Kale and Squash Salad

Winter Kale Salad Recipe

Serves 4

Prep time: 15 minutes
Cook time: 15 minutes

Ingredients

For the salad:
1 small delicata squash, seeds removed and sliced
2 small beets, sliced
3 tablespoons olive oil
6 cups chopped curly kale
juice of one lemon
1/8 teaspoon sea salt
1 small fennel bulb, thinly sliced
1/3 cup walnuts
1/3 cup pumpkin seeds
1/4 cup dried cranberries

For the dressing:
4 tablespoons tahini
2 tablespoons lemon juice
1 tablespoon olive oil
1 clove of garlic, minced
salt to taste

Preparation

1. Preheat oven to 350°F. On a parchment lined baking sheet, combine the squash and beets with a tablespoon of olive oil and a large pinch of salt. Toss well and bake until tender, about 15-20 minutes.

2. While the vegetables bake, prepare the rest of the salad. In a large bowl, combine the kale, lemon juice and sea salt and massage with clean hands until the leaves are tender. Add the thinly sliced fennel, walnuts, pumpkin seeds, and cranberries. Set aside.

3. Prepare the dressing by combining the dressing ingredients in a small jar with a lid. Shake the jar well to emulsify. Thin to desired consistency with water. Season to taste with salt.

4. Remove the beets and squash from the oven and let cool. Add them to the salad bowl and lightly toss to combine. Serve with tahini dressing drizzled on top.