Home » Delicata Squash & Beet Kale Salad

Wanting a quick, easy and tasty salad recipe for on the go, lunch with the family, or a good meal prep dish? Well you have found it! This delicata squash and beet kale salad is a perfect combination of flavors for any season of the year.

Breakdown of Nutrition facts of Delicata Squash, Beets & Kale

The delicata squash is a great winter squash that tastes amazing on salads, in soups or a side for any dish. A fun fact is that the squash’s skin is edible, making it easier and quicker to prepare because all you have to do it remove the seeds of the squash, slice, roast and enjoy it! Delicata squash is also great because it is high in fiber and potassium as well as vitamins B and C.

Beets are fantastic foods that are are a great source of antioxidants, fiber, nitrates, vitamins and minerals. Not only are they packed with nutrients but they also can be prepared in so many ways that can be tasty and nutritious.

You can use any sort of lettuce for the salad but kale is recommended. It is a great source of antioxidants, vitamins and minerals that most people do not get enough of, in addition to having a bitter, earthy taste, that gets complimented by the sweet beets and squash.

If you aren’t someone who loves the garlic- apple cider vinegar dressing, try out a raspberry vinaigrette or any dressing that you enjoy on salads.

Instructions to Prepare Delicata Squash & Beet Salad

Squash: Cut off ends of squash and slice down the middle. Remove seeds from middle and cut squash into 1/2 inch thick slices. Toss with 1 tablespoon oil and roast for 10-15 minutes until fork goes through the squash well.
Beets: Boil beets with skin on for 20-40 minutes or until fork goes through. Then peel skin from beets and cut into 1/2 inch thick slices.