Dish
Roasted Squash and Kale Salad
Step 1
Cut delicata squash into cubes, drizzle with olive oil, season with salt, and roast at 350°F for 40–45 minutes or until fork-tender.
Step 2
Wash and chop the kale, then massage until softened.
Step 3
Cube the apple and set aside.
Step 4
Make the dressing: whisk together all dressing ingredients, adding water until smooth and pourable. Adjust salt to taste.
Step 5
Toss the kale with the yuzu tahini dressing.
Step 6
Plate the dressed kale and top with roasted squash, goat cheese, pomegranate seeds, and apple.
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