I’ve been wanting to make a fall inspired salad for a while now and just started throwing some things in the basket today at Trader Joe’s that I thought would work. I came home and did a quick Pinterest search with the ingredients I selected and found @everylastbite_ ‘s recipe that included almost everything I had. We had a dinner guest tonight and both he and my husband ranted and raved about it…so you know it’s a good salad when the men approve! I served chopped rotisserie chicken on the side for a protein addition but I liked it just as fine without.
Kale, Butternut Squash & Pomegranate Salad with Lemon Tahini Dressing via: @everylastbite_
•1/2 butternut squash peeled and cubed (i used sweet potatoes)
•2 tsp olive oil
•1/4 tsp salt
•1 large bunch kale (i used a pre-chopped bag)
•1/3 cup pomegranate seeds
•1/4 cup pine nuts (I used pumpkin •seeds)
•1 shallot, diced
•1/3 C sharp white cheddar (i added this)
•1 tbsp extra virgin olive oil
•2 tbsp lemon juice
•1 tbsp tahini
•1/4 cup water
•1 tbsp honey or maple syrup
•zest from 1 lemon
•Toss squash or sweet potatoes in olive oil and roast until tender (20-30 min) at 350, tossing periodically.
• chop kale (if needed) and massage with a small bit of olive oil and salt until it becomes slightly darker in color and softer in texture •Add pomegranate seeds, pumpkin seeds, diced shallots, cheese and sweet potatoes
•blend all dressing ingredients until thick and creamy.
•pour dressing on top and toss until combined. Salt and pepper to taste