Roasted Delicata Squash and Kale Salad
- Serves: 4
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
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WINTER SQUASHIngredients
• 1 delicata squash, halved, seeded, and sliced into ½-inch pieces
• 1 small red onion, sliced into wedges
• 1 (15 oz) can chickpeas, drained and rinsed
• 2 garlic cloves, whole
• ½ Tbsp olive oil
• 1 Tbsp fresh lemon juice
• Sea salt and pepper
• 6 leaves lacinato kale, thinly sliced
• 1 cup cooked farro
• 1 apple, diced
• ¼ cup dried cranberries
• ¼ cup pepitas
Maple Tahini Sauce:
• ¼ cup tahini
• 1 Tbsp apple cider vinegar
• 1 tsp maple syrup
• 3 Tbsp warm water
• Salt and pepper to taste
Directions
- Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
- Arrange squash, onions, and garlic on one sheet; chickpeas on the other. Toss with olive oil, salt, and pepper. Roast for 25–30 minutes, until golden.
- For the dressing, whisk together tahini, vinegar, maple syrup, water, salt, and pepper until smooth.
- In a large bowl, combine olive oil, lemon juice, and roasted garlic (smashed). Massage into kale until tender. Stir in farro.
- Add roasted squash, onions, apple, cranberries, and pepitas. Drizzle with tahini dressing and toss to combine.
