Delicata Squash Salad
This vegan delicata squash salad is fall harvest salad made with fresh kale, roasted squash and sweet potatoes, apples, and an easy tahini dressing.
Servings: 4 people
Calories: 310kcal
Ingredients
Delicata Squash Salad:
- 1 delicata squash (~1lb)
- 1 medium sweet potato (~10oz)
- 2 tablespoon olive oil
- 1 teaspoon paprika or smoked paprika
- ½ teaspoon sea salt
- ¼ teaspoon cayenne
- 4 ounces kale, destemmed + roughly chopped
- 1 apple, thinly sliced Use a sweet apple, such as Honeycrisp, Gala, or Fuji
Tahini Dressing:
- 2 tablespoons olive oil (1 oz)
- 2 tablespoons tahini (1 oz)
- 3 tablespoons apple cider vinegar (1 ½ oz)
- 1 teaspoon Dijon mustard
- 2 teaspoons cold water
Instructions
- Preheat oven to 400°F.Cut delicata squash in half lengthwise. Use a spoon to scoop out the seeds and membrane.Slice the squash into ¼" half moons.Slice the sweet potato into ½" slices.
- Add the squash and sweet potato to a large bowl and toss with olive oil, paprika, salt, and cayenne.Place the squash and sweet potato on a baking sheet in a single layer.
- Roast the squash and sweet potatoes for 20 minutes. Flip, and roast 5-6 more minutes, or until the veggies are tender.
- While the veggies roast, massage the kale for a minute or two until it softens.Whisk together all the tahini dressing ingredients together, and then toss the kale in about ¼ of the dressing.Thinly slice the apple.
- Arrange the veggies and apple slices on the kale, and drizzle the remaining dressing on top. (Alternatively, serve the remaining dressing on the side.)
Notes
Serves: 4 as a side dish or 2 as a main dish
Nutrition
Calories: 310kcal | Carbohydrates: 35g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Sodium: 364mg | Potassium: 871mg | Fiber: 5g | Sugar: 10g | Vitamin A: 14792IU | Vitamin C: 52mg | Calcium: 109mg | Iron: 2mg