Roasted Butternut Squash and Kale Salad with Roasted Garlic Tahini Dressing

Name: Roasted Butternut Squash and Kale Salad with Roasted Garlic Tahini Dressing
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 butternut squash (peeled and 1-inch diced); 1 14-ounce can chickpeas (rinsed and drained); 1 small head garlic (cloves loosed from head, unpeeled); 2 tablespoons olive oil (divided); 1 teaspoon fine sea salt; 1 bunch (about 12 oz) organic kale (cleaned, de-stemmed, chopped (any type)); ¼ cup (33 grams) sunflower seeds (toasted if desired); 1 medium apple or pear (sliced); ½ cup (82 grams) pomegranate arils (fresh or frozen (optional)); ¼ cup (60 grams) creamy tahini; ¼ cup (59 grams) filtered water; 2 tablespoons extra virgin olive oil (or neutral tasting oil); 2 tablespoons fresh lemon juice; 1 tablespoon apple cider vinegar; ¼ teaspoon fine sea salt

Instructions

Prep:15minCook:45min

This Roasted Butternut Squash and Kale Salad is a perfect blend of warm, cozy fall flavors that can be enjoyed as a hearty main dish or a satisfying side. With tender, caramelized squash, crisp kale, and crunchy chickpeas, it’s tossed in a creamy roasted garlic tahini dressing that ties everything together beautifully. This salad brings a mix of textures and flavors that make it irresistible for any time of year, especially during the fall season.

Updated at: Thu, 21 Nov 2024 12:27:46 GMT