Kale salad w butternut squash croutons + Tahini Caesar dressing
Ingredients:
2 cups cubed butternut squash (crouton size)
3-4 cups kale (I used Lacinato - just take the center rib out)
Extra grated parm
2 tbsp olive oil
1 tbsp garlic powder
2 tsp salt
1/2 cup finely grated parm
1/2 cup pumpkin seeds
Tsp olive oil
Salt
Tahini Caesar Dressing1/3 cup tahini
1/2 cup olive oil
Juice half a lemon
3 cloves minced garlic
1/2 cup grated parm
1 tbsp maple syrup
Salt and pepper
Directions
Preheat oven to 425 - Toss squash with olive oil, parm, garlic powder and salt. Bake for 25- 30 mins until crispy (flipping halfway)
Toast pumpkin seeds over medium high heat 2-3 mins with olive oil and salt until slightly browned.
Combine all ingredients for tahini Caesar in a food processor. Thin out with a bit of water until desired consistency.
Assemble - dress kale with salad dressing (save a bit of dressing for the end!).
Massage leaves so they are all coated.
Top with squash, pumpkin seeds, parm and a bit more dressing!