Harvest Kale Salad with Maple-Tahini Dressing Recipe
A vibrant, hearty Harvest Kale Salad featuring roasted cauliflower and butternut squash, massaged kale, toasted pepitas, and pomegranate arils, all brought together with a creamy maple-tahini dressing. This salad combines comforting autumn flavors with a nutritious twist, perfect for a wholesome lunch or a festive side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Roasted Vegetables
- 1 small head cauliflower (florets removed, roughly 4 cups)
- 1 small butternut squash (peeled, seeded, and sliced into ¾-inch cubes, approximately 4 cups)
- 4 tablespoons extra virgin olive oil (divided)
- Salt (to taste)
- Pepper (to taste)
- ½ teaspoon ground cinnamon
Salad Base
- 1 bunch curly kale (washed, center ribs removed, chopped, about 8 cups)
- Juice of ½ lemon
- ¼ cup pepitas (toasted)
- 1/3 cup pomegranate arils
Maple-Tahini Dressing
- ¼ cup tahini (well mixed)
- ¼ cup water (plus extra for thinning)
- Juice of 1 lemon
- 1 teaspoon low-sodium tamari (or low-sodium soy sauce)
- 1 teaspoon pure maple syrup
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 400°F (205°C) and line two baking sheets with parchment paper to prevent sticking.
- Season Cauliflower: Place cauliflower florets on one baking sheet, drizzle with 1 tablespoon olive oil, season generously with salt and pepper, and toss to coat. Spread in a single layer, leaving space for caramelization.
- Season Butternut Squash: Add butternut squash cubes to the second baking sheet, drizzle with 1 tablespoon olive oil, sprinkle with cinnamon and salt, toss well, and arrange in a single layer with space between cubes.
- Roast Vegetables: Roast both sheets in the oven for 30 minutes, stirring the squash halfway through, until tender and lightly browned. Remove and allow to cool slightly.
- Massage Kale: In a large bowl, combine chopped kale with remaining 2 tablespoons olive oil, juice of ½ lemon, and a pinch of salt. Massage the kale gently for 1-2 minutes until it darkens and becomes tender.
- Toast Pepitas: Heat a small skillet over medium heat and toast pepitas for 1-2 minutes, shaking the pan frequently until lightly browned. Set aside.
- Make Dressing: Whisk tahini with ¼ cup water until smooth, then add lemon juice, tamari, and maple syrup. Adjust consistency with additional water, seasoning with salt or maple syrup to taste.
- Assemble Salad: Combine roasted cauliflower, roasted butternut squash, toasted pepitas, and pomegranate arils with the massaged kale. Toss gently to mix.
- Serve: Drizzle salad with half the maple-tahini dressing, toss lightly, and serve. Offer remaining dressing on the side for individual preference.
Notes
- Massaging kale is essential to soften its texture and reduce bitterness for better salad enjoyment.
- Toasting pepitas enhances their flavor and adds a delightful crunch to the salad.
- Adjust dressing thickness by adding water gradually for perfect drizzle consistency.
- This salad can be served warm, at room temperature, or chilled according to preference.
- For a nut-free version, ensure tamari or soy sauce used is free of cross-contamination.
Keywords: kale salad, roasted vegetables, butternut squash, cauliflower, tahini dressing, autumn salad, healthy salad, fall recipe, maple tahini, pepitas, pomegranate
