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 Dressing

  • 1/3 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

  1. Preheat oven to 425 - Toss squash with olive oil, parm, garlic powder and salt. Bake for 25- 30 mins until crispy (flipping halfway)

  2. Toast pumpkin seeds over medium high heat 2-3 mins with olive oil and salt until slightly browned.

  3. Combine all ingredients for tahini Caesar in a food processor. Thin out with a bit of water until desired consistency.

  4. Assemble - dress kale with salad dressing (save a bit of dressing for the end!).

  5. Massage leaves so they are all coated.

  6. Top with squash, pumpkin seeds, parm and a bit more dressing!

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