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Tahini-Maple Kale Salad with Roasted Butternut Squash
YUMMLYDescription
Ready for a winter side that you’re going to crave time and time again? This hearty kale salad is packed with spiced roasted squash, crunchy pomegranate seeds and butter-toasted rosemary pecans, creamy goat cheese, and a luscious tahini-maple vinaigrette. Who knew a salad could be this exciting? The recipe is a Yummly original created by Sara Tane.
Ingredients
Directions
- Preheat oven to 400°F. Line 2 sheet pans with parchment paper.
- In a large bowl, toss squash with 2 tablespoons olive oil, 1 teaspoon salt, ¼ teaspoon cinnamon, and ¼ teaspoon pepper. Divide between prepared sheet pans.
- Roast squash until golden brown and tender when pierced with a fork, 25-30 minutes, flipping squash and switching pan positions halfway through baking. Set aside and let cool at least 10 minutes.
NutritionView More
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| Calories380Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium520mg22% |
| Potassium810mg23% |
| Protein12g24% |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber7g28% |
| Sugars6g12% |
| Vitamin A440% |
| Vitamin C210% |
| Calcium35% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.