The Holiday Salad

By Yummy Beet
Yield 4 servings

Ingredients:

Salad:

• 1 large acorn squash, halved lengthwise, seeded and cut into 1/2-inch scalloped half-moons
• 1 pound (4 to 5) onions, peeled and quartered
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon whole dried or fresh rosemary
• 1 teaspoon sea salt
• Lots of ground black pepper
• 1/2 pound (1/2 large/1 small bunch) kale, destemmed, torn into bite-sized pieces
• 1/4 cup dried cranberries

Curried Apple Tahini Dressing:

• 1/4 cup well-stirred tahini (sesame seed butter)
• 1/4 cup unsweetened apple juice
• 1 tablespoon whole grain mustard
• 2 teaspoons apple cider vinegar
• 1 teaspoon mild curry powder
• 1/2 teaspoon sea salt
• Ground pepper, to taste

Method:

1. Make the salad: Preheat oven to 375 degrees Fahrenheit. On a large rimmed baking sheet, toss squash, onions, olive oil, rosemary, salt and pepper together. Roast for 45 to 50 minutes until squash and onions are tender. Add kale directly on top of cooked vegetables (do not mix in) and roast for an additional 5 minutes until kale is bright green and wilted.
2. Make the curried apple tahini dressing: In a medium bowl, whisk all ingredients together until smooth and emulsified.
3. To serve: In large, shallow bowls, plate salads, starting with a bed of kale, followed by the squash and onions. Drizzle generously with dressing and sprinkle each bowl with 1 tablespoon of the dried cranberries. Serve immediately.
4. Enjoy!