Delicata & Kale Salad with Maple Tahini Dressing
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • For the Dressing
  • ⅓ cup tahini
  • ¼ warm water or more if needed
  • 2½ tbsp apple cider vinegar
  • 2 tbsp maple syrup
  • coarse salt
  • pepper
  • For the Salad
  • 1 delicata squash (sliced as described above with seeds and stringy pieces discarded)
  • 4 cups chopped kale
  • 1 cup sliced purple cabbage
  • olive oil
  • 1-2 tbsp hemp seeds
  • optional: nuts, dried cranberries, pompegranate seeds
  1. Preheat oven to 425 F.
  2. In a small bowl whisk together all the ingredients for the dressing.
  3. In a larger bowl, add the kale and a few spoonfuls of the dressing.
  4. Massage the kale with your fingers until all leaves are coated and begin to wilt slightly.
  5. Place the squash on a baking sheet and drizzle with oil and salt.
  6. Roast for about 15 minutes or until golden brown and tender.
  7. Add the squash and cabbage to the salad.
  8. Toss with additional salad dressing.
  9. Sprinkle with hemp seeds and serve.
Recipe by The Hanging Spoon at