Ingredients
- For the Salad:
- 1 bunch kale, washed, dried, chopped, and massaged with olive oil
- 1 large Honeycrisp apple, sliced
- 1 small acorn squash, sliced, seeds removed, and roasted
- 2 oz goat cheese, crumbled
- 1/4 cup pepitas
- For the Maple Tahini Dressing:
- 1/4 cup tahini
- 1 tbsp maple syrup
- 1 tsp stoneground mustard
- 1/2 tbsp apple cider vinegar
- 1/8 tsp fine sea salt
- 2–3 tbsp water (to thin dressing as needed)
Instructions
- Prepare the salad: In a large bowl, combine the massaged kale, sliced apples, and roasted acorn squash. Add crumbled goat cheese and pepitas.
- Make the dressing: In a small blender or food processor, combine the tahini, maple syrup, stoneground mustard, apple cider vinegar, and fine sea salt. Add water 1 tablespoon at a time until the dressing reaches your desired consistency (I used 2 tablespoons).
- Assemble the salad: Pour the maple tahini dressing over the salad and toss to combine. Serve immediately and enjoy!
Notes
- Storage: Store leftover salad (without dressing) in an airtight container in the fridge for up to 2 days. Dress the salad just before serving.
- Dressing Storage: Store leftover dressing in an airtight container in the fridge for up to 1 week. Thin with a little water before using if needed.
- Variations:
- Add Protein: Add grilled chicken, roasted chickpeas, or turkey for a more filling meal.
- Different Cheese: Try swapping the goat cheese for feta or blue cheese if preferred.
- Nuts: Add walnuts or almonds for extra crunch and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing, Roasting
- Cuisine: Healthy
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 12g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg
