash roasts, cook your grains and prep the kale. Cook your favorite grain according to package directions. The key step for the kale is to massage it! Just drizzle it with a little olive oil and use your hands to gently rub the leaves for a minute or two. This makes it tender and delicious, not tough.

Now, whisk together that incredible dressing. It’s a simple blend of tahini, maple syrup, lemon juice, and olive oil that comes together in seconds.

Finally, assemble your masterpiece! In a large bowl, combine the cooked grains, massaged kale, roasted squash, pomegranate seeds, and nuts. Drizzle generously with the dressing and toss gently. Taste and add more dressing or seasoning if needed.

Ava’s Notes

• Delicata Squash is Easy! Unlike other winter squash, the skin on delicata squash is thin and completely edible after roasting. No peeling required! Just slice, scoop the seeds, and roast.
• Grain Options: Farro is my favorite here for its nutty chew, but quinoa, wild rice, or even couscous would be delicious too.
• Make it Ahead: You can cook the grains, roast the squash, and make the dressing up to 2 days in advance. Just store everything separately in the fridge and assemble right before serving for the best texture.

Autumn Grain Salad with Roasted Delicata Squash

0.0 from 0 votes

Servings

4-6

servings

Prep time

20

minutes

Cooking time

30

minutes

Total time

50

minutes

A stunning and hearty fall salad featuring chewy grains, sweet roasted delicata squash, tender massaged kale, pomegranate seeds, and a creamy maple-tahini dressing.

Cook Mode

Keep the screen of your device on

Ingredients

• For the Salad

• 1 medium delicata squash (about 1.5 lbs)

• 1 tbsp olive oil

• 1 c uncooked farro (or quinoa, wild rice blend)

• 1 large bunch Lacinato (dinosaur) kale, stems removed and leaves chopped

• 1 tbsp olive oil (for massaging kale)

• 1/2 c pomegranate seeds

• 1/2 c toasted pecans or walnuts, roughly chopped

• Salt and freshly ground black pepper

• For the Maple-Tahini Dressing:

• 1/4 c tahini

• 1/4 c warm water

• 2 tbsp pure maple syrup

• 2 tbsp fresh lemon juice

• 1 tbsp olive oil

• 1/2 tsp salt

Directions

• Roast the Squash: Preheat oven to 400°F (200°C). Slice the delicata squash in half lengthwise, scoop out the seeds. Slice the halves crosswise into 1/2-inch thick half-moons. On a baking sheet, toss the squash with 1 tbsp olive oil, salt, and pepper. Spread into a single layer and roast for 25-30 minutes, flipping once, until tender and deeply caramelized at the edges.
• Cook the Grains: While the squash roasts, cook the farro (or your chosen grain) according to package directions. Drain well and set aside.
• Massage the Kale: Place the chopped kale in a large salad bowl. Drizzle with 1 tbsp olive oil and a pinch of salt. Use your hands to gently massage the kale leaves for 1-2 minutes, until they soften slightly and turn a brighter green.
• Make the Dressing: In a small bowl or jar, whisk together the tahini, warm water, maple syrup, lemon juice, 1 tbsp olive oil, and 1/2 tsp salt until smooth and creamy. If it’s too thick, add another tablespoon of warm water.
• Assemble: Add the cooked grains, roasted delicata squash, pomegranate seeds, and toasted nuts to the bowl with the massaged kale. Drizzle with about half of the maple-tahini dressing and toss gently to combine. Add more dressing as desired. Taste and adjust seasoning if needed.
• Serve: Serve the salad warm or at room temperature.

Like this recipe?

Follow @SmashAndSprinkle on Pinterest