Go Back Email Link
–+ servings
No ratings yet

Acorn Squash Kale Salad with Maple Tahini Dressing

Megan Murphy
Yield: 6 servings
Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
Savor the flavors of fall with this kale salad featuring roasted acorn squash, crispy chickpeas, dried cranberries, and pumpkin seeds all tossed in a creamy maple tahini dressing.
Print Pin Recipe

Equipment

Ingredients
 

For the acorn squash

  • 1 small acorn squash, washed and dried
  • 1 15oz can chickpeas, rinsed and drained
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ½ tsp black pepper

For the Maple Tahini Dressing

For the Salad

  • 6 cups chopped kale, pre-washed
  • ⅓ cup vegan feta, or regular feta
  • ⅓ cup dried cranberries
  • ⅓ cup pepitas

Instructions
 

Prepare the squash

  • Preheat the oven to 400℉ and line a baking sheet with parchment paper. 
  • Cut off the top and bottom of the acorn squash. Then, cut it in half and scoop out the seeds with a spoon. Cut the squash into 1/2 inch thick slices and add to a large bowl along with the chickpeas, olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss to coat, then arrange on the baking sheet and roast for 45 minutes, turning halfway through.

Make the dressing

  • Make the dressing by whisking together the tahini, maple syrup, apple cider vinegar and water (add more water as needed to achieve a creamy consistency).

Assemble the salad

  • Add the chopped kale to a large bowl with a drizzle of olive oil or lemon juice and massage with your hands for 30-60 seconds. The purpose of massaging the kale is to soften it and reduce bitterness. An easy step that makes a huge difference!
  • Assemble the salad by layering the kale, roasted acorn squash, and crispy chickpeas. Sprinkle with feta, dried cranberries, and pepitas. Toss the salad with the maple tahini dressing and serve!

Notes

  • If the acorn squash is too hard to cut, poke a few holes in it and place it in the microwave for 3 minutes to soften. 
Serving: 1serving, Calories: 333kcal, Carbohydrates: 42g, Protein: 12g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 6g, Trans Fat: 0.002g, Cholesterol: 4mg, Sodium: 486mg, Potassium: 642mg, Fiber: 9g, Sugar: 13g, Vitamin A: 2554IU, Vitamin C: 29mg, Calcium: 139mg, Iron: 4mg
Did you make this recipe?Tag @booboosbakeryy with hashtag #booboosbakery on Instagram. We love to see what you make!
QR Code linking back to recipe