Lol. Surprised we’re doing salad in December? I’m sure your social feeds are full of holiday cookies, desserts, and indulgent foods…and I’m giving you a salad.
And while it’s entirely possible to have a love affair with those sweets and meals, I’m here to argue it’s possible to have one with this salad, too.
It’s true. I go absolutely crazy for this salad. So much so I’ve actually eaten it for lunch and dinner. ON THE SAME DAY.
It’s the textures, man. Crunchy pumpkin seeds, creamy avocado, tender squash…it’s perfect.
I photographed this recipe with a baby kale, but I actually prefer a curly kale here. And that’s because the Lemon Tahini Dressing we’re using (you know it already, and many of you are as obsessed as I am) is so yummy when massaged into those thick and curly leaves.
The salad obviously works with baby kale too; I think I just prefer the curly kale a wee bit more.
Toppings are totally up to you as well! Don’t you love having a little freedom in the kitchen? Feel free to switch up the squash, or use sweet potato instead! Sprinkle on hemp hearts and pumpkin seeds like I did, or use pecans or almonds. It’s gonna be delish either way. Pinky promise.
A short and sweet post for a short and sweet recipe for ya today, and that’s okay. I just couldn’t sit on this recipe for one more second before sharing it with you, my internet bffs.
Hope you love it as much as I do!
PrintLemon Tahini Kale Squash Salad
A quick, easy, yummy vegan salad perfect for fall! Serve on its own or as a side to your favorite fall meals.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 1-2 salads
- Category: Salad
- Method: Bake
- Cuisine: American
Ingredients
DRESSING
Lemon Tahini Sauce
SALAD
3 cups squash (I used butternut and delicata), peeled and chopped
2 Tbsp. olive oil
salt + pepper
a few handfuls kale (curly or baby)
1/4 cup roasted salted pumpkin seeds
1 avocado, sliced or chopped
hemp hearts, for garnish
Instructions
- Make your dressing and set aside.
- Preheat your oven to 425 degrees F. Add you peeled and chopped squash to a parchment-lined baking sheet. Drizzle your olive oil over the top and season well with salt and pepper. Roast for 25-30 minutes, or until your squash is tender.
- Meanwhile, toss your kale in your dressing. If you’re using curly kale, be sure to really massage the leaves to help them break down and become more tender.
- To assemble: add a layer of your marinated kale to two bowls. Top with roasted squash, pumpkin seeds, avocado, and hemp hearts. Drizzle more dressing over the top if desired. YUM.
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