By eatfreshglow.com
Roasted Butternut Squash and Kale Salad with Roasted Garlic Tahini Dressing
Instructions
Prep:15minCook:45min
This Roasted Butternut Squash and Kale Salad is a perfect blend of warm, cozy fall flavors that can be enjoyed as a hearty main dish or a satisfying side. With tender, caramelized squash, crisp kale, and crunchy chickpeas, it’s tossed in a creamy roasted garlic tahini dressing that ties everything together beautifully. This salad brings a mix of textures and flavors that make it irresistible for any time of year, especially during the fall season.
Updated at: Mon, 09 Dec 2024 07:31:43 GMT
Nutrition balance score
Great
Glycemic Index
51
Low
Glycemic Load
27
High
Nutrition per serving
Calories478.8 kcal (24%)
Total Fat29.5 g (42%)
Carbs48.3 g (19%)
Sugars11.8 g (13%)
Protein12.6 g (25%)
Sodium818.5 mg (41%)
Fiber12.7 g (45%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1butternut squash
peeled and 1-inch diced
1 x 14 ouncecan chickpeas
rinsed and drained
1 headgarlic
small, cloves loosed from head, unpeeled
2 tablespoonsolive oil
divided
1 teaspoonfine sea salt
1 bunchkale
organic, cleaned, de-stemmed, chopped, any type))
¼ cupsunflower seeds
toasted if desired
1apple
medium, or pear, sliced
½ cuppomegranate arils
fresh or frozen, optional
¼ cuptahini
creamy
¼ cupwater
filtered
2 tablespoonsextra virgin olive oil
or neutral tasting oil
2 tablespoonsfresh lemon juice
1 tablespoonapple cider vinegar
¼ teaspoonfine sea salt
Instructions
View on eatfreshglow.com
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