Roasted Delicata Kale Salad
Ingredients
- Delicata squash, halved lengthwise, deseeded, and sliced into half moons
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/2 teaspoon nutmeg
- Kale, chopped fine
- Lemon juice
- Extra virgin olive oil (for kale massaging)
- Cooked quinoa
- Cherry tomatoes, halved
- Garbanzo beans, rinsed and drained
- Unsweetened dried cranberries
Tahini dressing
- 2 tablespoons water
- 2 tablespoons tahini
- 1 tablespoon maple syrup
- 1 lemon, juiced
- 1/2 teaspoon garlic powder
- Dried parsley
- Pinch of nutmeg
Preparation
Cook quinoa according to package instructions.
Toss garbanzo beans and delicata squash with extra virgin olive oil and seasonings, spread on separate parchment-lined baking sheets, and bake at 400°F for 30 minutes or more, flipping halfway through. Start garbanzo beans first if a crispier texture is desired.
In a blender, combine water, tahini, maple syrup, lemon juice, garlic powder, dried parsley, and a pinch of nutmeg; blend until smooth and creamy. Season to taste.
Massage chopped kale with lemon juice and extra virgin olive oil until softened.
In a large bowl, combine the roasted squash, roasted garbanzo beans, massaged kale, cooked quinoa, halved cherry tomatoes, and dried cranberries. Drizzle with the tahini dressing and toss to combine.
