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–+ servings

Fall Harvest Kale Salad

Servings 4 people
Prep Time 1 hour
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Ingredients

Salad Ingredients:

  • 4 cups kale
  • one acorn squash
  • 1/4 cup pumpkin seeds
  • 1 apple, thinly sliced
  • 1/4 cup pecans
  • 1/4 cup pomegrante seeds
  • 1/4 cup feta (sub for vegan feta)
  • 2 tbsp olive oil
  • 1 tsp salt

Tahini Maple Dressing:

  • 1/4 cup tahini
  • Juice from one lemon
  • 1 small garlic clove minced
  • 1 tbsp maple syrup
  • 1/4 cup water

Instructions

  • Preheat your oven to 180°C (350°F) and prepare a baking dish by lining it with parchment paper.
  • Cut the ends of your acorn squash. Next, slice the squash lengthwise into four quarters. Cut each quarter into pieces that are 1/2 inch thick.
  • Put the squash in a bowl and toss it with 1 1/2 tablespoons of olive oil and 1 teaspoon of salt. Mix thoroughly, then spread the squash on the parchment paper.
  • Roast the squash for 45 minutes or until it becomes soft and caramelized.
  • As the squash bakes, prepare the dressing by mixing together tahini, the juice of one lemon, garlic, maple syrup, and water.
  • Prepare the salad by first washing and chopping the kale. Place the chopped kale in a bowl and drizzle the remaining 1/2 tablespoon of olive oil over it. Massage the kale with your hands.
  • Add the pumpkin seeds, apple, pecans, vegan feta, and pomegranate seeds to the kale.
  • After the squash has finished cooking, let it cool down before incorporating it into the salad.
  • Drizzle your dressing over and enjoy!