a bowl filled with salad next to two cups and spoons on top of a table

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Acorn Squash Salad with Maple Tahini Dressing | Crowded Kitchen

4 ratings

· 50min · Vegan, Gluten free, Paleo · 6 servings

This roasted acorn squash salad with kale, pomegranate, pepita (pumpkin seed) brittle and a creamy maple tahini dressing makes for a beautiful Thanksgiving side dish or vegan fall dinner.

Crowded Kitchen

Ingredients

Produce

• 1 Acorn squash, large

• 6 cups Baby kale

• 1/3 cup Pomegranate seeds

• 1/2 tbsp Thyme, fresh

Condiments

• 2 2/3 tbsp Maple syrup

• 1/3 cup Tahini

Baking & Spices

• 1 Black pepper

• 1/4 tsp Black pepper

• 1/2 tsp Cinnamon

• 1 tsp Salt

• 1/2 tsp Sea salt

Oils & Vinegars

• 1 3/4 tbsp Olive oil

Nuts & Seeds

• 3/4 cup Pepitas, raw unsalted

Drinks

• 2 tbsp Orange juice, freshly squeezed

Liquids

• 2 tbsp Water

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