Roasted Acorn Squash Salad with Maple Tahini Dressing
Skip to content
Search for easy dinners, fashion, etc.
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
a bowl filled with salad next to two cups and spoons on top of a table
1
crowdedkitchen.com

Acorn Squash Salad with Maple Tahini Dressing | Crowded Kitchen

4 ratings
· 50min · Vegan, Gluten free, Paleo · 6 servings
This roasted acorn squash salad with kale, pomegranate, pepita (pumpkin seed) brittle and a creamy maple tahini dressing makes for a beautiful Thanksgiving side dish or vegan fall dinner.
crowdedkitchenblog
Crowded Kitchen

Ingredients

Produce
• 1 Acorn squash, large
• 6 cups Baby kale
• 1/3 cup Pomegranate seeds
• 1/2 tbsp Thyme, fresh
Condiments
• 2 2/3 tbsp Maple syrup
• 1/3 cup Tahini
Baking & Spices
• 1 Black pepper
• 1/4 tsp Black pepper
• 1/2 tsp Cinnamon
• 1 tsp Salt
• 1/2 tsp Sea salt
Oils & Vinegars
• 1 3/4 tbsp Olive oil
Nuts & Seeds
• 3/4 cup Pepitas, raw unsalted
Drinks
• 2 tbsp Orange juice, freshly squeezed
Liquids
• 2 tbsp Water

Comments