• Cooking Time: 20-25
• Servings: 3
• Preparation Time: 20
• For the lemon-tahini dressing:
• 1 large clove garlic
• 1⁄4 cup (60 mL) tahini
• 1⁄4 cup (60 mL) fresh lemon juice
• 3 tablespoons (45 mL) nutritional yeast
• 1 to 2 tablespoons (15 to 30 mL) sunflower oil (Angela Linden suggests sesame oil or coconut oil)
• 1 to 2 tablespoons (15 to 30 mL) water
• 1⁄4 teaspoon (1 mL) fine-grain sea salt, or to taste
• For the kale salad:
• 1-2 delicata squash, halved lengthwise and seeded
• 1 tablespoon (15 mL) sunflower oil (Angela Linden suggests sesame oil or coconut oil)
• Fine-grain sea salt and freshly ground black pepper
• 1 bunch kale, stems removed, leaves torn into 1-inch (2.5-cm) pieces
• 1 cup (250 mL) quinoa (or millet), cooked according to instructions
• ½ cup (125 mL) diced fresh or red onions (optional)
• ½ cup (125 mL) chopped celery (about 1 large stalk) (optional)
• ½ cup (125 mL) fresh parsley leaves (optional)
• 2 tablespoons (30 mL) dried cranberries
• 2 tablespoons (30 mL) raw or toasted pumpkin seeds (I like to simply add the delicata squash seeds that I quickly roast while making the salad)

1. Make the dressing:
2. 1. In a food processor, pulse the garlic to mince it. Add the tahini, lemon juice, nutritional yeast, oil, water, and salt and process until smooth.
4. Make the salad:
5. 2. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
6. 3. Slice the squash crosswise into 1-inch-wide (2.5-cm) pieces (they should be the shape of a U) and place them in a single layer on the prepared baking sheet. Drizzle them with the oil and toss to combine. Season generously with salt and pepper.
7. 4. Roast the squash for about 20-25 minutes, flipping once halfway through the cooking time.
8. 5. Meanwhile, cook the quinoa (Ratio: 1 cup of dry quinoa to 1 ½ cups of water, cook for 15-17 minutes).
9. 6. Place the kale in a large bowl and spoon 2 to 4 tablespoons (30 to 60 mL) of the Lemon-Tahini Dressing over top. Put aside.
10. 7. To assemble the salad, place the dressing-coated kale on a large serving plate. Spread the cooked quinoa over top, followed by the onion, celery, parsley, roasted squash, cranberries, and pumpkin seeds. Drizzle on the rest of the dressing.

Featuring: Kale, delicata squash, parsley and garlic. A delicious and hearty salad adapted from Oh She Glows (Angela Linden) that has a few steps but is definitely worth it! I love roasting the seeds of the delicata squash and adding them to this recipe. I often omit using the ingredients that are optional and people still rave about this recipe!