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massaged kale salad topped with delicata squash, apples, pecans, and cranberries
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Massaged Kale Salad With Maple Tahini Dressing

This easy vegan massaged kale salad is made with a maple tahini dressing, roasted delicata squash, apples, toasted pecans, and dried cranberries. Delicious!
Course Salad
Cuisine American
Keyword apples, kale, pecans, squash, tahini
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 2 bunches lacinato kale
  • 1 large delicata squash
  • 1 Tbsp extra virgin olive oil (to toss squash)
  • Salt (to toss squash)
  • 1 honeycrisp apple, sliced
  • 1/4 cup dried cranberries
  • 1 cup raw pecans

Maple Tahini Dressing:

  • 1/2 cup tahini
  • 2 Tbsp pure maple syrup
  • 1 lemon, juiced
  • 1 tsp garlic powder
  • Approx. 6-8 Tbsp water, to thin (add gradually until desired consistency is reached)
  • Salt + pepper, to taste
  • Optional: sliced avocado + extra squeeze of lemon to serve

Instructions

  • Preheat oven to 400F. Line a large baking sheet and have a second baking sheet ready.
  • Slice squash in half, lengthwise. Scoop out seeds, then slice into 1/4-1/2-inch "half moons".
  • Toss squash in olive oil and salt, then spread onto lined baking sheet. Place in the oven for 25-30 minutes, flipping halfway. Squash should be slightly browned and fork-tender when done.
  • Meanwhile, chop kale and add to a large mixing bowl.
  • To make the dressing, add all ingredients into a small bowl and whisk with a fork. Gradually add tablespoons of water until you reach your desired consistency.
  • Pour half the dressing over kale, and massage dressing into the kale with your hands. Don't be afraid to really get in there! Let the kale sit and reserve the other half of dressing for serving.
  • Spread pecans onto the second baking sheet, and place in the oven for 6 minutes to toast them. Make sure not to burn!
  • Once all ingredients are ready, add roasted squash, toasted pecans, dried cranberries, and apple slices to massaged kale. Serve with extra dressing drizzled overtop. Optional to also add sliced avocado + an extra squeeze of lemon. Enjoy!

Notes

*This salad can be made ahead and kept in the fridge for up to 3 days. If making ahead, I would advise adding the apples at time of serving to prevent them from going brown.
*Recipe makes 4 servings as a SIDE salad, about 2 servings as a main meal.