Roasted Vegetable Kale Salad
Ingredients
- 1 acorn squash (~1.5 lbs)
- 1 delicata squash (~1 lb)
- A dozen brussel sprouts
- 4 cups finely chopped kale
- Pumpkin seeds
- Pomegranate seeds
Marinade
- 2 tbsp avocado or olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- Salt to taste
Dressing
- 1/2 cup roasted squash
- 1/2 cup water
- 3 tbsp runny tahini
- Juice of 1 lemon and 1 lime
- 1 tbsp maple syrup
- Salt and pepper to taste
Preparation
Preheat oven to 425 F. (220 C)
Thoroughly wash acorn and delicata squash, cut in half, and discard the seeds. If you’re not using organic or just don’t like the skin, peel squash instead.
Cut both into large bite-size pieces (acorn) and slices (delicata).
Clean Brussel sprouts, and cut them in half or quarters.
Add everything to a bowl together with the oil, balsamic vinegar, maple syrup, and salt. Toss until evenly coated.
Roast squash and brussel sprouts on a lined baking sheet for 20 minutes.
Give everything a stir, and bake for another 10 minutes until tender and caramelized.
In the meantime, finely chop washed kale, and add it to previously used bowl. Massage it with the remaining marinade before plating.
Once the roasted vegetables are done, take away 1/2 cup of the squash pieces.
Add that to a blender, together with water, lemon and lime juice, maple syrup, tahini, salt and pepper, and blend until smooth.
For a thinner dressing, add a couple extra tbsp of water.
Top roasted veggies and kale with pumpkin and pomegranate seeds, and the creamy dressing.
Enjoy!
