Kale & Roasted Acorn Squash Salad with Sweet Tahini Dressing
I’m pretty sure I could eat this salad all day, err day.
It’s not really your average boring salad, it has a lot of great flavors going on, but it still super simple at the same time. It only has 5 main ingredients, and is packed with fiber, antioxidants and vitamins. And the dressing! Oh man, so good. I was actually just turned on to tahini dressings not too long ago, and am seriously sad that I hadn’t discovered them sooner. I combined the tahini with honey for the perfect savory/sweet combination. I think I’ve found my new favorite dressing/sauce/dip that I will now be putting on everything.
Tahini is made from sesame seeds, and is one of the highest sources of plant-based calcium. So if you have given up dairy and are worried that you are not getting enough calcium, then tahini is a great thing to add to your diet. And you are also getting a great source of calcium from the kale in this salad too.
And of course, the acorn squash just puts that fall touch on the whole thing. I get so excited when fall and winter squashes come into season because they are some of my favorite veggies. I kept it simple with the acorn by just roasting it with a little olive oil, salt and pepper. Let that squash flavor shine through, my friends.
Top it off with some sunflower seeds and that addictive dressing, and you’re set!
Ingredients
- 1 bunch kale, stems removed
- 1 acorn squash, cut in half and seeds removed
- 2 tbsp sunflower seeds
- 2 tbsp extra virgin olive oil
- pinch of salt and pepper
- 1/4 cup tahini
- 1-2 tbsp honey (depending on how sweet you want it)
Instructions
- Preheat oven to 350 degrees. Cut the acorn squash into half moons about 1/2 inch thick. You can cut off the outer skin now if you want, or you can remove it after roasting.
- Place on a baking sheet and toss with 1 tbsp of the oil and season with a small pinch of salt and pepper. Roast for 20-25 minutes, until squash is soft and cooked through.
- In the meantime, chop the kale into smaller pieces. Preheat a large skillet over medium heat, add 1 tbsp of the oil and saute the kale for about a minute until tender and slightly wilted.
- Remove from skillet and divide between two plates.
- Top the kale with a few pieces of squash and sprinkle with the sunflower seeds.
- In a small bowl, whisk together the tahini and honey until combined. Drizzle on top of the salads and serve!