The Holiday Salad

A festive squash salad with roasted onions, kale, rosemary, dried cranberries, and a curried apple tahini dressing.

Salad:
1 large acorn squash, halved lengthwise, seeded, and cut into ½-inch scalloped half-moons
1 pound (4 to 5) onions, peeled and quartered
1 tablespoon extra-virgin olive oil
1 tablespoon whole dried or fresh rosemary
1 teaspoon sea salt
Lots of ground black pepper
½ pound (1/2 large/1 small bunch) lacinato/dinosaur/black kale, destemmed, torn into bite-sized pieces (curly kale is fine too)
¼ cup dried cranberries

Curried Apple Tahini Dressing:
¼ cup well-stirred tahini (sesame seed butter)
¼ cup unsweetened apple juice
1 tablespoon whole grain mustard
2 teaspoons apple cider vinegar
1 teaspoon mild curry powder
½ teaspoon sea salt
Ground pepper, to taste

View the full recipe at Yummy Beet →