Kale Butternut Squash Salad With Maple Tahini Dressing

Name: Kale Butternut Squash Salad With Maple Tahini Dressing
Cuisine: American
Ingredients: 2 thick slices sourdough (torn); 1 tsp fennel seeds; 1 tsp coriander seeds; 1/4 cup pumpkin seeds; 2 Tbsp sunflower seeds; 1 Tbsp sesame seeds; 2 Tbsp maple syrup; Olive oil to coat; Kosher salt and pepper; 1/3 cup apple cider vinegar; 1/2 cup extra virgin olive oil; 2 Tbsp tahini; 2 tsp dijon; 1 1/2 tsp kosher salt; 1/2 tsp black pepper; 1 bunch tuscan kale (chopped); 1/2 a medium butternut squash (peeled, diced small and roasted); 4 large Brussel sprouts (thinly sliced); 3 large radishes (a variety of colors if you can find it!, thinly sliced); 1 medium fennel (thinly sliced); 1 crisp apple of choice (diced small (i used pink lady)); 1/4 of a red onion (thinly sliced and rinsed under cold water); 3 Tbsp chopped fresh dill; 1/4 cup chopped fresh parsley; 3 oz manchego cheese (diced small)

10 steps

Serves 6

Updated at: Wed, 11 Dec 2024 08:55:25 GMT

Ingredients

6 servings

2 slicessourdough

thi, torn

1 tspfennel seeds

1 tspcoriander seeds

¼ cuppumpkin seeds

2 Tbspsunflower seeds

1 Tbspsesame seeds

2 Tbspmaple syrup

⅓ cupapple cider vinegar

½ cupextra virgin olive oil

2 Tbsptahini

2 tspdijon

1 ½ tspkosher salt

½ tspblack pepper

1 bunchtuscan kale

chopped

0.5butternut squash

medium, peeled, diced small and roasted

4Brussel sprouts

large, thinly sliced

3radishes

large, a variety of colors if you can find it, thinly sliced

1fennel

medium, thinly sliced

1apple

crisp, diced small, i used pink lady

0.25red onion

thinly sliced and rinsed under cold water

3 Tbspfresh dill

chopped

¼ cupfresh parsley

chopped

3 ozmanchego cheese

diced small

Instructions

Step 1

Preheat oven to 425ºF.

Step 2

To make the topping, add bread, fennel seeds, and coriander seeds to a food processor.

Step 3

Pulse until bread is the size of large crumbs.

Step 4

Place bread mixture onto a lined baking sheet. Add pumpkin seeds, sunflower seeds, and sesame seeds.

Step 5

Add 2 Tbsp maple syrup and drizzle with enough olive oil to coat. Season with salt and pepper.

Step 6

Transfer to the oven and bake for about 15-25 minutes, tossing occasionally, until golden brown. Let cool completely. (it will crisp up more as it cools.)

Step 7

Next prepare the dressing. Add all dressing ingredients to a jar and shake until incorporated.

Step 8

To finish the salad, add kale to a large bowl. Drizzle with a touch of olive oil and a sprinkle of salt. Gently massage just a bit to soften the kale.

Step 9

Add remaining salad ingredients to the large bowl. Add about half the dressing and toss to coat. Add more dressing to desired taste.

Step 10

Serve salad topped with the crunchy topping and enjoy!

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