Roasted Brussels Sprouts & Kale Salad with Delicata Squash

Fall and salad have had a baby.

Roasted Brussels Sprouts & Kale Salad With Delicata Squash

Eitan Bernath
Servings 4 servings


For the Salad:

  • 2 lb Brussels sprouts thinly sliced
  • 2 delicata squash halved, seeded, and sliced into 1/2-inch slices
  • 1/2 cup olive oil
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 2 teaspoons Aleppo pepper
  • 1 large bunch tuscan kale
  • 2 large Gala apples cubed
  • 1 cup walnuts lightly toasted and roughly chopped
  • 1 cup dried cranberries
  • 8 oz goat cheese

For the Dressing:

  • 2 tablespoons Dijon mustard
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 1 lemon juiced
  • 3 tablespoons pomegranate molasses
  • 1 teaspoon Aleppo pepper
  • Kosher salt to taste
  • Freshly cracked black pepper to taste


  • Preheat the oven to 400 degrees Fahrenheit.
  • Thinly slice Brussels sprouts. Transfer to a large sheet pan. Top with a hefty drizzle of olive oil, kosher salt, and freshly ground black pepper. Use your hands to fully coat then space out for even baking.
  • Cut the delicata squash in half, remove the seeds, and then cut into 1/2 inch slices. Top with olive oil, Kosher salt, freshly ground black pepper, and Aleppo pepper. Use your hands to fully coat every piece of squash then space out for even baking.
  • Place the two sheet pans into the oven. The Brussels sprouts will take 18-20 minutes, until lightly golden brown, and the squash will take 25-30 minutes, until deep golden brown.
  • While baking, thinly slice kale, cube Gala apples, and prepare the rest of the salad ingredients. To make the dressing, whisk together all ingredients in a medium bowl, until emulsified. Taste and adjust seasonings to your liking.
  • Once the Brussels sprouts are done baking, immediately pour over the kale and mix thoroughly to massage the kale, to start breaking it down.
  • Using tongs, portion out the kale and Brussels sprouts mixture into sebring bowls. Top with roasted squash, apple, walnuts, dried cranberries, crumbles of goat cheese, and a hefty drizzle of the dressing. Enjoy while the Brussels sprouts and squash are still warm, for best results.
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