Are we over salads because it’s no longer summer? I sure hope not- because this salad screams fall. Hearty, a little sweet, a little savory, a little spiced- even slightly warm if you want it to be- it’s kind of everything you don’t expect a salad to be, which is perfect when you’re kind of over salads- but you still want to get in those greens. Try this one as a delicious make-ahead lunch or dinner main with some roasted chicken or maple glazed tempeh.
Chef’s note: You can sub golden raisins for the cranberries; sunflower seeds or pecans for the pumpkin or sweet potato or acorn squash for the butternut squash and make a completely different salad!Print
1 small butternut squash, small dice
1/2 tsp cinnamon
1/2 tsp cumin
Sea salt + olive oil as needed
For kale salad:
1 bunch kale, chopped
1/4 cup pepitas (I prefer roasted with sea salt)
1/4 cup fruit-sweetened dried cranberries
1 batch roasted squash
orange tahini dressing (see below)
Orange Tahini Dressing:
1/3 cup tahini
1/4 cup fresh squeezed orange juice
2 tbsp olive oil
1/4 tsp sea salt
1/4 tsp cinnamon
1/4 tsp cumin
- To roast squash: Preheat oven to 375. Toss squash with a generous drizzle of olive oil (to coat fully), cinnamon, cumin and a big sprinkle of sea salt. Roast for 25-40 minutes, tossing halfway until soft and slightly golden. Let cool slightly.
- Whisk together dressing ingredients in a large bowl. Add kale, and using hands, toss to coat with dressing. Massage kale until texture is almost cooked and dressing is well absorbed. Taste, adding more sea salt if desired.
- Toss kale with warm squash (can also serve cold), pepitas and cranberries.