Butternut Squash and Kale Salad with Tahini Vinaigrette: A Healthy Delight
Savor the wholesome goodness of this Butternut Squash and Kale Salad, featuring a delectable Tahini Vinaigrette, crafted by the talented Chef Bryan Woolley. Packed with flavor and nutrition, this salad is a delightful addition to your meal repertoire.
Ingredients
2 cups shredded butternut squash
6-8 cups kale
1 small red onion, thinly sliced
1 cup slivered almonds
For the Dressing:
2 tablespoons tahini sauce
3/4 cup olive oil
Juice of 1 lime
2-3 cloves garlic
2 teaspoons season salt
1 teaspoon cracked pepper
Instructions
1
Begin by preparing the butternut squash. Remove the crook and rind, then cut it into pieces that fit the feed tube of your food processor. Use the shredder blades to shred approximately 2 cups of butternut squash for the salad. Set it aside for later.
2
Place the prepared kale into a large bowl and gently massage it for a few seconds. This helps to tenderize the kale leaves. Add the thinly sliced onions, slivered almonds, and the shredded butternut squash, tossing all the ingredients together for a delightful mix.
3
Now, let's whip up the flavorful Tahini Vinaigrette. In a bowl, combine the tahini sauce, olive oil, freshly squeezed lime juice, minced garlic cloves, season salt, and cracked pepper. For a smoother consistency, consider using an immersion blender instead of traditional whisking.
4
Pour the luscious Tahini Vinaigrette over your salad and toss it gently to ensure every bite is coated with this delicious dressing. To enhance the presentation and flavor, serve the salad with additional slivered almonds, some crostinis on the side, and a sprinkle of freshly cracked pepper on top.
Tags:
#ButternutSquashKale#ChefBryanWoolleyRecipe#DeliciousSalads#EasySalad#freshingredients#HealthySalad#NutritiousEating#QuickRecipes#TahiniDressing#WholesomeFoodChefBryan
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