1apple, thinly slicedUse a sweet apple, such as Honeycrisp, Gala, or Fuji
2tablespoonsolive oil (1 oz)
2tablespoonstahini (1 oz)
3tablespoonsapple cider vinegar (1 ½ oz)
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.)