Ingredients
Serves 2Yuzu 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
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.
2
Wash and chop the kale, then massage until softened.
3
Cube the apple and set aside.
4
Make the dressing: whisk together all dressing ingredients, adding water until smooth and pourable. Adjust salt to taste.
5
Toss the kale with the yuzu tahini dressing.
6
Plate the dressed kale and top with roasted squash, goat cheese, pomegranate seeds, and apple.
