Roasted Acorn Squash Salad + Maple Tahini Dressing

Oh, oh, oh, go totally crazy! Autumn squash season is here!! And, you guessed it – this salad is doin’ it in style.

We’re roasting the squash, its seeds and some apples. Mixing together some spicy and sweet flavors, this one is none other than an autumn masterpiece.

Although kale (in its many varieties) is my favorite fall salad green, believe me that I hear you in your opposition. This salad used Dino Kale! Aka Lacinato, Tuscan, & Black Kale. But before you turn your nose up…no two kale are alike. 

With an earthy, nutty flavor, Lacinato Kale is the sweetest and least bitter ones out there. If you’re still against it: cook it. Cooking it removes any residual bitterness. Put a little EVOO in a pan and cook down until wilted. This also makes a great, warm version of this salad for those chillier days!

#Lettucebowandsay “Let’s go gourds…”

Roasted Acorn Squash Salad + Maple Tahini Dressing

Oh, oh, oh, go totally crazy! Autumn squash season is here!! And, you guessed it – this salad is doin’ it in style.

We’re roasting the squash, its seeds and some apples. Mixing together some spicy and sweet flavors, this one is none other than an autumn masterpiece.

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Ingredients

For the Acorn Squash + Apples (enough for a few salads):

• 3 Tbsp EVOO
• 1 1/2 Tbsp Maple Syrup
• 1/4 tsp Cayenne Pepper
• 1 Acorn Squash (seeds removed but saved, cut into rounds)
• 2 Apples (core removed, cubed)
• Salt & Pepper

For the Acorn Squash Seeds:

• Handful of seeds (flesh removed)
• 3/4 tsp Smoked paprika
• 1 tsp Onion Powder
• 1 Tbsp EVOO

For the Maple Tahini Dressing (enough for a few salads):

• 1/3 Cup Tahini
• 2 Tbsp EVOO
• 1/2 Cup Lemon Juice
• 2 Tbsp Maple Syrup
• 1/8 tsp Cayenne Pepper
• 1 Garlic Glove (minced)
• Salt & Pepper

Everything Else:

• Lactino Kale (dino kale!)
• 1/2 Cup Quinoa (optional)
• Roasted Acorn Squash + Apples
• Currants (dried)
• Roasted Seeds
• Maple Tahini Dressing
• 1 Lemon (zest)

Instructions

Roast the Acorn Squash + Apples:

• Preheat your oven to 400°F.
• Line 2 baking sheets with aluminum foil.
• Prep the squash and cut into 1/4-inch round slices. Cut the seeds out but save them!
• Make the oil mixture and brush on both sides of the squash rings.  Top with salt and pepper.  Place in the oven for ~35 minutes, flipping halfway through.
• Next, toss the apples in the remaining oil mixture and then, place on the other baking sheet Set aside & place in the oven during the last 7-10 minutes of squash roasting. 

Roast the Acorn Squash Seeds:

• Line another baking sheet with parchment paper.
• In a bowl, mix the seeds with other ingredients.
• Spread the seeds on the parchment paper and roast for about 15-20 minutes.

Cook the Quinoa (Optional)

• Add Quinoa + 1 Cup water to saucepan. Bring to a boil then reduce to a simmer until all water is absorbed. 12-15 minutes.

Make the Dressing:

• Mix all ingredients in a bowl

Make your Salad!

• Put it ALL together and top of freshly grated lemon zest!

Course: Salad

Keyword: Plant-based, Vegan

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