Okay, trust me, this is the best salad you’ll ever eat: roasted Delicata half moons, French lentils (cooked al dente in vegetable broth and bay leaf), kale, toasted pepitas, shaved pecorino, dressing of stone ground mustard + maple syrup + white wine vinegar + olive oil + garlic + salt. If I had to eat one dish the rest of my life, it’s this.
I love this one! https://www.foxandbriar.com/autumn-harvest-salad-with-pomegranates/ . I’plan do it for a weeknight dinner in the fall, and also did it for Thanksgiving last year, which was a hit. I’ll be repeating it this year.
Have a look at this recipe...it's bright colorful, tasty. Has pomegranate seeds and tahini dressing. Could be served over a bed of kale, hot or (as salad) cold.
https://minimalistbaker.com/delicata-squash-bake-with-tahini-sauce/
Hi, love the idea of a salad! Delicata squash is pretty sweet, so I would bring in something salty, like crumbled feta, dress the kale with lemon juice and olive oil (and salt and pepper), and sprinkle some toasted walnuts or pumpkin seeds on top for crunch.
I second the feta and have made something very similar with a vinaigrette made with sherry vinegar...so good! I usually add toasted bread or croutons but for thanksgiving you may not need the additional heft. Ricotta salata would be another good option. Pomegranate seeds would be nice for a little color contrast along with nuts like Emma suggested :) and it’s a bit laborious but I also made a fall salad recipe once that had roasted squash, baby kale, + toasted lacinato kale chips on top.
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https://minimalistbaker.com/delicata-squash-bake-with-tahini-sauce/