Delicata Squash & Baby Kale Salad by Reed Dunn
Easy and versatile Delicata Squash paired with baby kale, red cabbage, and toasted walnuts in a Maple Tahini Dressing. Perfect for fall meals or Thanksgiving sides. By Reed Dunn.
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Cooking tools:
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Mixing bowl
- Mason jar
- Measuring spoon
- Serving bowl
- Spoon
- Parchment paper
- Skillet
Ingredients
- 1 whole Delicata Squash
- 2 Tbsp Avocado Oil
- .5 tsp Kosher Salt
- .25 tsp Black Pepper
- 2 cups Baby Kale
- 1 cup Red Cabbage
- .5 cup Walnuts
- .25 cup Dried Cranberries, Organic
- 1 whole Lemon
- 1 Tbsp Pure Maple Syrup
- .25 cup Tahini
- .25 tsp Kosher Salt
- .125 tsp Black Pepper
- .125 tsp Garlic Powder
- .25 cup Extra Virgin Olive Oil
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