A quick, easy, yummy vegan salad perfect for fall! Serve on its own or as a side to your favorite fall meals.
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes
Yield:1-2 salads 1x
DRESSING Lemon Tahini Sauce SALAD 3 cups squash (I used butternut and delicata), peeled and chopped 2 Tbsp. olive oil
salt + pepper
a few handfuls kale (curly or baby) 1/4 cup roasted salted pumpkin seeds 1 avocado, sliced or chopped
hemp hearts, for garnish
Make your dressing and set aside.
Preheat your oven to 425 degrees F. Add you peeled and chopped squash to a parchment-lined baking sheet. Drizzle your olive oil over the top and season well with salt and pepper. Roast for 25-30 minutes, or until your squash is tender.
Meanwhile, toss your kale in your dressing. If you’re using curly kale, be sure to really massage the leaves to help them break down and become more tender.
To assemble: add a layer of your marinated kale to two bowls. Top with roasted squash, pumpkin seeds, avocado, and hemp hearts. Drizzle more dressing over the top if desired. YUM.