WARM DELICATA SQUASH HARVEST SALAD 

Experience the perfect harmony of sweet and savory flavors in this comforting holiday salad. The delicate balance of textures, paired with a light and refreshing Garlic Tahini drizzle, makes this dish a standout.

 

Prep time: 30 mins

Cook time: 35 mins

Yield: 8-10 servings

 

Ingredients:

• 1 TBLS avocado oil or olive oil 

•  3 medium Delicata squash (variety of winter squash) halved, seeded, and sliced. Approx. 1/2 inch thick

•  1 large bunch kale (we used Italian Kale), washed and ripped or chopped into small pieces

• 1.5 cups spiced walnuts rough chopped (Simply toasted walnuts is an option) 

• 1 cup crumbled Vegan Feta Cheese (Violalife is a good brand) )(optional)

• The seeds of a med sized Pomegranate 

• Plant Bomb Garlic Tahini sauce 

 

Instructions:

• Preheat oven to 425 degrees.

• Toss squash in oil, salt, and pepper. Place on a large lined baking sheet (make sure squash is evenly spread to roast evenly) 

• Bake for 20-25 mins, flipping halfway through until squash is golden brown on each side. Be careful not to overcook, you want the squash to still have some bite to it.

• Once the squash is roasted, pull it out of the oven, Add the kale to the baking sheet, and gently mix the squash and kale with the apple cider vinaigrette. 

•  Return to the oven for another 5-7 mins until the kale is lightly wilted, then remove. 

• Mix in half of your walnuts and half of your vegan feta to the mixture on the baking sheet and transfer to a serving bowl. 

• Garnish the salad with the rest of the feta, walnuts, and pomegranate seeds.

• Finish with a healthy drizzle of our Garlic Tahini sauce, serve, and Enjoy!

 

Special Notes:

• This recipe is Vegan and gluten-free. 

• Prepare spiced walnuts and apple cider vinaigrette ahead of time or while the squash is baking to save time. 

 

Apple Cider Vinaigrette to toss on Delicata squash and Kale 

• 2 TBLS apple cider vinegar 

• 4 TBLS avocado oil or EVOO

• 1 tsp agave nectar 

•  1/2 tsp Dijon mustard

•  1 small garlic clove chopped finely

•  Sea salt and cracked black pepper 

• Add all ingredients to a small bowl except oil. Whisk ingredients while slowly adding EVOO to emulsify the dressing. 

• Set aside 

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Spiced Walnuts Recipe (optional) 

• 1.5 cups walnuts 

• 1 TBLS avocado oil or olive oil 

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp salt

• ½ tsp coconut sugar

• ⅛ tsp cayenne pepper

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Instructions:

Preheat oven to 350 degrees. Mix oil and all of the dried spices in a small bowl. Toss the mixture with walnuts and incorporate well. Place Walnuts onto a lined baking sheet. Bake for 10-12 mins, flipping halfway through