Fall Harvest Salad with Maple Tahini Dressing
Ingredients
The salad
-
2 ½
cups
cubed butternut squash
-
3
tablespoons
olive oil
-
¾
teaspoon
cinnamon
-
1
teaspoon
salt
-
2
bunches
Lacinato (Dino) kale
-
2
pieces
Honey Crisp apples
-
1
cup
pomegranate arils
-
¾
cup
feta cheese
-
⅓
cup
pepitas
The dressing
-
3
tablespoons
tahini
-
2
tablespoons
maple syrup
-
¼
cup
lemon juice
-
⅓
cup
olive oil
-
2
tablespoons
red wine vinegar
-
1
clove
garlic
-
1
teaspoon
sea salt
-
1
teaspoon
black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toss the cubed butternut squash with olive oil, salt, and cinnamon on the baking sheet.
- Roast the squash for 25-30 minutes until golden brown and fork-tender, stirring once.
- In a bowl or mason jar, combine all dressing ingredients and mix or shake well.
- Remove the kale leaves from the stems and chop them into ¼-½ inch pieces.
- Massage the chopped kale with a pinch of salt until it begins to wilt.
- Add the roasted butternut squash, sliced apples, pomegranate arils, pepitas, and feta to the kale.
- Drizzle the dressing over the salad and toss to combine.
- Garnish with additional toppings if desired and serve.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
300mg
Cholesterol
20mg
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