This recipe is from the ‘Oh She Glows’ recipe book I got for Christmas this year from my Uncle Shawn and his girlfriend, Christine. I really loved this salad, and the dressing makes it a perfect salad. I have made SO many recipes from OSG already and figured I would share them here so you guys can try them too ❤ The author and chef, Angela Lidden, is serious goals!

Ingredients – Lemon Tahini Dressing

1 large clove garlic

1/4 Cup tahini

1/4 Cup fresh lemon juice

3 Tablespoons nutritional yeast

1 – 2 Tablespoons extra virgin olive oil

1 – 2 Tablespoons water

Pink himalayan salt to taste

Ingredients – Kale Salad

2 delicata squash, or use any squash you’d like. I used acorn & thought it was perfect for this dish

1 Tablespoon coconut oil

Pink himalayan salt & black pepper to taste

1/2 – 1 bunch kale, stems removed, leaves torn into 1″ pieces

1 Cup millet or quinoa

1/2 Cup red onion, diced *try roasting the onion with the squash for a caramelized flavor*

1/2 Cup celery, chopped

2 Tablespoons dried cranberries *I did not use*

2 Tablespoons pumpkin seeds, raw or toasted

1 recipe Lemon – Tahini Dressing

Directions

Make the dressing: add all ingredients to food processor & blend until smooth. Set aside until ready to use

For the salad: Preheat the oven to 425°F

Line a rimmed baking sheet with parchment paper

Slice the squash crosswise into 1″ wide pieces (they should be the shape of a U) and place them in a single layer on the prepared baking sheet. Drizzle them with the oil & toss to combine. Season generously with salt & pepper

Roast the squash for about 30 minutes, flipping once halfway through

Meanwhile, cook the millet or quinoa according to package instructions

Place the kale in a large bowl & spoon 2 – 4 Tablespoons of the Lemon-Tahini Dressing over the top. Massage the dressing into the kale with your hands until evenly coated. Let the kale sit  for at least 10 – 15 minutes so the dressing can soften the kale leaves

To assemble the salad: place the dressing-coated kale on a large serving plate. Spread the cooked millet over top, followed by the onion, celery, roasted squash, cranberries, & pumpkin seeds. Drizzle on the rest of the dressing

XOXO