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This Fall Harvest Salad is filled with roasted delicata squash, kale & red onion tossed in a creamy tahini dressing. Serve as a main or a side | ThisSavoryVegan.com

Fall Harvest Salad

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This Fall Harvest Salad is filled with roasted delicata squash, kale & red onion tossed in a creamy tahini dressing. Serve as a main or a side!
Course Main Course, Side Dish
Cuisine American
Keyword delicata squash, fall recipes, salad, salad dressing, tahini, winter recipes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 mains
Calories 321

Equipment

Ingredients

FOR THE SQUASH

  • 1 pound delicata squash deseeded and cubed
  • 2 tablespoons oil I used avocado oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 cup grated vegan parmesan I used Follow Your Heart

FOR THE DRESSING

FOR THE SALAD

  • 1 head lacinato kale
  • 1/2 small red onion thinly sliced
  • grated vegan parmesan
  • pita bread optional, for serving

Instructions

  • Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
  • Add all of the squash ingredients to a bowl and toss to combine. Transfer to a baking sheet and spread in an even layer. Place in the oven and cook for 20 minutes. Toss and cook for 10 more minutes. Remove from the oven.
  • While the squash is roasting, add all of the dressing ingredients to a blender or food processor and blend until smooth. Add as much water as you need to thin - I used almost 1/2 cup. Taste, adjust the seasonings and set aside.
  • Remove the kale from the stems and rip into bite-sized pieces. Add about 1/3 of the dressing to the kale and use your hands to massage it into the kale. Place in the fridge to chill while the squash finishes.
  • To assemble, add 1/2 of the squash and red onions to the kale and toss. Add a little more dressing and top with the rest of the squash and red onion. Sprinkle with vegan parmesan and serve.

Video

Notes

  • Tahini is naturally bitter, so you need the other ingredients to add some tang. Adjust as you need until it fits your taste.
  • You probably won't use all of the dressing. Store the leftover dressing in the fridge for 3-5 days.
  • If you have the time to make the dressing ahead of time, I would massage it into the kale and let the salad chill in the fridge for at least an hour. 

Nutrition

Calories: 321kcal | Carbohydrates: 20g | Protein: 9g | Fat: 25g