Dish

Roasted Squash and Kale Salad

A cozy fall salad with roasted delicata squash, massaged kale, and a bright yuzu-tahini dressing. Sweet, savory, and perfect for weeknight cooking.

Overhead close-up of roasted squash and kale salad with pomegranate, squash, cheese, and yuzu tahini dressing

Ingredients

Yuzu Tahini Dressing

  • 1 tbsp tahini
  • 1/2 tbsp Yuzu Juice
  • 1/2 tbsp honey
  • 1/2 tsp rice vinegar
  • 1/2 tsp sesame oil
  • 1 tsp mirin
  • 1/2 tsp garlic powder
  • water as needed

Kale Salad

  • kale (1 bundle)
  • delicata squash
  • goat cheese
  • pomegranate seeds
  • honeycrisp apple
  • olive oil
  • salt

Instructions

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.

In this recipe

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