Autumn Kale Salad With Maple Tahini Dressing
This autumn kale salad is delicious and nutritious. It's got butternut squash, apple, pecans, and cheese tossed in a maple tahini dressing.
Ingredients
Salad Ingredients
- 2 cups butternut squash, cubed
- 1/2 tbsp olive oil
- 8 cups Tuscan kale, chopped
- 1 cup apple, cubed (about 1 medium apple)
- 1/4 cup chopped pecans (can sub other nut or seeds)
- 1/4 cup aged white cheddar, finely chopped (can sub crumbled goat cheese)
Maple Tahini Dressing
- 2 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 tbsp maple syrup
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper or foil.
- Add butternut squash to baking sheet and drizzle with olive oil. Season with salt and pepper if desired. Bake for about 30 minutes or until easily pierced by a fork.
- Next, make the dressing. Add tahini, lemon juice, maple syrup, and seasonings to a small bowl and stir to combine. If the texture is too thick, add a little warm water to thin.
- Wash, de-stem, and finely chop your kale and add to a large bowl. Massage the kale with your hands to soften. Pour the dressing over the kale and mix.
- Once the butternut squash is cooked and mostly cooled, add to the salad. Add apples, pecans, and cheese to the salad. Mix all ingredients to combine.
Video
Notes
This recipe makes 2 large (main salad) servings or 4 small (side salad) servings.