It’s so weird- I rarely craved salads during the summer, but now that it’s fall I’ve been making them right and left! This particular salad is modeled after my favorite “Incredibull” from Happy + Hale that I have written about here and here. The original has beets and quinoa as well, but I just don’t have it in me to whip those up after wrestling a 3 pound butternut squash into submission. The roasted squash, by the way, is totally worth it. You could also buy pre-chopped if you’re short on time/patience. 😉 Hope you enjoy!
Fall Salad (serves 3-4)
-1 biiiig bunch kale
-4 tablespoons olive oil
-3 tablespoons tahini
-juice of 1 lemon
-fresh dill, to taste (I use a lot!)
-salt, to taste
-1 can black beans, drained and rinsed
-1 large butternut squash or 4 sweet potatoes, cubed and roasted*
-1/2 cup pepitas
-2 large or 4 small avocados, sliced
1. De-stem the kale, if it isn’t already. Place in large bowl; add dill and salt.
2. Massage kale with olive oil, tahini, and lemon juice.
3. Divide kale mixture onto plates and top with beans, squash, nuts, and avocado. (This would also be great with shredded chicken if you have it!)
*To roast cubed squash, I coat it in olive oil and salt and bake at 415 degrees for 30ish minutes.