Salad For Dinner? My Favorite Hearty Salad

SQUASH, MILLET & KALE SALAD WITH LEMON-TAHINI DRESSING


Ingredients

  • 2 Delicata squash or 1 Butternut squash

  • 1 Red onion, diced

  • 1 Tablespoon olive oil

  • Sea salt and freshly ground black pepper

  • 1 Cup uncooked millet

  • 1 Head of kale, stems removed, leaves torn into 1-inch pieces

  • ½ Cup chopped celery (about 1 large stalk)

  • ½ Cup fresh parsley leaves

  • 2 Tablespoons dried cranberries

  • 2 Tablespoons toasted pumpkin seeds


Dressing Ingredients

  • 1 Large clove garlic

  • 1⁄4 Cup tahini

  • 1⁄4 Cup fresh lemon juice

  • 3 Tablespoons nutritional yeast

  • 1 to 2 Tablespoons extra-virgin olive oil, to taste

  • 1 to 2 Tablespoons water

  • 1⁄4 Teaspoons sea salt, or to taste



Make The Dressing

In a food processor, pulse the garlic to mince it. Add the tahini, lemon juice, nutritional yeast, oil, water, and salt and process until smooth.


The dressing will thicken up a bit, feel free to thin it out if necessary with a tablespoon or two of water or oil.



Make The Salad

  1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.

  2. Slice the squash into 1-inch-wide pieces (they should be the shape of a U) and place them in a single layer on the prepared baking sheet. If using butternut squash cut into 1 inch cubes. Add the diced red onions and drizzle everything with the oil and toss to combine. Season generously with salt and pepper.

  3. Roast the squash and red onions for about 30 minutes, flipping once halfway through the cooking time. Squash is ready when golden and fork-tender.

  4. Meanwhile, cook the millet (1 cup dry to 3 cups water)

  5. Place the kale in a large bowl and spoon 2 to 4 tablespoons of the Lemon-Tahini Dressing over top. Massage the dressing into the kale with your hands until evenly coated. Let the kale sit on the counter for at least 10 to 15 minutes so the dressing can soften the kale leaves.

  6. To assemble the salad, place the dressing-coated kale on a large serving plate. Spread the cooked millet over top, followed by the celery, parsley, roasted squash and red onion, cranberries, and pumpkin seeds. Drizzle on the rest of the dressing.

I also enjoy placing all of the ingredients on the table, that way everyone can choose their favorite toppings, and it feels more like a meal

Recipe is adapted from oh she glows cookbook page 119

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