Description
A vibrant, plant-forward salad that captures the essence of autumn. This dish pairs roasted delicata squash and sweet potatoes with crisp kale and fresh apple slices. Finished with a velvety tahini dressing, it offers a perfect balance of earthy, sweet, and tangy flavors. Ideal as a nourishing weeknight dinner or a crowd-pleasing addition to any gathering, this vegan and gluten-free salad proves that healthy eating is full of comfort and excitement.
Ingredients
1 delicata squash, washed and sliced
1 medium sweet potato, peeled and diced
2 tablespoons olive oil
1 teaspoon smoked paprika
0.5 teaspoon sea salt
0.25 teaspoon cayenne pepper
4 ounces kale, stems removed and chopped
1 sweet apple, thinly sliced
2 tablespoons olive oil for dressing
2 tablespoons tahini
3 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
2 teaspoons cold water
Instructions
Preheat oven to 400°F.
Cut delicata squash in half lengthwise, scoop out seeds, and slice into uniform half-moon pieces.
In a large bowl, toss squash slices and diced sweet potatoes with 2 tablespoons olive oil, paprika, salt, and cayenne pepper.
Arrange vegetables on a baking sheet and roast until tender and golden brown, about 20-25 minutes.
While vegetables roast, whisk together 2 tablespoons olive oil, tahini, apple cider vinegar, Dijon mustard, and cold water in a small bowl until smooth.
Place kale in a large bowl and massage with a little dressing to soften.
Add roasted vegetables and sliced apples to the bowl with the kale.
Drizzle with the remaining dressing, toss to combine, and serve immediately.
Notes
Ensure the delicata squash is sliced evenly for uniform roasting. If you prefer, add toasted sunflower seeds or pumpkin seeds for extra crunch. Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 8g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg