Autumn Harvest Kale Salad with Golden Maple Tahini Dressing by @whollynourishedrd ❤.
10 cups shredded kale
1/2 tsp olive oil
2-3 beets, a mix of golden and red peeled and sliced
1 delicata squash, deseeded and cut into half moons
1/2 medium butternut squash, peeled and cubed
Salt and pepper
For topping: pomegranate arils and sunflower seeds
Heat oven to 400 degrees.
Add kale to a salad bowl. Drizzle with olive oil and massage into the leaves.
Prep your veggies for roasting by spreading on a sheet pan and misting lightly with olive oil. Season with salt and pepper. Roast until easily pierced with a fork, about 20-25 minutes.
Cool the veggies to room temperature and arrange atop the kale. Add the pomegranate arils and sunflower seeds. Top with dressing.
Golden Maple Tahini Dressing
1/4c runny tahini
2-3Tbsp warm water
1Tbsp maple syrup
1/4tsp garlic powder
Mix the tahini with 2T of warm water until smooth. Add in the remaining ingredients and stir until smooth and incorporated. Add more water 1tsp at a time as necessary to achieve desired consistency.