A Beginner’s Guide to Making Roasted Squash and Kale Salad with Creamy Peppercorn Dressing

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When I first started cooking, salads were the last thing on my mind. I thought of them as boring bowls of lettuce with some dressing drizzled on top. That changed the moment I discovered the magic of roasting vegetables and creating homemade dressings. A salad doesn’t have to be plain—it can be hearty, warm, crunchy, and bursting with flavor.

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This Roasted Squash and Kale Salad is a great recipe for beginners because it teaches essential cooking skills while remaining simple. Here’s why it’s perfect if you’re new to cooking:

1. Easy Preparation: The ingredients are simple, and the instructions are straightforward.
2. Time Efficiency: The recipe takes about 1 hour total, but most of the time is passive (letting things roast in the oven).
3. Nutritional Benefits: Squash provides fiber and vitamins, kale is a powerhouse of antioxidants, and the dressing adds healthy fats.
4. Flavor Balance: It has sweet, savory, spicy, and crunchy elements, making it a well-rounded dish.
5. Versatility: It works as a side dish or a main course, and you can customize it with different proteins.

Now, let’s get started with ingredients, step-by-step preparation, and cooking tips to ensure your salad turns out perfect every time.

Ingredients and Preparation

Before you begin, make sure you have all ingredients prepped and ready. This will make cooking much smoother and more enjoyable.

What You’ll Need

For the Roasted Vegetables:

• 2 small-medium delicata squashes (about 1.25 lbs total)
• ½ red onion, cut into ¼-inch thick slices
• 4 tablespoons extra-virgin olive oil, divided
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 2 teaspoons maple syrup
• 1 teaspoon chili powder
• ¾ teaspoon garlic powder
• ½ teaspoon kosher salt

For the Crunchy Walnut Topping:

• ½ cup finely chopped walnuts
• ¼ cup grated Parmesan cheese
• ¼ cup panko breadcrumbs

For the Salad Base:

• 1 bunch green curly kale, stemmed and chopped

For the Parmesan-Peppercorn Dressing:

• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 ½ teaspoons cracked black pepper
• ¼ teaspoon kosher salt
• ⅓ cup plus 1 tablespoon extra-virgin olive oil
• ⅓ cup grated Parmesan cheese

Ingredient Breakdown: What Each Element Brings to the Dish

• Delicata Squash: Naturally sweet, creamy, and doesn’t need peeling (unlike butternut squash). Roasting brings out its caramelized flavor.
• Kale: Slightly bitter but softens when massaged. Provides fiber, vitamins, and a great texture.
• Red Onion: Becomes sweet and slightly crisp when roasted, balancing out the flavors.
• Walnuts & Panko: Create a crunchy topping, mimicking croutons but healthier.
• Parmesan-Peppercorn Dressing: Adds creaminess and a bold, peppery bite that ties everything together.

Step-by-Step Instructions

Step 1: Roast the Squash and Onion

1. Preheat the oven to 425°F (220°C).
2. Slice delicata squash in half lengthwise, then scoop out the seeds. Slice into ½-inch thick pieces.
3. In a large bowl, mix squash and red onion with 3 tablespoons olive oil, maple syrup, thyme, chili powder, garlic powder, and salt until coated.
4. Spread onto a rimmed baking sheet, ensuring they don’t overlap (this helps even roasting).
5. Roast for 35 minutes, flipping halfway through for even browning.

Step 2: Make the Parmesan-Peppercorn Dressing

1. In a mixing bowl, whisk together mayonnaise, lemon juice, Dijon mustard, black pepper, and salt.
2. Slowly drizzle in olive oil while whisking to create a smooth, emulsified texture.
3. Stir in grated Parmesan cheese and set aside.

Step 3: Prepare the Crunchy Walnut Topping

1. On a small baking sheet, combine chopped walnuts, Parmesan cheese, and panko breadcrumbs.
2. Toss with 1 tablespoon olive oil.
3. During the last 10 minutes of roasting the vegetables, place the pan in the oven.
4. Bake for 7-10 minutes, shaking the pan occasionally, until golden brown.

Step 4: Prepare the Kale

1. Place chopped kale in a large bowl.
2. Drizzle with a small amount of olive oil and a pinch of salt.
3. Use your hands to massage the kale for about 30 seconds, softening it and improving its texture.

Step 5: Assemble the Salad

1. Let roasted squash and onions cool for 10 minutes before adding to the kale.
2. Toss with half of the walnut-breadcrumb mixture and half of the dressing.
3. Drizzle the remaining dressing over the top and garnish with the remaining crunchy topping.

Beginner Cooking Tips

How to Tell If Your Squash is Perfectly Roasted

• The edges should be golden brown and caramelized.
• The inside should be soft but not mushy.
• Test by poking with a fork—it should slide in easily.

What to Do If…

• Your squash is too dry: Add a light drizzle of olive oil before serving.
• The onions burn: Place them in a separate pan or add them halfway through roasting.
• Your dressing is too thick: Whisk in a teaspoon of water at a time until smooth.

Serving Suggestions & Variations

Make it a Full Meal

• Grilled Chicken: Adds protein without overpowering flavors.
• Seared Steak: Complements the peppery dressing beautifully.
• Crispy Chickpeas: Roast them with the squash for a plant-based protein boost.

Side Dishes That Pair Well

• Quinoa or Brown Rice: Adds texture and extra nutrients.
• Roasted Sweet Potatoes: Enhances the sweet-savory balance.
• Whole-Grain Bread: Perfect for scooping up extra dressing.

Storage and Meal Prep Tips

• Best enjoyed fresh, but leftovers can be stored for up to 3 days in an airtight container.
• If prepping in advance, store the dressing separately to prevent sogginess.
• The walnut-breadcrumb topping should be stored in a dry container to stay crisp.

Final Thoughts: Why You’ll Love This Salad

If you’re looking for a simple yet flavorful meal, this Roasted Squash and Kale Salad is a great place to start. It’s nutritious, satisfying, and teaches essential cooking techniques like roasting, emulsifying dressings, and balancing flavors.

Try this recipe and let me know how it turns out. Did you make any modifications? Share your experience in the comments—I’d love to hear from you!