Roasted Delicata Squash Salad with Kale and Crispy Tempeh

Meal-Worthy Delicata Squash Salad with Kale and Crispy Tempeh

• Author: Alexis Joseph, MS, RD
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings
• Category: Salads
• Method: Oven
• Cuisine: American
• Diet: Vegetarian
• Rating: 5 from 1 review

This roasted delicata squash salad combines tender kale, salty feta, jewel-like pomegranate arils and crispy tempeh for a satisfying, protein-forward fall meal. A bright maple‑Dijon apple cider vinaigrette ties the salad together with sweet, tangy and creamy notes. Serve it warm or at room temperature — it’s substantial enough for a main course and elegant enough for holiday entertaining.

Description

This roasted delicata squash salad is designed to be both nourishing and flavorful. Delicata squash roasts up sweet and tender without the need for peeling, which keeps prep quick and simple. Lacinato (tuscan) kale provides sturdy, slightly sweet greens that hold up well to dressing and roasted toppings, while tempeh adds crunchy, fermented plant protein that turns this salad into a filling entrée. Pomegranate arils and crumbled feta bring pops of brightness and savory contrast, and chopped pecans add a toasty crunch. The maple‑cider vinaigrette—balanced with Dijon and a touch of Greek yogurt for creaminess—unifies the elements into a lively, craveable salad perfect for meal prep or special occasions. This recipe serves about 4 as a main dish or 6 as a side.

Notes from recipe testing

• Kale: I tested this both massaged with dressing and tossed without massaging. Massaging reduces volume considerably, so in this version we simply toss the kale with a portion of the dressing to coat and soften it slightly without shrinking it too much. Lacinato kale is sweeter and more tender than curly kale, and it requires less fuss.
• Tempeh: Adding roasted, crumbled tempeh turns the salad into a true main dish by providing protein and a pleasant crunch. Tempeh is a fermented soy product that brings both texture and nutrition to this recipe.
• Feta: The salty, tangy feta really elevates the overall flavor. If you prefer a dairy‑free version, omit the feta and add an extra pinch of salt and a squeeze of lemon to brighten the salad.

Let’s make it!

Ingredients

• 1 medium delicata squash
• 2 tbsp extra virgin olive oil, divided
• 1 ½ tsp pure maple syrup
• 1 tsp kosher salt, divided
• ¼ tsp cinnamon
• 1 (8 oz) package tempeh
• ½ tsp smoked paprika
• ¼ tsp garlic powder
• 6–8 cups tuscan (lacinato) kale, de‑stemmed and chopped into large pieces (about 1 large bunch)
• ¼ cup shallot, thinly sliced
• Arils from 1 small to medium pomegranate (about 2/3 cup)
• ¼ cup chopped roasted and salted pecans
• 2–3 oz feta in brine, crumbled (optional)

For the maple cider vinaigrette:

• 3 tbsp extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 ½ tbsp pure maple syrup (pomegranate molasses also works)
• 1 ½ tbsp plain Greek yogurt (optional for creaminess; omit for dairy‑free)
• 2 tsp Dijon mustard
• ½ tsp Aleppo pepper flakes (or ¼ tsp red pepper flakes)
• ½ tsp kosher salt

Instructions

1. Preheat the oven to 425°F. Prepare an extra-large sheet pan or two regular baking sheets.
2. Trim the ends from the washed delicata squash and slice each half lengthwise. There’s no need to peel delicate skin; scoop out seeds and stringy flesh with a spoon. Slice into ½‑inch half‑moons and place them in a mixing bowl. Add 1 tbsp olive oil, 1 ½ tsp maple syrup, ½ tsp kosher salt, cinnamon and a pinch of black pepper. Toss to coat and arrange the squash on one side of the baking sheet.
3. In the same bowl, crumble the tempeh with your hands into pea‑sized pieces. Add the remaining 1 tbsp olive oil, ½ tsp salt, smoked paprika, garlic powder and a pinch of pepper. Toss to combine, then spread the tempeh on the other side of the baking sheet so pieces have room to brown.
4. Roast for about 25 minutes, stirring once at the 15‑minute mark to promote even browning. If your pecans aren’t toasted, add them to the sheet for the last 5 minutes of baking so they pick up color and aroma.
5. While the squash and tempeh roast, whisk together all dressing ingredients in a small bowl or shake them in a jar until emulsified and creamy.
6. In a large serving bowl, add the chopped kale and about ⅓ cup of the dressing. Toss to combine—there’s no need to massage the kale thoroughly; a light toss softens it enough. Add half of the shallot, pomegranate arils, pecans, tempeh and roasted squash. Toss gently. Serve topped with the remaining shallot, pomegranate, pecans, feta (if using) and any extra dressing to taste. This salad is lovely served slightly warm so the roasted squash still feels cozy against the cool kale.

Storing leftovers

Kale salads tend to hold up well in the refrigerator because the leaves are sturdy. Store leftovers in an airtight container and enjoy within three days. Keep delicate toppings like feta and pomegranate arils separate if you prefer maximum freshness, and crisp the tempeh again in an air fryer or oven before serving if you want to restore its crunch.

Notes

If you don’t have tempeh, you can substitute a can of drained, rinsed and towel‑dried chickpeas or cooked lentils for a similarly satisfying plant protein option. For a dairy‑free dressing, omit the Greek yogurt and add a little more mustard or a squeeze of lemon to maintain brightness and creaminess. Pomegranate molasses can be used in place of some or all of the maple syrup for a deeper, tangy sweetness.

Please let me know how this salad turns out for you—it’s one of my favorite seasonal combos and makes great leftovers for busy weeks.