Kale and Butternut Squash Salad with Indian-Spiced Croutons

A hearty, vegan kale salad with roasted butternut squash, Indian-spiced croutons and preserved lemon peel.

For the Salad:
4 cups peeled and cubed butternut squash
1 small shallot, thinly sliced
2 garlic cloves, minced
4 tablespoons extra-virgin olive oil
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. curry powder
4 cups cubed bread (a rustic loaf works best for this)
1/4 tsp. garam masala
1/8 tsp. ground ginger
1 large bunch of kale, thick stems removed and discarded
2 tablespoons preserved lemon peels, diced

For the Dressing:
3 tablespoons fresh squeezed lemon juice
3 tablespoons tahini paste
2 tablespoons extra-virgin olive oil
1/2 tsp. sugar

View the full recipe at Floating Kitchen →