Kale, Persimmon & Squash Salad with Lemon Tahini Dressing

Fall is the time for delicious produce, and the only time we can find Delicata Squash and Persimmons at market. This is a great salad for lunch or a light dinner and can be easily adjusted for 2, 4 or more people.

Salad:
1 bunch curly kale
1 persimmon
1 delicata squash, washed
¼ cup pepitas
½ tsp. olive oil
salt to taste

Lemon Tahini Dressing:
¼ cup tahini
3 tbls. lemon juice
1 tsp. apple cider vinegar
1 tsp. coconut aminos (or soy sauce)
¼ tsp. agave
⅓ cup water
1 clove garlic, minced
½ tsp. fresh rosemary
2 tbls. fresh parsley
pinch of salt
grind of pepper

View the full recipe at Driving to Mojave →