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Fall Kale Salad with Roasted Delicata Squash Seeds

Fall Kale Salad with Roasted Delicata Squash Seeds & Tahini-Maple Dressing

Chelsea Colbath
A simple kale salad inspired by the fall harvest. Roasted delicata squash and squash seeds, honeycrisp apples, and feta cheese are coated in a maple-tahini dressing.
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TOTAL TIME: 20 minutes
Time 30 minutes
Servings 2

Ingredients
  

  • 4 cups baby kale
  • 1 small red onion thinly sliced
  • 1 honeycrisp apple thinly sliced
  • 1/2 cup crumbled feta
  • 1 delicata squash see above post for substitution ideas
  • 2 tablespoons olive oil
  • Salt & pepper

Tahini-Maple Dressing

  • 1 Tablespoon maple syrup
  • 2 Tablespoons tahini
  • 3 Tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • 1/4 teaspoon each salt and pepper

Instructions
 

  • 1. Preheat oven to 400 degrees Fahrenheit.
  • 2. Prepare squash: cut in half lengthwise and scoop out the seeds. Transfer seeds to a small bowl and cover with water. Use your fingers to squish the seeds around in the water, helping them separate from the squash membranes. Scoop seeds off the surface of the water and transfer to a paper towel to dry. Meanwhile, slice the squash halves into 1/4 inch slices.
  • 3. Line a sheet pan with parchment paper, and transfer squash and seeds to the pan. Drizzle seeds and squash with olive oil and sprinkle generously with salt and pepper. Bake for 20 minutes, stirring seeds halfway through. Let squash cool slightly before adding to the salad (or it might melt the feta).
  • 4. Add all dressing ingredients to a small jar, screw on the lid, and shake well to combine.
  • 5. Layer all salad ingredients onto a large platter or bowl. Top with dressing, and serve immediately. This salad serves two people as a meal or four as a side dish. Leftovers keep well in the fridge for up to 1 day when dressed, but up to 4 if dressing is left on the side.