(Image credit: Katie Webster)

This roasted delicata squash salad is a superfood extravaganza! I've tossed it together with walnuts, apple, cabbage, and quick-pickled red onion dressing. (Yeah, I'm a total rebel and made the dressing in the microwave.)

(Image credit: Katie Webster)

After all the holidays, parties, lack of sleep, dozens of cocktail-sized meatballs on toothpicks, and one-too-many Champagne toasts, I often get a little wacked out and start craving beet juice and kombucha in an attempt to get myself back on track. It isn't so much a new year's resolution as it is my body's visceral desire to balance itself back out. I honest to goodness crave vegetables (and water and sleep).

This no-lettuce salad definitely fits the bill. I could dive right into this bowl! It is loaded with nutrient-dense ingredients like apples, cabbage, walnuts, and piles of roasted delicata squash. To pull it all together, I gave it a loose Germanic theme and tossed it all together with a warm pickled onion and caraway dressing. My body doesn't care about sticking with themes, though; it wants salad!

(Image credit: Katie Webster)

Delicata squash makes up the majority of the base of this recipe. If you haven't cooked with it before, I have good news: You don't have to peel it! The skin is tender, and you leave it on.

(Image credit: Katie Webster)

Just cut the squash in half lengthwise (through the stem end).

(Image credit: Katie Webster)

And then scoop out the seeds with a spoon.

(Image credit: Katie Webster)

Cut it in half lengthwise again, making quart round strips.

(Image credit: Katie Webster)

And then cut the strips into 1/4-inch-thick pieces.

(Image credit: Katie Webster)

Toss the squash with oil, salt, and pepper and spread it out on a baking sheet.

(Image credit: Katie Webster)

Then roast it until golden-brown and tender. Toss it while it is still warm with the other ingredients.

Roasted Delicata Salad with Warm Pickled Onion Dressing

Serves 4

2 medium delicata squash
3 tablespoons extra-virgin olive oil, divided
1 1/4 teaspoon coarse kosher salt
1/2 teaspoon freshly ground pepper, divided
3 tablespoons red wine vinegar
2 teaspoons honey (or use agave to make it vegan)
1/4 teaspoon caraway seed
1/4 cup minced red onion
2 cups shredded cabbage
1 large apple, finely diced
1/2 cup chopped celery hearts (preferably with leaves)
1/2 cup chopped toasted walnuts
2 tablespoons Italian parsley, cut into strips (optional)

Preheat oven to 400°F.

Cut delicata in half lengthwise; scoop out seeds and pulp. Cut lengthwise again, and then into 1/4-inch quarter-moons. Toss delicata in a medium bowl with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper until coated. Spread out in a single layer onto a large rimmed baking sheet. Roast, stirring once or twice, until tender and darkened in spots, 16 to 20 minutes.

Meanwhile combine vinegar, honey, caraway, the remaining 3/4 teaspoon salt, and the remaining 1/4 teaspoon pepper in a microwave-safe measuring cup or bowl. Microwave until boiling-hot, 1 to 1 1/2 minutes. Remove from the microwave and stir in onion. Set aside for 10 minutes. Whisk in the remaining 2 tablespoons oil.

Toss cabbage, apple, celery hearts, the hot roasted delicata squash, and the warm pickled onion dressing in a large salad bowl. Divide among four plates and top with walnuts and parsley (if using).

More posts in No-Lettuce Salad Recipes from Katie Webster