Delicata Squash Salad with Kale
A hearty delicata squash salad with kale, millet, apple, and a lemon-tahini-garlic dressing. A perfect salad for the transition from summer to fall.
Prep Time
30minutes
Cook Time
30minutes
Prep Time
30minutes
Cook Time
30minutes
Ingredients
  • 2 delicata squashcut in half, with seeds removed
  • 2tablespoons olive oil
  • kosher salt & black pepperto taste
  • 2cups water
  • 1cup uncooked millet
  • 1bunch kalestems removed and leaves cut into 1/2-inch strips
Lemon Tahini Dressing
  • 1head garlicbroken into individual unpeeled cloves
  • 2/3cup lemon juice~3-4 lemons
  • 3tablespoons nutritional yeast
  • 1cup tahini paste
  • cold wateras needed
  • kosher saltto taste
Salad Toppings
  • 1/2cup red oniondiced finely
  • 1/2cup celerydiced finely
  • 1 applecored and diced finely
  • 2tablespoons dried cranberries
  • 2tablespoons pepitas
Instructions
  1. Preheat the oven to 425℉. Line a baking sheet with parchment paper and set aside.
  2. Cut the delicata squash into 1/2-inch slices (they should be U-shaped). Evenly space them out on the baking sheet so they are in a single layer. Drizzle olive oil on top, and season with kosher salt and pepper. Roast the squash for 30 minutes or until tender, flipping the squash ~15 minutes in to make sure both sides are roasted evenly.
  3. Bring the 2 cups of water to a boil in a saucepan. Add the millet and cook for ~20 minutes, stirring occasionally, until the millet is cooked. Set aside.
Lemon-Tahini-Garlic Dressing
  1. Add the garlic cloves and lemon juice to a blender, and pulse until a puree is formed. Transfer the mixture to a fine-mesh strainer that’s set over a large bowl. Using a spatula or large spoon, press out as much liquid as you can from the mixture.
  2. Add the nutritional yeast and tahini, and whisk to combine. The mix will thicken rapidly from the tahini paste. Add water a few tablespoons at a time and whisk until smooth. Keep adding water to thin out the paste, until the dressing forms smooth ribbons if you lift your whisk up from the bowl. Season with salt to taste.
Assemble the Salad
  1. Place the kale in a large bowl and add 4 tablespoons of the lemon-tahini-garlic dressing. Combine with your hands, until the kale is evenly coated.
  2. Add the cooked millet over the top of the kale, then add the red onion, celery, apple, delicata squash, cranberries, and pepitas. Drizzle more dressing on the top.*
Recipe Notes

* If you have any leftover dressing, you can refrigerate it for up to 1.5 weeks.

If you prefer, you can also substitute the millet with quinoa or use sliced almonds instead of pepitas.