Notes: I like the way the delicata looks in this salad and the fact that you don’t have to peel it , but any winter squash will work here. If you’re using a different squash, I recommend cutting it into 3/4 cubes (for a squash like butternut) or 1/2 inch slices (for a squash like acorn). Cook time will vary depending on the squash and how thickly you’ve cut it, but should range from 20-35 minutes.
- For this salad, I look for Swiss chard with white stems. The ones with red and orange stems have a mineral beet flavor that I don't like as well in this recipe.
- I use lacinato kale in raw salads because I think it's the most tender.
Preheat the oven to 475°F. Line a sheet pan with parchment paper. Place the squash on the sheet pan and toss with olive oil to lightly coat. Season generously with salt and pepper. Roast, turning squash after 10 minutes, until light golden-brown and cooked through, about 20-25 minutes total. When the squash is done roasting, set it aside to cool.
While the squash is cooking, make the vinaigrette. In a medium bowl, combine the shallot, red wine vinegar, pomegranate molasses, a generous pinch of salt and a few grindings of black pepper. If you have time, let this sit for 10-15 minutes to mellow the shallot. Whisk in 6 tablespoons of olive oil. Taste and adjust seasonings. Set aside.
To assemble, place the Swiss chard and kale in a large bowl. Add the mint, parsley, 2/3 of the cooled squash and half the pine nuts to the bowl with the greens. Lightly dress the salad with the vinaigrette. Taste and add a bit more dressing if necessary. Arrange the salad on a serving platter and top with the rest of the squash and pine nuts. Crumble the feta over the top and serve.