Kale, Squash and Fennel Salad with Orange Tahini Dressing - Emily Maude Nutrition
Tender kale, roasted butternut squash, crunchy fennel, and pomegranate seeds come together with a zesty orange tahini dressing for a flavorful winter side dish.
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Cooking tools:
- Microplane
- Fine-mesh sieve
- Baking sheet
- Parchment paper
- Oven
- Stove
- Skillet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Fork
Ingredients
- ▢ 1 large bunch kale, washed, dried, ribs and stems removed, leaves thinly sliced
- ▢ 1 small butternut squash (about 1.5 lbs), peeled and cut into cubes
- ▢ Avocado or olive oil
- ▢ Sea salt and pepper
- ▢ 1 bulb fennel, trimmed, quartered, cored and thinly sliced
- ▢ Pomegranate seeds from 1 medium to large pomegranate
- ▢ 1/2 cup dry toasted walnuts, roughly chopped
- ▢ 1/2 cup tahini
- ▢ 1/2 tsp orange zest
- ▢ 1/2 cup freshly squeezed orange juice, strained
- ▢ 1.5 tbsp apple cider vinegar
- ▢ 1 small clove of garlic, minced
- ▢ 1 tsp dijon mustard
- ▢ 2 tsp honey or maple syrup (optional)
- ▢ 1-2 tbsp water, as needed
- ▢ sea salt and pepper to taste
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