Kale, Squash and Fennel Salad with Orange Tahini Dressing
This kale salad brings together butternut squash, fresh fennel, pomegranate seeds and walnuts for a nourishing winter salad. Finished with a deliciously creamy and dairy-free orange tahini dressing.
SERVINGS 4 servings
Ingredients
- 1 large bunch kale, washed, dried, ribs and stems removed, leaves thinly sliced
- 1 small butternut squash (about 1.5 lbs), peeled and cut into cubes
- Avocado or olive oil
- Sea salt and pepper
- 1 bulb fennel, trimmed, quartered, cored and thinly sliced
- Pomegranate seeds from 1 medium to large pomegranate
- 1/2 cup dry toasted walnuts, roughly chopped
Orange Tahini Dressing
- 1/2 cup tahini
- 1/2 tsp orange zest
- 1/2 cup freshly squeezed orange juice, strained
- 1.5 tbsp apple cider vinegar
- 1 small clove of garlic, minced
- 1 tsp dijon mustard
- 2 tsp honey or maple syrup (optional)
- 1-2 tbsp water, as needed
- sea salt and pepper to taste
Instructions
- Roast the Squash: Preheat oven to 425F. Place butternut squash on a baking sheet lined with parchment paper. Drizzle with oil, sprinkle with salt and pepper and toss to combine. Roast for 15 minutes, stir and roast for another 15-20 minutes or until fork tender and lightly golden brown. Set aside to cool.
- Massage the Kale: Add kale to a large mixing bowl and drizzle with a bit of olive oil. Add a pinch of salt and gently massage kale with your hands for 2-3 minutes or until the texture becomes softer.
- Toast the Walnuts: Break the walnuts into bite-sized pieces and place them in a dry skillet. Toast over medium heat, stirring frequently for 3-4 minutes, or until fragrant (careful not to let them burn!). Remove from the heat and set aside.
- Make the Dressing: In a small bowl, combine all the dressing ingredients, except the water, and whisk to combine. Add water, 1 tbsp at a time until you reach a dressing consistency.
- Assemble the Salad: Add most of the squash, fennel, pomegranate seeds and toasted walnuts to the kale, reserving some for the top of the salad. Add about half of the dressing and toss to combine. Add more dressing as needed (you will likely have some left over). Taste salad and season to taste with salt and pepper. Top with the remaining squash, fennel, pomegranate seeds and toasted walnuts.
Notes
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