The Ultimate Autumnal Salad
Looking for a vibrant and nutritious meal that’s as delicious as it is beautiful? Look no further! This kale salad is a delightful combination of roasted delicata and honey nut squash, crisp apple slices, creamy feta, and crunchy honey-roasted pecans—all tossed in a luscious lemon tahini dressing. It could also quite possibly be the best salad I’ve made to date.
Packed with nutrients and bursting with flavor, this salad is perfect for a light lunch, a side dish at dinner, or a hearty meal on its own. The warm, roasted squash adds a comforting touch, while the fresh kale and zesty dressing keep it refreshing and bright. Plus, the addition of a soy chicken patty makes it a satisfying choice for those seeking a plant-based protein option. I recommend the ones from Gardein!
Let’s jump right into making this colorful kale salad that’s sure to impress everyone at your table.
Ingredients
For the Salad:
4 cups kale, stems removed and chopped
1 small delicata squash, halved, seeded, and sliced into half-moons
1 small honey nut squash, halved, seeded, and sliced
1 apple, thinly sliced (such as Honeycrisp or Fuji)
½ red onion, thinly sliced
½ cup feta cheese, crumbled
1 soy chicken patty, cooked and sliced
½ cup honey-roasted pecans
For the Lemon Tahini Dressing:
3 tablespoons tahini
2 tablespoons lemon juice (freshly squeezed)
1 tablespoon olive oil
1 teaspoon maple syrup or honey (optional, for sweetness)
2-3 tablespoons water (to thin the dressing)
Salt and pepper to taste
Let’s Cook!
Roast the Squash:
Preheat the oven to 400°F (200°C).
On a baking sheet, toss the sliced delicata and honey nut squash with a drizzle of olive oil, salt, and pepper.
Spread them out in a single layer and roast for about 20-25 minutes, or until tender and slightly caramelized. Flip halfway through for even roasting.
Prepare the Kale:
In a large bowl, massage the chopped kale with a pinch of salt for about 2-3 minutes until it softens slightly.
Cook the Soy Chicken Patty:
While the squash is roasting, cook the soy chicken patty according to package instructions. I use the air fryer because its fast and makes your chick’n super crispy. Once cooked, slice it into strips.
Make the Lemon Tahini Dressing:
In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup or honey (if using), and salt and pepper.
Gradually add water, one tablespoon at a time, until the dressing reaches your desired consistency.
Assemble the Salad:
In the bowl with the massaged kale, add the roasted squash, apple slices, red onion, crumbled feta, and honey-roasted pecans.
Drizzle the lemon tahini dressing over the salad and toss gently to combine.
Top with sliced soy chicken patty.
Serve:
Serve immediately as a main dish or side. Enjoy your nutritious and flavorful kale salad!
