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Harvest Kale Salad with Roasted Veggies and Tahini Dressing

Print Recipe
Prep Time 30 mins
Servings 4 servings

Ingredients

salad

  • 1 bunch lacinato kale about 5–6 cups, chopped + massaged with EVOO
  • 1 cup roasted butternut squash cubed
  • 1 cup cooked quinoa
  • 1 cup roasted cauliflower chopped
  • 1 cup chopped apple
  • ¼ cup chopped walnuts
  • 1.5 lb salmon seasoned with salt, pepper + garlic powder

tahini dressing

  • ⅓ cup tahini
  • juice of 1 lemon
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 1 small garlic clove minced
  • 2-4 tbsp water
  • pinch of salt

Instructions

  • Preheat oven to 425°F.
  • Toss butternut squash and cauliflower with olive oil, salt, pepper, and garlic powder.
  • Roast veggies and salmon for 20–25 minutes until golden and cooked through.
  • While roasting, whisk tahini, lemon juice, olive oil, honey, garlic, water, and salt until smooth.
  • Massage kale with olive oil until soft.
  • Combine roasted veggies, quinoa, apple, and walnuts with kale.
  • Top salad with salmon and drizzle with tahini dressing.