Delicata squash is one of the most versatile of all fall and winter squash. It’s easy to clean, and the edible, thin skin makes it even easier to cook in a hurry. I often roast it for curry dishes and other mains, but I decided to make it the hearty element of this salad. This would make a great starter for Thanksgiving or any meal this time of year.
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I’ve also been on a total tahini kick lately, and this version of Maple Tahini Dressing – not too unlike the others I’ve made in recent months – provides a good balance with all of the other salad components.
Delicata Squash & Baby Kale Fall Salad with Maple Tahini Dressing
1 delicata squash
2 cups baby kale
2 cups thin-sliced red cabbage
½ cup toasted walnuts
¼ cup dried cranberries
Avocado oil
Salt
Pepper
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Preheat oven to 400 degrees F. Cut off ends of delicata squash and scoop out seeds with a spoon. Slice squash into ½-inch rounds. Add squash to a bowl with 2-3 tablespoons avocado oil and salt and pepper. Mix and place squash rounds on a parchment-lined baking sheet. Bake for 24 minutes, flipping after halfway done. Squash should be slightly crispy.
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For the Maple Tahini Dressing:
1 lemon
1 tablespoon maple syrup
¼ cup tahini paste
Pinch of salt
Pinch of pepper
Pinch of garlic powder
3 tablespoons olive oil
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Zest and juice lemon into a medium bowl. Add in maple syrup and tahini paste, whisking with a fork to combine. Season with a pinch of salt, pepper and garlic powder. Stir continuously while drizzling in olive oil. Taste and adjust seasoning.
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Mix baby kale and red cabbage and spread across a serving platter. Top with roasted squash rounds and sprinkle with toasted, chopped walnuts and dried cranberries. Drizzle with dressing and serve.
