This salad is bright and flavorful and a good reminder that simplicity is best.

Roasted Delicata Squash Kale Salad

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 25 minutes  |  Serves: 2-4


  • 3 tablespoons extra virgin olive oil (divided)
  • 1 medium-sized delicata squash, seeded and sliced into thin rounds (no need to peel)
  • salt and pepper
  • 1/2 cup hazelnuts
  • 1 large bunch of curly kale, tough stems removed and torn into bite size pieces
  • 1/2 cup dried cranberries
  • 1 tablespoon fresh lemon juice
  • flakey sea salt for serving


  1. Preheat the oven to 425F. Toss the squash with 2 tablespoons of olive oil and sprinkle with salt and pepper. Place in a single layer on a rimmed baking sheet and roast in the oven until tender, about 18-20 minutes. Flip the squash halfway through cooking.
  2. While the squash cooks heat a small dry skillet over medium-high heat. Add the hazelnuts and toast until lightly brown and fragrant. About 5-8 minutes. Shake the pan often while toasting. Once cool enough to handle roughly chop the hazelnuts.
  3. In a large bowl massage the kale with the remaining 1 tablespoon olive oil and 1 tablespoon lemon juice. Massage the oil and juice into the kale until it becomes tender and turns bright green, about 2 minutes.
  4. Add the roasted squash, toasted hazelnuts and dried cranberries to the kale. Season with flakey sea salt and serve.


  • Use this recipe as a guide
  • Adjust measurements and ingredients as necessary

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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