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Autumn Kale Salad With Maple Tahini Dressing

This autumn kale salad is hearty and full of flavor. Butternut squash, apples, and kale pair perfectly with a creamy tahini maple dressing.
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Prep 10 minutes
Cook 30 minutes
Total 40 minutes
Course Main Course, Salad, Side Dish
Cuisine American, Gluten-Free, Vegan
Servings 2
Calories 287 kcal

Ingredients
  

  • 1 cup roasted butternut squash, cubed
  • 8 cups Tuscan kale, finely chopped
  • 1 cup apple, cubed (about 1 medium apple)
  • 2 tbsp pistachio nuts (can sub sliced almonds or other nut)
  • 2 tbsp tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1 tsp cumin

Instructions
 

  • Preheat oven to 400F and line a baking sheet with parchment paper or foil. Chop a butternut squash into 1" cubes and season with avocado oil, salt and pepper or as desired. Bake for about 30 minutes or until tender (easily pierced by a fork).
  • Wash, de-stem, and finely chop your kale and add to a large bowl. Massage the kale with your hands to soften.
  • Chop apple into cubes and add to salad.
  • Add pistachios to salad.
  • To make the dressing, add tahini, maple syrup, lemon juice, salt, garlic, and cumin in a small bowl and stir to combine. If the texture is too thick, add a little warm water to thin.
  • Once butternut squash is cooked and mostly cooled, add 1 cup to the salad and add dressing. Mix all ingredients to combine.

Video

Notes

This recipe makes 2 large (main salad) servings or 4 small (side salad) servings.