This super simple and extremely nutritious salad contains many of my favorite fall and winter ingredients such as kale, roasted butternut squash, pomegranate seeds, and pecans. I topped it with a super healthy oil free tahini dressing. I NEVER ate tahini before going vegan and it has quickly become one of my top kitchen staples - I eat it almost everyday! It's so versatile and makes a great base ingredient in healthy vegan sauces and dressings.
This is a great holiday recipe to take to Thanksgiving and Christmas gatherings that will really wow the crowd. It's, healthy, nourishing, and will please any palate, vegans and non vegans included!
I also made a fun video tutorial down below so be sure to check that out and subscribe to my youtube channel!
ENJOY THIS HEALTHY FALL & WINTER VEGAN SALAD RECIPE! <3
Healthy Vegan Kale Salad with Butternut Squash, Pomegranate, & Maple-Tahini Dressing (WFPB!)
2 cups cubed butternut squash
1 T olive oil
salt & pepper
4 cups chopped kale
1 cup chopped red cabbage
1 cup pomegranate seeds
1/3 cup pecans, halved
1/4 cup of tahini
2 T fresh lemon juice
2 T maple syrup
2 T warm water
1. Preheat oven to 425° F. In a large baking dish, add the butternut squash and toss with the olive oil, salt and pepper. Stir to combine. Bake for 35 minutes, stirring halfway. 2. A few minutes before the squash has finished cooking, whisk together the dressing ingredients in a small bowl and set aside. 3. Assemble the salad. In a large bowl add the kale followed by the purple cabbage, pomegranate seeds, pecans, and cooked squash. Drizzle with the maple tahini dressing.