Introduction

This Harvest Kale Salad with Maple-Tahini Dressing combines the earthiness of roasted cauliflower and butternut squash with the bright freshness of kale and pomegranate arils. It’s a satisfying and nutritious salad that celebrates autumn flavors with a creamy, tangy dressing.

A large white plate holds a colorful salad with several layers: the base layer is dark green curly kale leaves with a rough texture spread evenly; on top are thinly sliced red and yellow apple wedges placed in a circular pattern; scattered throughout are bright red pomegranate seeds and small cubes of orange roasted sweet potatoes; sprinkled over the salad are white feta cheese crumbles and some light brown sunflower seeds. Near the bottom edge of the plate sits a small bowl filled with a creamy beige dressing. Around the plate are small bowls—one with more pomegranate seeds, another with mixed seeds—and a white plate stacked with forks. The setting is on a white marbled surface with warm sunlight casting soft shadows. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small head cauliflower, florets removed (about 4 cups)
1 small butternut squash, peeled, seeded, and cubed into ¾-inch pieces (about 4 cups)
4 tablespoons extra virgin olive oil, divided
Salt, to taste
Pepper, to taste
½ teaspoon ground cinnamon
1 bunch curly kale, washed, ribs removed, and chopped (about 8 cups)
Juice of ½ lemon
¼ cup pepitas, toasted
1/3 cup pomegranate arils
¼ cup tahini, well mixed
¼ cup water (plus extra for thinning the dressing)
Juice of 1 lemon
1 teaspoon low-sodium tamari or soy sauce
1 teaspoon pure maple syrup

Instructions

Step 1: Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
Step 2: Spread the cauliflower florets on one baking sheet. Drizzle with 1 tablespoon olive oil, season generously with salt and pepper, and toss to coat. Arrange in a single layer with some space between florets for caramelization.
Step 3: Place the butternut squash cubes on the second baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with cinnamon and a pinch of salt, then toss to combine. Spread in a single layer with space between cubes.
Step 4: Roast both trays for 30 minutes, stirring the squash halfway through. Leave the cauliflower undisturbed for better caramelization. Remove when tender and lightly browned. Let cool slightly.
Step 5: Meanwhile, place kale in a large bowl. Drizzle with the remaining 2 tablespoons olive oil and juice of ½ lemon. Season with salt and massage the kale by rubbing the leaves between your fingers until tender and darker, about 1-2 minutes. Set aside.
Step 6: Toast pepitas in a dry skillet over medium heat, shaking the pan frequently, until lightly browned, about 1-2 minutes. Transfer to a bowl and set aside.
Step 7: Prepare the dressing by whisking tahini with ¼ cup water until smooth. Add lemon juice, tamari, and maple syrup, whisking to combine. Thin with extra water, one teaspoon at a time, until it reaches a pourable consistency. Adjust seasoning with salt or more maple syrup if desired.
Step 8: Add the roasted cauliflower, roasted butternut squash, toasted pepitas, and pomegranate arils to the massaged kale. Toss gently to combine. Serve with the dressing drizzled over the top, or allow guests to add dressing to taste.

Tips & Variations

Substitute pepitas with toasted walnuts or pecans for a different crunch.
Massage the kale well to soften it, making the salad more enjoyable and easier to eat.
Add crumbled feta or goat cheese for an extra layer of flavor.
Use maple syrup or honey interchangeably in the dressing.
If you prefer a spicier dressing, add a pinch of cayenne or some grated ginger.

Storage

Store the salad components separately if possible: kale and roasted vegetables in an airtight container in the refrigerator for up to 3 days, and dressing in a small jar for up to 1 week. Dress the salad just before serving to keep the kale fresh and crisp. Reheat roasted vegetables gently in the oven or microwave if desired.

How to Serve

A white, scalloped oval plate holds a colorful layered salad on a white marbled surface. The base layer is dark green chopped kale, topped with bright orange cubes of butternut squash, scattered deep red pomegranate seeds, and thin slices of red and green apple arranged in small fanned stacks. Crumbled white cheese is dotted across the salad. On the side of the plate is a small bowl filled with creamy beige dressing with a smooth swirl on top. Two silver forks rest on the right edge of the plate. Around the plate are small bowls with pumpkin seeds, white cheese, coarse salt, and more pomegranate seeds with some seeds scattered loosely nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other greens instead of kale?

Yes, you can substitute kale with sturdy greens like spinach, chard, or baby arugula, though the texture and flavor will vary slightly.

How do I make the dressing creamier?

To make the dressing creamier, whisk the tahini slowly with water and lemon juice until completely smooth and creamy. You can also add a small spoonful of plain yogurt to enrich the texture.