This perfect kale salad is creamy, crunchy, tangy, spicy, smoky and sweet — plus it’s completely vegan! The tahini-apple dressing takes it over the top.

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Kale and Delicata Squash Salad

A big salad with kale, pickled apples, roasted delicata squash, smoky spiced chickpeas and creamy tahini-apple dressing.

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3 from 2 reviews

This perfect kale salad is creamy, crunchy, tangy, spicy, smoky and sweet — plus it’s completely vegan! The tahini-apple dressing takes it over the top.

Author: Emily Hanka
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 2–4 servings 1x

Ingredients

Units Scale

For the pickled apples:

1 medium apple, cored and thinly sliced
¼ cup apple cider vinegar
1 tablespoon maple syrup
½ teaspoon kosher salt

For the delicata squash and chickpeas:

2 tablespoons extra-virgin olive oil
1 medium delicata squash, seeded and sliced into half-moons, seeds rinsed and reserved
½ small red onion, thickly sliced
1 (15-ounce) can chickpeas, drained and rinsed
1 tablespoon maple syrup
2 teaspoons smoked paprika
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon cayenne pepper
Kosher salt and black pepper

For the tahini-apple dressing:

¼ cup tahini
2 tablespoons apple cider vinegar
2 tablespoons apple cider, optional, or water to thin
½ tablespoon maple syrup
Kosher salt and black pepper

For the salad:

1 medium-large bunch kale, stems and ribs removed, chopped into bite-sized pieces
Splash of brine from pickled apples
Kosher salt and black pepper

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Instructions

Preheat oven to 425°F.
Roast the veggies and crunchy bits: To a large, parchment-lined baking sheet (or two baking sheets, if necessary), add sliced squash, squash seeds, onion, and chickpeas. Drizzle over the olive oil and maple syrup, then sprinkle over the smoked paprika, cinnamon, nutmeg, cayenne, salt and pepper. Toss everything together with your hands until evenly coated, then distribute in an even layer that is not overcrowded. Place in preheated oven and roast for 25-30 minutes, or until squash is tender.
Make the quick-pickled apples: In a small bowl, combine apple slices, apple cider vinegar, maple syrup and salt. Mix together until salt is dissolved and set aside.
Make the dressing: In a small bowl or measuring cup, whisk together the tahini, apple cider vinegar, apple cider or water, maple syrup, salt and pepper. Set aside.
Massage the kale: This is an annoying but necessary step if you want your salad to taste good. Place chopped kale in a large mixing bowl and drizzle over a splash of the brine from the pickled apples. Massage kale with your hands, firmly rubbing the pieces together, until you can feel it starting to soften and see it changing color. Season with salt and pepper.
Assemble the salad: To the bowl with the kale, add the roasted squash mixture, pickled apples (drain before using), and dressing. Toss together until well-combined and serve immediately.