Fall Salad with Maple Tahini Dressing

Ingredients

For the Butternut Squash

• 1 2 lb butternut squash, peeled and cut into 1-inch cubes
• 2 Tbsp olive oil
• ½ tsp cinnamon
• a pinch cayenne pepper
• to taste salt and pepper

For the Spiced Pepitas & Pecans

• ½ cup pepitas (pumpkin seeds)
• ¼ cup pecans
• 1 Tbsp olive oil
• 1 Tbsp maple syrup
• ½ tsp cinnamon
• a pinch cayenne and salt

For the Salad

• 6 cups chopped kale
• ⅔ cup uncooked quinoa (2 cups cooked)
• 1⅓ cups vegetable broth or water
• 2 apples, cored and sliced
• ¼ cup dried cranberries

For the Maple Tahini Dressing

• ¼ cup tahini
• 2 Tbsp maple syrup
• 1 Tbsp apple cider vinegar
• 1 Tbsp lemon juice
• 1 tsp Dijon mustard
• 2 Tbsp water (or more if needed)
• a pinch salt and pepper

Instructions

Nutrition Facts (estimated)