| 15 | 30 | 447 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 15 min | 4 |
| 2 beet(s) | Beets, raw (sliced) |
| 1/4 cup | Cranberries, dried |
| 6 cup chopped | Curly kale |
| 1 squash | Delicata squash (seeds removed, sliced) |
| 1 tbsp | Extra virgin olive oil (for dressing) |
| 1 tbsp | Extra virgin olive oil |
| 1 bulb(s) | Fennel (thinly sliced) |
| 1 clove(s) | Garlic (minced, for dressing) |
| 2 whole lemon(s) | Lemon juice |
| 2 tbsp | Lemon juice (for dressing) |
| 1/3 cup | Pumpkin seeds (pepitas) |
| 1/4 tsp | Salt (to taste, for dressing) |
| 1 dash | Sea Salt |
| 4 tbsp | Tahini (for dressing) |
| 1/3 cup | Walnuts |
1. Preheat oven to 350°F. On a parchment lined baking sheet, combine the squash and beets with a tablespoon of olive oil and a large pinch of salt. Toss well and bake until tender, about 15-20 minutes.
2. While the vegetables bake, prepare the rest of the salad. In a large bowl, combine the kale, lemon juice and sea salt and massage with clean hands until the leaves are tender. Add the thinly sliced fennel, walnuts, pumpkin seeds, and cranberries. Set aside.
3. Prepare the dressing by combining the dressing ingredients in a small jar with a lid. Shake the jar well to emulsify. Thin to desired consistency with water. Season to taste with salt.
4. Remove the beets and squash from the oven and let cool. Add them to the salad bowl and lightly toss to combine. Serve with tahini dressing drizzled on top.
Kale
is an excellent source of vitamin C, iron and calcium
| Fruit | 0.4 |
| Meat Alternative | 1.0 |
| Vegetables | 6.4 |
