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warm kale salad

Warm Kale Delicata Squash Salad

This Warm Kale Delicata Squash Salad with wild mushrooms is a hearty, robust side dish that pairs well with almost any fall or winter entree.

Course Appetizer, Side Dish
Cuisine American, healthy, Vegetarian
Keyword roasted squash salad, salad with roasted squash, warm kale salad recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 210 kcal
Author Denisse Salinas

Ingredients

  • 1 large or 2 small delicata squash halved, seeded and sliced into 1/2 inch pieces
  • 3 tablespoons olive oil divided
  • 1 large shallot minced
  • 2 cloves garlic minced
  • 6 ounces wild mushrooms sliced
  • 2 tablespoons soy sauce
  • 4 cups kale roughly chopped
  • 1/4 cup vegetable or any other broth
  • Salt and pepper to taste
  • Juice of 1/2 lemon
  • 2 tablespoons chives minced

Instructions

  1. Preheat oven to 375 degrees. Toss delicata squash with 1 tablespoon olive oil and season with salt. Roast for about 20-25 minutes, stirring squash halfway through. Remove from oven and set aside.
  2. Heat a large skillet over medium heat and add remaining 2 tablespoons of olive oil. Add shallot and cook for 1 minute, then add garlic and cook for another minute.

  3. Add mushrooms to skillet and cook until they begin to brown, about 2-3 minutes. Add soy sauce and stir to coat. Add kale and broth and increase heat to medium high. Sauté until kale is cooked through and broth has absorbed. Season with salt and pepper.

  4. Transfer to a serving platter and finish with a squeeze of lemon juice and fresh chives.

Recipe Notes

  • If you are lucky, then your wild mushrooms are already pretty clean and might only need to be brushed gently with a pastry brush. But often, they still have quite a bit of dirt on them. In that case, briefly rinse your mushrooms under cold water to remove soil. Do not soak them in water as they will absorb a lot of liquid and be very difficult to sauté.
  • If the mushrooms are very wet, lay them out on sheet pans lined with paper towels and place them into the refrigerator overnight. This removes some of the moisture before cooking. A small fan also works well for drying.
  • Make sure your garlic does not brown, or it will taste bitter. 
  • This warm squash salad tastes best while still warm so make it right before serving.