Northeast Kale Salad

This Northeast Kale Salad is a vibrant and nutrient-dense dish that combines the earthy flavors of kale with the sweetness of roasted butternut squash and a zesty lemon-tahini dressing. Perfectly balanced, it's both filling and refreshing, making it an ideal choice for any meal.

Ingredients

• Kale - 150 grams, chopped
• Butternut squash - 200 grams, diced
• Cherry tomatoes - 100 grams, halved
• Red onion - 50 grams, thinly sliced
• Walnuts - 30 grams, roughly chopped
• Olive oil - 2 tablespoons
• Tahini - 1 tablespoon
• Lemon juice - 1 tablespoon
• Maple syrup - 1 teaspoon
• Garlic powder - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20 minutes or until tender.
3. While the squash is roasting, prepare the kale by washing and chopping it into bite-sized pieces. Place it in a large bowl.
4. In a small bowl, mix together tahini, lemon juice, maple syrup, garlic powder, and the remaining tablespoon of olive oil to create the dressing.
5. Once the butternut squash is done, let it cool slightly before adding it to the bowl with the kale.
6. Add the cherry tomatoes, red onion, and walnuts to the bowl.
7. Drizzle the dressing over the salad and toss well to combine. Adjust the seasoning with salt and pepper as needed.
8. Serve immediately or let it sit for 10 minutes for the flavors to meld.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A, C, and K from the kale and butternut squash.
• High in healthy fats and omega-3s from walnuts, promoting heart health.

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